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    Beetroot Ravioli Filled with Ricotta, Herbs and Grana Padano Riserva

    4 people
    T460 min


    • 100 g Grana Padano Riserva
    • 100 g beetroots
    • 250 g ricotta
    • 50 g shelled walnuts
    • 1 bunch sage
    • 1 bunch thyme
    • extra virgin olive oil
    • salt
    • pepper



    STEP 1

    In a mixer, purée the beetroots.
    Form a well into the flour, put the beetroot purée in the centre with a pinch of salt and a tablespoon of olive oil. Use a fork to start combining the ingredients, adding a little water as necessary, then knead with your hands until the dough is smooth and elastic.

    STEP 2

    Form it into a ball, cover with plastic wrap and set it aside to rest in the refrigerator for 30 minutes.
    In the meantime, prepare the filling: in a bowl, mix the ricotta with finely grated Grana Padano Riserva and chopped thyme, seasoning with salt and pepper.

    STEP 3

    Divide the dough in half and, using a rolling pin, roll them out on a floured surface, until you have 2 thin, rectangular sheets measuring a few millimetres thick.

    STEP 4

    Fill one of the rectangles with small heaps of filling, arranging the heaps in a row and spaced about 3 cm apart; place the other pasta rectangle on top and cut out ravioli using a round pastry cutter.

    STEP 5

    Cook the ravioli in plenty of salted water for 2-4 minutes, drain and sauté on high heat in a non-stick pan with a drizzle of oil, sage leaves and chopped walnuts.
    Serve the ravioli with grated Grana Padano Riserva and freshly ground black pepper.