Ravioli filled with Beetroot
Source: https://www.meranermuehle.it/rcp_recipe/ravioli-filled-with-beetroot
Baking/cooking time
2 Minutes
Rest time
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 4 servings
| For the dough | ||
| 100 | g | Spelt flour Regiograno bio |
| 100 | g | Rye four Regiograno bio |
| 1 | Egg | |
| q.s. | Water | |
| For the filling | ||
| 200 | g | Cooked beetroot |
| 120 | g | Cooked potatoes |
| 2 | tablespoons | Breadcrumbs |
| 2 | tablespoons | Grated Parmesan cheese |
| q.s. | Salt | |
| q.s. | Freshly ground black pepper | |
| Additionally | ||
| q.s. | Foamed butter | |
| q.s. | Grated Parmesan cheese |
Preparation
Preparing the Dough
Preparing the Filling
Shaping the ravioli
- Combine the spelt flour and rye flour in a bowl.
- Weigh the egg and add enough water to make a total of 100 g, then whisk well.
- Mix the flours with the egg-water mixture and knead for about 5 minutes until a smooth dough forms.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Peel the cooked beetroot and potatoes and chop them roughly.
- Use a food processor to chop the beetroot and potatoes, but don’t make them too fine.
- Toast the breadcrumbs in a little butter until fragrant.
- Combine the toasted breadcrumbs, beetroot, potatoes, grated Parmesan, salt, and pepper. Mix well and set aside.
- Divide the dough into small portions and roll each portion thinly using a pasta machine. Place the rolled dough on a work surface dusted with semolina.
- Spoon a small amount of filling onto the dough.
- Place another rolled dough sheet over the filling, press the dough around the filling, and cut into triangles using a pastry cutter.
- Continue until all the dough and filling are used up. Cooking and Serving
- Bring a pot of water to a boil, add salt, and cook the ravioli for about 2 minutes.
- Use a slotted spoon to gently remove them from the water.
- Arrange the ravioli on plates, sprinkle with grated Parmesan cheese, and drizzle with foamed butter.
Spelt flour Regiograno bio
Farina di farro prodotta con cereali di alta qualità provenienti da contadini altoatesini! La farina di farro spelta fine, di colore chiaro, proveniente da agricoltura biologica può essere utilizzata in molti modi. È particolarmente adatta per la produzione di pani leggeri, torte, basi per pizza e pasta. Il farro ha una nota di nocciola ed è molto digeribile. Già nel XII secolo Hildegard von Bingen ne apprezzava le proprietà particolarmente preziose. Provate a usare la farina di farro biologica nella vostra prossima torta di farro o pasta per pizza!
1000 g
€6.25
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