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"Red Beets & Ricotta cheese Ravioli, Brown Butter"

"Red Beets & Ricotta cheese Ravioli, Brown Butter"
Save to magazine
"Red Beets & Ricotta cheese Ravioli, Brown Butter"
Save to magazine

"Red Beets & Ricotta cheese Ravioli, Brown Butter"

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Pasta

Italian

Healthy

Advanced Level

Prep Time

30 Mins

Cook Time

20 Mins

Servings

4

2009

Views

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Ingredients

for the Fresh Egg pasta dough

pc 2 eggs

pc 2 yolks

g. 350 all p. flour

g. 30 semolina

1 spoon olive oil

g. 5 salt and pepper

for the filling

g.150 Boiled and shredded red beetroot

g. 200 ricotta cheese

pc. 1/2 egg

g. 1 nutmeg

g.20 grated parmesan

g. 20 butter

pm salt pepper

1 spoon bread crumb

for the sauce/dressing

g. 80 butter

g. 20 sesame seeds

g. 40 chives

g. 80 grated parmesan

for garnish

g. 80 carrot

g. 50 flour

Cooking Procedure

1

n  nn n n n n n n n n n Method:n n  n n  n n  n n  n n n n Mix flour with eggs, olive oil and salt in a hard and firm dough then place in  n n n n fridge to rest for a couple of hours.n n n n Wash and boil in salted water the beetroot then drain and peel, shred with n n n n the help of a grater and mix with the ricotta, grated parmesan, melted butter, n n n n nutmeg, salt and pepper. Add little of bread crumb depending on then n n n consistency of the filling.n n n n Roll the pasta dough in 1 sheet, cut in round shapes, brush with water andn n n n place with the help of a spoon small knobs of the filling then fold the twon n n n edges and squeeze tight. Place the ravioli in the fridge ( remembering to turnn n n n up side down the ravioli to prevent to stick on the try).n n n n Boil in salted water for few minute the ravioli then drain.n n n n Melt the butter and cook until golden brown.n n n n Arrange the ravioli in the center of the plate, sprinkle with grated Parmesan,n n n n sesame seeds, chives and top with brown melted butter the ravioli, garnishn n n n with  fried carrots and serve.n n nnn  n

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