Pairs well with Ravioli alla Barbabietola
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Ravioli alla Barbabietola
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Delicious beetroot ravioli filled with a sweet and savory mixture of beetroot and gorgonzola, enhanced by the crunch of hazelnuts. The recipe uses fresh pasta dough and a flavorful sauce, creating a perfect balance of flavors and textures.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- Farina 00 - 400 g (for fresh pasta dough)
- Eggs - 4 (for fresh pasta dough)
- Beetroot - 400 g (to be cleaned, for filling)
- Gorgonzola - 80 g (for filling)
- Hazelnuts - 30 g (whole, peeled, for filling)
- Garlic - 1 clove (for filling)
- Sage - to taste (for filling and sauce)
- Extra virgin olive oil - to taste (for filling and sauce)
- Fine salt - to taste (for filling and pasta water)
Instructions
- Cook the Beetroot: Cook the beetroot until tender, then peel and chop or mash it to prepare for the filling.
- Prepare the Filling: Mix the cooked beetroot with gorgonzola, chopped hazelnuts, minced garlic, chopped sage, olive oil, and salt to taste.
- Make the Fresh Pasta Dough: Combine flour and eggs to form a smooth dough. Knead well and let rest.
- Roll Out the Dough: Roll the dough into thin sheets suitable for ravioli.
- Fill and Close the Ravioli: Place small amounts of filling on the pasta sheet, cover with another sheet, and seal the edges to form ravioli.
- Prepare the Sauce: Prepare a sauce with sage and olive oil to dress the cooked ravioli.
- Cook and Dress the Ravioli: Cook the ravioli in salted boiling water until they float, then drain and dress with the prepared sauce.
- Plate and Serve: Serve the ravioli hot, optionally garnished with extra chopped hazelnuts or sage.
