Description
A delightful and nutritious homemade dish featuring vibrant red beet filling wrapped in fresh pasta.
Ingredients
- Fresh Pasta
- Beets
- Ricotta Cheese
- Parmesan Cheese
- Nutmeg
- Salt
- Pepper
- Egg (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes or until tender. Peel and cube the beets once cooled.
- In a mixing bowl, combine roasted beets, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Blend until smooth.
- On a clean surface, pile the flour and create a well. Crack the eggs into the well, gradually mixing flour until it comes together.
- Knead the dough for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
- Divide the dough into four sections, roll it out until thin and translucent, then cut into squares.
- Place a teaspoon of beet filling on each square, brush edges with water or egg wash, and fold to seal.
- Bring a large pot of salted water to a boil, cook the ravioli for 3-4 minutes until they float, then remove with a slotted spoon.
- Drizzle with olive oil or melted butter, sprinkle with fresh herbs or additional Parmesan, and serve.
Notes
Ensure edges are well-sealed to prevent leakage during cooking. Adjust the filling quantity to avoid overfilling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: beet ravioli, homemade pasta, healthy recipes, vegetarian dishes, Italian cuisine