Beetroot Ravioli
Spending time in the kitchen making fresh pasta by hand is for me a secret for a calm mind and to lower stress in the body. It might sound strange, but ones you are in that moment you don’t want to leave. It is so relaxing and fun.
Making fresh pasta by hand is a piece of traditional handcraft that also benefits the body and mind and stimulates the senses. It starts the production of endorphins and puts us in a good mood. It is relaxing and you also become aware of using simple and good ingredients.
In these times where pretty much everything is done mechanically, this is something you of course do out of passion for good food and foodculture.
I love spending time in the kitchen making pasta in different shapes and colors.
A perfect Sunday activity!
RECIPE
Beetroot Ravioli
DOUGH
150 grams beetroot purée, see notes on how to make it
350 grams 00 flour
1 egg
¼ teaspoon fine sea salt
½ tablespoon extra-virgin olive oil
Semolina flour, for dusting
FILLING
80 grams chopped walnuts
250 grams fresh sheep or cow ricotta, previously drained
50 grams grated Pecorino Romano, or Parmigiano Reggiano
2 teaspoons fresh thyme leaves
Fine sea salt
Freshly ground black pepper
(Alt. filling ricotta and spinach with salt, pepper, parmesan and grated nutmeg)
SAUCE
7 tablespoons unsalted butter
50 grams grated parmesan cheese
fresh sage leaves
Start with making the beetroot purée. Choose 2 medium beetroots and bake them in preheat the oven to 200°C.
Scrub the beets and place them on a large piece of aluminium foil, then drizzle them with olive oil and sprinkle them with a pinch of salt. Wrap the aluminium foil onto itself, making a parcel, then transfer to the oven. Bake them for about 40 minutes, until you can easily pierce the beets with a knife. The baking time will largely depend on the beet size, so check them every 20 minutes. When the beets start to burn on the bottom, you’ve gone too far!
Carefully unwrap the beets, transfer them to a colander, and let cool completely.
Peel the beets, then collect them in a blender and blend them to a purée.
Then try to make the dough by hand, on the table as I do. It is so satisfying. Make a hole in the middle of the mountain with flour and pour into the egg, the purée, salt and olive oil. Work with the mixture until well blended, and kneed into a smooth dough. Let it rest in a cool place for at least 30 min. Roll out to a thin dough or use the thinnest setting on a pasta machine. Then cut out round shapes, about 8 × 8 cm. Place a teaspoon of the filling in the center of the circle and fold over the middle to a half moon shape. Use a fork to help seal the raviolo.
Boil a large saucepan of salt water, and put in the ravioli. They are ready after 2-3 minutes. Pour the cooked pasta onto a plate and pour hot sauce over. Grate extra parmesan and garnish with sage on each plate.
BUON APPETITO!