#ravioli #beetroot #pasta
Hi friends, how are you? By now you know my passion for homemade pasta! Today I propose a brightly colored dough, I will add beetroot to the dough to obtain a brightly colored and truly original pastry which, among other things, is one of my favorite colours!. With these doses I made 30 half-moon ravioli filled with ricotta and then I kneaded the pasta scraps again to obtain another small sheet from which I obtained about 250 g of tagliatelle.
To season the ravioli I prepared a fondue by melting 250 g of brie cheese and a glass of fresh cream (not the cooking one but the fresh unsweetened one that you find in the fridge), but you can opt for the seasoning you prefer. My advice is to choose a seasoning that brings out the color of the pasta which must remain the protagonist of the dish!
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🥣Ingredients
200 g of type 0 flour (+ 30 g to add later)
100 g of re-milled semolina
2 large eggs
120 g of pre-cooked beetroot
1 tablespoon of extra virgin olive oil
👉With these doses I obtained 30 crescent ravioli (using a pastry cutter with a diameter of 8 cm) and 250 g of tagliatelle
For the stuffing :
Ricotta 250 g
a pinch of salt
nutmeg
pepper
🧀For the seasoning
250 g of brie cheese
1 glass of fresh cream
chopped pistachios
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3 окт 2024
