Beetroot ravioli with poppy seeds – a detailed recipe cooking. 
Photo of the dish: Марио БаталиTime: 2 hours. Difficulty: medium Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Ravioli
- 450 gr beets, trimmed and peeled
- 0.25 Art. and 2 tbsp. l olive oil
- 0.5 tbsp. ricotta
- 0.5 tbsp. milk
- Basic pasta dough, recipe below
- 0.25 Art. poppy seeds
- 1 tbsp. melted butter
- Karnia cheese for decoration (can be replaced with Montazio cheese)
Basic pasta dough
- 3.5-4 tbsp. wheat flour
- 4 very large eggs
- 0.5 tsp olive oil
Recipes with similar ingredients: beets, ravioli, fresh dough, milk, ricotta cheese, poppy seeds
Recipe preparation:
- Preheat the oven to 200 ° C. Pour the beets with olive oil. Wrap in foil and bake for 45 minutes until it becomes very soft. Remove from the oven and peel the slightly cooled beets. Mash the crush.
- In a small bowl, mix mashed beets, ricotta and milk, mix well with a wooden spoon. Pepper and salt over to taste. Allow to cool completely.
- Make pasta dough and roll it very thinly with machines for rolling pasta. Cut the dough sheet into squares of 5 see Put a full tablespoon of beetroot filling in the center half of the squares and cover with the remaining squares on top. Press along the edges to fasten two pieces of dough. Set aside with a damp towel until the water boils.
- Bring 6 liters of water to a boil and add 2 tbsp. l salt. Cook ravioli in boiling water until they boil, becoming soft, about 5 minutes. Drain and put ravioli in a large a bowl for serving. Stir with melted butter and poppy seeds, serve with grated cheese. Ravioli recipe with pumpkin. Base pastry dough: Pour a hill of 3.5 tbsp. flour in the center of a large wooden cutting board. Make a notch in flour and add eggs with olive oil. Using a fork, whisk eggs with butter so that they begin to mix with flour at the edges notches. When the notch begins to expand, continue to rake the flour from the base of the slide so that the recess remains in shape. The dough will become homogeneous when half the flour is used. knead the dough with the palms of both hands. As soon as you succeed whole mass, remove the dough from the board, scrape and discard remaining pieces. Lightly sprinkle flour on the board and continue knead another 6 minutes. The dough should be elastic and slightly sticky. Wrap the dough in a film and let stand for 30 minutes at room temperature. Roll out the dough in a pasta machine to the desired thickness.
