Recipe by Ania's Vibrant Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 30 mins
- Skill Easy
- Serves 6 people
Beetroot Ravioli
An Italian favourite reimagined, delicious pasta parcels filled with beetroot, parmesan and ricotta. Sure to impress your guests!
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk, Dairy
Ingredients
For the dough
- 2 1/2 cups flour
- 1 tsp butter
- 1/2 cup warm milk
- To taste salt
For the filling
- 2 small cooked beetroots (peeled and cooled)
- ½ cup smooth ricotta
- 1 garlic clove (chopped)
- 62.5g grated parmesan (plus extra to serve)
- To taste salt
Garnish
- 125g unsalted butter (browned)
- To taste parmesan cheese
- To taste pepper and salt
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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Step 1
You can make your dough in a food processor. Whiz the ingredients together until the flour looks like breadcrumbs, then tip the mixture on to a work surface and bring the dough together into one lump using your hands
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Step 2
Once you’ve made the dough, it’s time to knead and work it with your hands to develop the gluten in the flour. When the pasta starts to feel smooth and silky instead of rough and floury, it’s done. Put it to one side under a damp cloth
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Step 3
For the ravioli filling, start by shredding the beetroots in your food processor
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Step 4
Add garlic and cheese, and mix until everything is well combined. Season well with white pepper and sea salt, and set aside while you roll out your pasta dough
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Step 5
Divide the dough into four pieces. Roll a lump of pasta dough with the rolling pin, lightly dusting the pasta with flour if it starts to stick. You should end up with four long, thin sheets of pasta
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Step 6
Cut the sheets into small (3cm-5cm) squares or use a ravioli form and place one teaspoon of filling in the centre of half of the squares
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Step 7
Lightly brush the edges around the filling with a tiny amount of water and place another square over top. Press down on the edges to seal the ravioli and make sure that any air is pushed out as you go
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Step 8
Cook the ravioli in batches, in a large pot of boiling, salted water until they float to the surface
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Step 9
Melt the butter in a frying pan over medium heat, until the butter is brown
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Step 10
Remove with a slotted spoon, distribute between serving plates and drizzle the brown butter over the top. Serve with extra parmesan
