| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
Pasta Dough
- 1.5 cups All purpose flour sifted
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 eggs
Filling
- 200 grams Ricotta Cheese
- 4 Tbsp Grated Beetroot
- 1 Tsp Black pepper Coarsely ground
Sauce
- 1 cup Beetroot Puree cooked and pureed
- 2+1 Tbsp Butter
- 1 Tsp garlic Chopped
- 1 Onion Chopped
- Few sprigs Parsley
- 1 Tsp Flour
- 1 Tsp Black pepper Coarsely ground
- Parsley few sprigs
Ingredients
Pasta Dough
Filling
Sauce
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Instructions
Pasta dough
- Sift flour on to a clean work station, sprinkle salt , create a well in the center and crack eggs in it Slowly work the flour into the eggs and keep drizzling oil and make into a soft dough Allow the dough to rest covered in a cling film..for 30 minutes Cover and keep in a cling firm Let it Rest for 30 minutes
Filling
- Mix the ingredients of the filling gently
Ravioli
- Roll a small portion of pasta dough in to a thin sheet and cut in two Place a small portion in the center of one part and apply egg white around the filling Place the other sheet of dough over it and carefully seal around the filling using the pressure of the finger Now carefully cut the raviolli using the heart shaped cutter. Now use a fork to create marks all around the edges and collect all the raviolli s in a plate dusted with flour to avoid sticking. Now simmer a pan of water with salt. Add the raviolli to the boiling water and allow to cook for 10 min They start flaoting on top once cooked Remove carefully using a large strainer
Sauce
- Heat the pan, add butter, add garlic and sauté till fragrant Add onions and cook till transparent Add flour and cook till raw smell goes Add beetroot puree and cook Keep adding vegetable stock to adjust the thickness Once done add salt, pepper. Add chopped parsley Now place the cooked raviolli in a pltae and pour the sauce over and around it. Garnish with parsley and parmesan cheese
Recipe Notes
Soft dough is the key to great pasta
The filling can be made ahead of time, add salt only at the time of actual filling of pasta.