Description
Indulge in the vibrant flavors of these heart-shaped beet and ricotta ravioli, a delightful homemade pasta dish that’s perfect for any occasion. The earthy sweetness of the beets perfectly complements the creamy ricotta filling, creating a delectable and visually stunning result.
Ingredients
– 2 medium beets, peeled and grated
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 teaspoon salt
– 1/4 teaspoon ground black pepper
– 2 cups all-purpose flour
– 3 eggs
– 1 tablespoon olive oil
– 1/4 cup water
Instructions
1. In a medium bowl, mix together the grated beets, ricotta cheese, Parmesan cheese, 1 beaten egg, salt, and pepper until well combined.
2. In a large bowl, make a well in the center of the flour. Add the 3 eggs and olive oil. Using a fork, gradually incorporate the flour until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
4. Roll the dough out into thin sheets, about 1/8 inch thick. Cut into 3-inch squares.
5. Place a heaping teaspoon of the beet and ricotta filling in the center of each square. Fold the dough over diagonally to form a triangle and press the edges to seal.
6. Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, until they float to the surface.
7. Remove the ravioli with a slotted spoon and serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.
Notes
For a creamier filling, add a tablespoon of heavy cream to the beet and ricotta mixture. You can also experiment with different cheese combinations, such as goat cheese or mascarpone.
- Prep Time: 30
- Cook Time: 15
- Category: Vegetarian & Vegan Mains
- Method: Boiling
- Cuisine: Italian