Beetroot Ravioli
This unique pasta dish is worth the extra mile. A showstopper in both colour and combination, the recipe requires effort and patience. But the reward is an Italian classic with a difference. It’s also a great vegetarian dish. Serve simply with a drizzle of olive oil or sage butter.
Serves: 4 as a starter or 2 as a main course
Prep Time: 1 hour plus resting time for the pasta
Cooking Time: 10 minutes
Ingredients:
For the pasta
- 200g ‘00’ graded flour
- 2 free range eggs
- pinch of salt
- fine semolina flour for dusting
For the filling
- 2 medium sized beetroot, scrubbed clean
- 125g soft goats cheese
- 3 heaped tbsp fresh parmesan, grated finely
Method
To make the pasta
- Using a food processor, whizz the flour, eggs and a pinch of salt until it forms crumbs.
- Pinch the crumbs with your fingertips. It should feel firm and sticky. If a little too dry add a drop of water. Using your hands bring the dough together until it forms a ball.
- Remove from the processor and knead for about 5-10 minutes until smooth and elastic.
- Cover with a damp tea towel and rest at room temperature for at least half an hour. (Whilst the dough is resting, make the beetroot filling)
- Dust a large tray with semolina or plain flour.
- Cut the dough in half and wrap the rest with film to prevent from drying out.
- Roll out the dough very thinly with a rolling pin or a pasta machine. Once rolled out you should be able to see through the pasta. If you’re rolling the pasta by hand this involves a lot of patience! Repeat with the remaining pasta and keep the rolled sheets covered with a damp tea towel.
- To make the ravioli. Use an 8cm diameter round cutter to mark 12 circles on 1 pasta sheet without cutting through. Place 1 tsp of beetroot filling in the centre of each circle. Don’t be tempted to overfill.
- Brush a little water around the edges of the filling mounds and place the second sheet over the first.
- Gently smooth the pasta around the filling with your fingertips to stick the sheets together and remove air bubbles.
- Use the cutter to cut out the circular ravioli and place them on the semolina dusted baking tray.
- Chill until you’re ready to cook the ravioli.
To make the filling
- Wrap the beetroot in foil and cook in preheated oven 180C for 1 hour or until the beetroot is soft when pierced with a sharp knife.
- Cool enough to handle, peel and place in a small food processor or alternatively mash with a fork.
- Place the pureed beetroot in a bowl. Add the goats cheese and parmesan mix and season with black pepper.
- Chill until required.
To cook the ravioli
- Bring a large saucepan of salted water to a rolling boil.
- Add the ravioli in batches and cook for 3-4 minutes.
- Remove carefully with a slotted spoon and keep warm.
- Divide the ravioli between warmed plates. Drizzle with olive oil and serve with grated parmesan.
