Beetroot & Ricotta Ravioli
For 4 Person(s)
- 1 cup 00 flour
- 1 cup semolina
- 3 eggs
- 1 tsp olive oil
- 1 bunch beetroot
- 500 g ricotta
- 100 g parmesan
Beetroot & Ricotta Ravioli Directions
- Be prepared to have beetroot stained hands if you are making this pasta dough. The results are well worth a little bit of mess.
- Cut off the stalks of the beetroot and then chop the beetroot into chunks. Place in a baking dish with a good drizzle of olive oil and roast for around 1 hour at 180 degrees. They are ready when they are very tender. Take them out and allow to cool.
- Put your flour and semolina into a mixing bowl and make a well in the centre. Crack in the eggs and add the olive oil. I usually use 1 tablespoon of olive oil in my basic pasta dough, but the addition of the beetroot makes the mix too wet and sticky so I've reduced the quantity of oil for this recipe.
- Puree the beetroot until well blended and add 1 to 2 tbsp of the beetroot to your pasta dough mix. More than 2 tbsp will make the mix far to wet. Decide if you want to use 1 or 2 tbsp depending on how strong you want the pasta to be coloured. I like to colour the pasta for this recipe but if you would prefer the drama of the bright red filling against a yellow pasta dough you could leave the beetroot out of the pasta dough mix and just use 1 tbsp of olive oil. Play around with it to see what is visually appealing to you.
- Begin to mix your dough with a spoon until the ingredients just start to come together. Then turn it out on to a floured work surface and start kneading. I like to knead my dough for around 10 minutes to get a good silky dough. Wrap the dough in cling film and set aside to rest for at least 30 minutes. It doesn't need to go into the refrigerator.
- Go back to the remainder of your beetroot puree and mix in 400 to 500g of ricotta. I like to add the ricotta bit by bit and taste the mix until the flavours are well balanced. Add a little bit of cracked pepper to taste.
- When the dough is rested it's time to start rolling it out using a pasta machine. Break off a piece of the dough and then roll it starting on the widest setting of your machine (generally 0) and working up to around setting 7. I find that because the addition of the beetroot has made this a wetter than usual dough I need to have plenty of flour on hand to constantly dust the dough between each roll and that I can't take the dough much past setting 7 on the machine or it starts to fall apart. Once you have two sheets of pasta rolled out, mark out your ravioili's using a cookie cutter.
- Now place your beetroot and ricotta mix at the centre of each of your ravioli's. Then put a sheet of pasta over the top and try to tap down around the filling to get out any air bubbles. Now use your cookie cutter to cut the raviolis out. Dust the bottom of your ravioli with a little more flour and set aside on a tray or surface to dry.
- I like to allow my ravioli's to dry for around an hour before cooking as I find this stops them clumping together when they are cooked. Put on a pot of water and allow it to come to the boil. Drop your ravioli's in taking care not to overcrowd the pan. Cook for 8 minutes.
Serve with a drizzle of olive oil and freshly shaved parmesan cheese. Add a sprig of parsley to contrast the bright pink colour of your ravioli.