Ravioli with Beetroot

Ingredients

• 1 egg
• 70 g flour
• 125 g beetroot
• 30 g potatoes
• 100 g grated Parmesan
• 20 g butter
• 20 g breadcrumbs
• Salt
• Pepper
• 2 tbsp butter
• 2 tsp poppy seeds
• 4 tbsp grated Parmesan

Instructions

1. 1.

   Separate the egg yolk and whites. Mix the flour with the yolk, salt, and 2 tablespoons of cold water to form a dough. Knead by hand and cover for 30 minutes in the refrigerator.

2. 2.

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

3. 3.

   Heat butter in a pan, add breadcrumbs and toast while stirring. Stir everything into the vegetable purée, add parmesan, salt, and pepper.

4. 4.

   Roll out the pasta dough on a lightly floured surface and cut 20 circles of 8 cm diameter with a glass. Pinch the edges with egg white, place 1 teaspoon of purée in the center, fold over, and press to seal.

5. 5.

   Bring salted water to a boil. Cook ravioli over low heat for 8 minutes. Remove with a slotted spoon and drain well. Heat butter in a pan. Arrange ravioli on plates, sprinkle with butter, poppy seeds, and grated parmesan, then serve.