Beet Ravioli with Ricotta, Parmesan, and Garlic Sauce
Pasta and Pizza • Italian
Description
Beet Ravioli with Ricotta, Parmesan, and Garlic Sauce
Ingredients
- Coarsely Ground Rye Flour 5 oz
- Chicken Egg 1 piece
- Water 6 tablespoons
- Salt a pinch
- Beetroot 1 piece
- Ricotta cheese 5 oz
- Parsley 1 bunch
- Grated Pecorino Pepato Cheese 0 oz
- Garlic 1 clove
- Olive Oil 5 fl oz
- Ground Black Pepper to taste
- Nutmeg ½ teaspoon
Step-by-Step Guide
Step 1
Place the flour in a mound on a board, make a well in the center, crack the egg into it, and add salt. Gradually start kneading, adding water little by little. You should end up with a smooth and elastic dough. Wrap it in plastic wrap and refrigerate for about 30 minutes.
Step 2
Boil the beet until tender, cool it, peel, and grate it on a coarse grater. Then transfer it to a colander and squeeze out the excess juice, which you can drink. Add ricotta, Parmesan, nutmeg, pepper, lightly salt, and mix well. The filling should be quite thick.
Step 3
Blend the parsley, garlic, and olive oil in a blender.
Step 4
Bring 2 liters of water to a boil with 0.5 teaspoon of salt (the general rule is 1 liter of water for every 100 grams of pasta).
Step 5
If you have a ravioli mold, simply dust it with flour, roll out two sheets of dough, place one in the mold, fill it with the filling, cover with the second sheet, roll over with a rolling pin, and you're done. If you don't have a mold, do the same with two sheets, place the filling on one, cover with the second, cut into squares, and pinch the edges with a fork.
Step 6
Cook the ravioli in boiling salted water for 7 minutes. Transfer to a plate and drizzle with sauce.
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