Recipe for a delicious RAVIOLI WITH BEETROOT RICOTTA FILLING

RAVIOLI WITH BEETROOT RICOTTA FILLING Inspired by Cortina's specialties, we’ve given Ravioli a delicious ZWILLING twist by preparing it with a beetroot and ricotta filling. Recreate this amazing Ravioli, you won’t regret it!

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SERVINGS
4

INGREDIENTS

Pasta Dough

400 g Italian pasta flour type 00 (alternatively wheat flour type 405)
4 eggs
2 tbsp. olive oil
1 pinch of salt
Water, as required

Filling

400 g potatoes
Salt
2 medium beetroot or yellow beetroot (approx. 350 g)
150 g ricotta
30 g parmesan cheese
1 tbsp. olive oil
Pepper

Poppy sage butter

3 stalks of sage
50 g butter
20 g poppy seeds
30 g parmesan cheese
Salt

Also

Flour for kneading
Pasta maker

HOW TO MAKE IT

Step 1/5

Knead the specified ingredients into a smooth pasta dough. Form into a ball, wrap in cling film and leave to rest for approx. 1 hour.

Step 2/5

Peel the potatoes for the filling and boil in a BALLARINI pot in plenty of salt water for approx. 45 minutes until soft. Then remove, press immediately through a potato press and allow the potato puree to steam off. Cook the beets in another BALLARINI pot in plenty of boiling water in the bowl until soft, about 30-45 minutes depending on their size. Remove and allow to cool slightly so that you can touch and peel them. Then roughly grate and press the rasp through a fine sieve onto the potatoes. Grate the parmesan cheese on top. Add ricotta and oil and mix well. Season to taste with salt and pepper.

Step 3/5

Roll out the pasta dough on a lightly floured work surface into thin strips using a pasta machine. Lay out the pastry strips and spread about teaspoon-sized portions over the top third with a slight gap between them. Fold the long side of the dough strips over the filling and press. Lightly squeeze the dough between the troughs. Cut off any excess dough if necessary. Cut the dough strips into ravioli in the middle between the fillings and press each individual raviolo on the edges of the dough with a fork so that everything is tightly closed.

Step 4/5

Boil plenty of salt waterin the BALLARINI Pasta pot and allow the ravioli to simmer for approx. 3-5 minutes, depending on the size. Remove and allow to drip dry.

Step 5/5

Heat the BALLARINI Cortina frying pan; once the THERMOPOINT changes colour, add the butter and melt. Wash sage, pat dry, pluck leaves and add to butter. Add ravioli portions and toss in the sauce. Sprinkle with poppy seeds, toss again and grate fresh parmesan cheese on top. Season to taste with salt and pepper.