Ravioli mit Rote Bete und Zigenkäse
Ravioli with beetroot and goat cheese is a recipe with fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 40 g Butter
- 1 tbsp fresh rosemary needles
- Pepper (freshly ground)
- 1 egg
- Salt
- flour (for working)
Instructions
-
1.
Peel the beetroot and grate it finely on a kitchen grater. Press the grated beetroot through a sieve to extract the juice, collecting about 50 ml in a container; freeze the pressed pulp for another dish such as beetroot rösti.
-
2.
Combine beetroot juice, flour, egg, and olive oil into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 2 hours. If possible, place the dough in a vacuum bag to make it even smoother.
-
3.
For the filling, remove the rind from the goat cheese and mash it with a fork. Mix in honey and walnuts. Roll out portions of the dough on a pasta machine until thin, dust lightly with flour. Cut squares 6–8 cm across and spoon the goat‑cheese mixture into the center of each square. Beat an egg and brush the edges of the squares with it. Fold over to form triangular ravioli and press the edges firmly to seal. Repeat until all ingredients are used.
-
4.
Cook the ravioli in boiling salted water for 1–2 minutes. Meanwhile, heat butter in a pan, add rosemary leaves, and sauté briefly. Drain the ravioli, add them to the pan, and toss in the butter sauce for 1–2 minutes. Season with salt and pepper and serve on plates.
