Ravioli with Beet Dough and Pumpkin
Main Dishes • Italian
Description
Instead of goat cheese, which pairs wonderfully with the taste of beets, you can use gorgonzola, which complements pumpkin in the filling excellently. And something green on the plate is vital: young green onions, chervil, or parsley — it doesn't matter, just for the color. Although, to be fair, if you have a choice, go for chervil.
Ingredients
- Yellow Beets 0 oz
- Chicken Egg 1 piece
- Wheat Flour 0 oz
- Wheat Flour 0 oz
- Olive Oil 2 tablespoons
- Pumpkin 5 oz
- Butter 0 oz
- Sugar ½ teaspoon
- Potato 0 oz
- Salt to taste
- Semi-soft cream cheese 5 oz
- Ground Black Pepper to taste
- Goat cheese 0 oz
Step-by-Step Guide
Step 1
For the dough, boil the beet, then puree it using a blender or sieve. Sift both types of flour and mix the flour with a pinch of salt. From the beet puree, flour, egg, and 1 tablespoon of olive oil, knead the dough by hand or using a blender, then place it in a bag and let it rest for about 15–20 minutes. Meanwhile, prepare the filling.
Step 2
For the filling, sauté the pumpkin with butter, sugar, a small amount of water, and salt in a saucepan until tender. Boil the potato. If you are cooking in season and have butternut squash available, you don't need to add sugar. Mash the vegetables with a potato masher, and when the mixture cools, stir in the cream cheese, adding salt and pepper to taste.
Step 3
Place the rested dough on a floured surface and knead for a few minutes. For convenience, divide the dough into several parts, rolling each one out thinly.
Step 4
Cut the dough into squares about 5 centimeters on each side using a sharp knife. Dust the cut pieces with flour and stack them to prevent drying out while you work with the remaining dough. If you kneaded well, nothing will stick together.
Step 5
On each square of purple beet dough, place a teaspoon of the pumpkin-cream cheese filling, cover with a second square of dough, and seal the edges. Then stamp the edges with a fork, and if you want perfect shapes, trim with a knife. Place the finished pieces on a floured cutting board covered with plastic wrap.
Step 6
Cook the finished ravioli with pumpkin and beet like any other fresh pasta: in a large pot of well-salted water. Three minutes is enough for them to be ready.
Step 7
Dress the finished ravioli with a therapeutic dose of olive oil and place them on a plate. Garnish with goat cheese on top.
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