Beetroot Ravioli
Ingredients: Makes approximately 40 ravioli (enough for 3-4 servings) For the dough: 130 g roasted or boiled beetroot 300 g white wheat flour + for kneading 2 eggs at room temperature 30 ml extra virgin olive oil 1/2 teaspoon fine sea salt For the filling: 1 cup ricotta cheese (1/3) 1/4 cup grated Parmegiano Regiano cheese 100 g sweet Gorgonzola or soft goat cheese 125 g Mozzarella 1/4 teaspoon fine sea salt a pinch of freshly ground pepper For the sauce: 40 g butter (80-82%) 1 tablespoon finely chopped sage 1/2 teaspoon grated orange zest (optional)
Beetroot, with its sweet taste and vibrant color, is the main ingredient of this refined ravioli recipe, which will delight the taste buds of any gourmet. We start by peeling the beetroot and preparing it for cooking. It can be boiled in a pot of water for about 12 minutes, starting to count the time from when the water begins to steam. A delicious alternative is to wrap it in aluminum foil and bake it in the oven at 200 degrees Celsius (gas 6) for a period of 45 minutes to 1 hour. Personally, I prefer to boil the beetroot the night before so that it has time to cool completely and release a little water.
It is important not to cut the beetroot before preparing it, to preserve all its delicious juices. Once cooled, place the beetroot in a food processor and process it until you achieve a fine paste. In this paste, add the eggs, salt, and olive oil, mixing everything for a few seconds until the ingredients are well integrated. In a bowl, add the beet paste and flour, mixing them until a homogeneous dough is formed. Transfer the dough to a generously floured surface, being careful to flour your hands as well to avoid sticking. Knead the dough for about 10 minutes until it becomes soft and elastic, adding a tablespoon of flour if it becomes sticky.
Once you have a nice dough, place it on a baking sheet, sprinkle flour on all sides, and cover it with a bowl. Let it rest for 20 minutes to relax. Meanwhile, prepare the delicious filling. Using a blender, mix the gorgonzola and mozzarella until you achieve a smooth paste. Then, add the ricotta, parmesan, and a pinch of salt, mixing everything well in a bowl.
Divide the dough into four equal parts and work with one piece at a time, covering the others with the bowl. Roll out the dough very thinly, sprinkling flour to avoid sticking. Using a cutter, cut out round shapes with a diameter of 8 cm. On each dough circle, add 1/2 teaspoon of filling, being careful not to put too much to avoid the risk of the ravioli opening during boiling.
To seal the ravioli, lightly moisten the edge of one half with water using a finger, then fold it over the other half. Press gently to ensure a good seal, then use the tip of a fork to seal the edges. Repeat the process with the remaining dough, covering the finished ravioli with a clean towel to prevent them from drying out.
Prepare a large pot of water and salt, which should be boiling gently. Meanwhile, prepare the sauce: in a pan, melt the butter, and as soon as it starts to bubble, add the sage and a pinch of salt to taste. Place the ravioli in the boiling water and let them cook for 2 minutes. It is essential not to add too many ravioli to the pot at once to ensure they cook evenly. Once ready, remove them with a slotted spoon and add them directly to the pan with the sauce, gently tossing to coat them evenly. Serve the ravioli warm, garnished with a little grated parmesan and fresh sage leaves, and your meal will surely become an unforgettable feast. Enjoy your meal!
