Beetroot Ravioli

Ingredients

• 1 egg
• 70 g flour
• 125 g beetroot
• 30 g potatoes
• 20 g butter
• 20 g breadcrumbs
• salt (pepper)
• 2 tbsp butter
• 2 tsp poppy seeds
• 4 tbsp parmesan

Instructions

1. 1.

   Separate the egg whites from the yolks. Mix the flour with the yolk, salt and 2 tbsp cold water into a dough. Knead by hand and cover for 30 minutes in the refrigerator.

2. 2.

   Peel and dice beetroot and potatoes. Cook in a little water for 20 minutes until tender. Drain, cool slightly and puree finely.

3. 3.

   Heat butter in a pan, toast breadcrumbs while stirring, then fold everything into the vegetable puree, seasoning with salt and pepper.

4. 4.

   Roll out the pasta dough on a lightly floured surface to a thin sheet. Cut 20 circles of 8 cm diameter using a glass. Brush each circle with beaten egg white, place 1 tsp of vegetable puree in the center, fold the dough over the filling and press edges together. Bring plenty of salted water to a boil, cook ravioli on low heat for 8 minutes, remove with a slotted spoon and drain well.

5. 5.

   Heat butter in a pan. Arrange ravioli on plates, sprinkle with poppy seeds and grated parmesan, then serve.