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BEET RAVIOLI FILLED WITH RICOTTA
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I started using beetroot recently. What I love is the earthy flavor and the color that combined with the various ingredients takes on incredible shades that positively stimulate my mood. I use it in hummus, salads and desserts. However, I prefer it in the mixture of fresh pasta.
I love that it is rich in nutrients such as fiber, folic acid (vitamin B9), manganese, potassium, iron and vitamin C. It is useful in case of pregnancy, anemia or hypertension.
Ingredients
For the stuffing
70 gr of toasted and chopped almonds
200 gr of vegan ricotta
chives
Ingredients
For the stuffing
70 gr of toasted and chopped almonds
200 gr of vegan ricotta
chives
nutmeg
salt and pepper
For pasta
20 gr of beets
70 gr of water
300 gr of durum wheat semolina
1 tablespoon of extra virgin olive oil
For the dressing
Half a shallot
5 basil leaves, chopped
Olive oil
Vegetable butter
salt and pepper
For pasta
20 gr of beets
70 gr of water
300 gr of durum wheat semolina
1 tablespoon of extra virgin olive oil
For the dressing
Half a shallot
5 basil leaves, chopped
Olive oil
Vegetable butter
Method
For the sauce, sauté the shallot in a pan with two tablespoons of extra virgin olive oil and a little vegetable butter, salt and pepper and cook for 5 minutes.
For the sauce, sauté the shallot in a pan with two tablespoons of extra virgin olive oil and a little vegetable butter, salt and pepper and cook for 5 minutes.
For the ravioli: arrange the semolina in a fountain, add water, oil and salt and work them until you get an elastic and smooth ball. Cover the dough with a cloth and let it rest for 20 minutes.
Beat the vegan ricotta until smooth, add the chopped almonds, nutmeg and chives. Mix everything well.
Roll out the dough with a rolling pin or with a pasta machine (thickness 6), put a teaspoon of filling on top of the dough and cover with a second sheet of pastry.
Roll out the dough with a rolling pin or with a pasta machine (thickness 6), put a teaspoon of filling on top of the dough and cover with a second sheet of pastry.
With your fingers, make the two layers adhere well and cut with a pasta cup of your favorite shape.
Boil the ravioli in salted water until they float and stir-fry them for 30 seconds in the sauce you made earlier.
Enjoy your meal!
ELLA
Boil the ravioli in salted water until they float and stir-fry them for 30 seconds in the sauce you made earlier.
Enjoy your meal!
ELLA
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