Medium
4 people
60 min
Ingredients
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
Preparation
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.
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.
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.
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.
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.
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