Servings: 3
Calories: 686kcal
Ingredients
- 2 cup flour
- 2 eggs yolk
- 2 eggs white
- 2/3 pound beet
- ½ cup ricotta
- 3/4 cup goat cheese
- 2 tbsp Parmesan
- 3 tsp thyme
- 3 tsp salt
- 3 tbsp butter
- 2 sprigs thyme
Instructions
1.Make the pasta dough:
- First, preheat the oven to 400°F (205°C). Once the oven has reached the desired temperature, place a medium beetroot, pricked with a fork and wrapped in aluminum foil. Bake for 45 minutes, until you can easily pierce it with a fork.
- Leave to cool. Peel and puree it. Once pureed, add the flour, 2 egg yolks and 2 egg whites. Also add a pinch of salt and keep mixing until a dough forms.
- Take the dough and knead it on a floured surface until it is elastic. You will know when you make an impression with your finger and the dough will rise almost immediately. Cover it in plastic and place it in the refrigerator for 30-45 minutes.
2. Make the filling:
- In a bowl, combine the goat cheese, ricotta, 3 tsp thyme and some pepper and mix until combined. Store in the refrigerator until ready to use.
3. Making the pasta sheets:
- Take the pasta dough out of the fridge, divide it into 4 pieces and using a rolling pin, start flattening one piece of the dough. Cover the other with a linen towel to prevent it from drying out.
- Once your dough is flat, run it through a pasta machine starting at 0 (less thin) to a thickness of 5 (thinner). You will end up with a long sheet that you cut in half.
4. Place the filling and make the ravioli:
- Now place the filling in a pocket and put about a walnut-sized amount of filling on the flattened sheet. The space between each filling should be about 1 ½ inch so you have enough room to cut the ravioli.
- Overlap the other half of the sheet, using your end to make sure you remove all the air as you press around each filling to close it.
- Now take your ravioli shaping tool and cut the pasta into ravioli.
- Continue with steps 3 and 4 using the rest of the pasta dough, that you have under the linen towel.
5. Cook the Ravioli and Make the Sauce
- Bring a large pot to boil, add 2 tbsp of salt and gently dip the ravioli with a slotted spoon. They will need 5-7 minutes to cook and you will know when they will float on the surface.
- While your beets ravioli are cooking, warm up some butter in a saucepan, let it brown and add 3 sprigs of time thyme. With a slotted spoon transfer the ravioli onto a plate, pour some dressing on top, decorate with edible flowers and serve it. MANGIA and ENJOY!
Nutrition
Calories: 686kcal | Carbohydrates: 75g | Protein: 27g | Fat: 31g | Sodium: 2804mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1314IU | Vitamin C: 9mg | Calcium: 249mg | Iron: 6mg
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