Beetroot Ravioli with Dill Cream
This requires quite a lot of preparation, but it really is delicious - it is the sort of dish to make on a cold wet winter's day when you would rather spend time in a warm kitchen than outside!
Serves 6 as a starter, 4 as a main course.
1 quantity fresh pasta1 tbsp olive oil1/2 tsp caraway seeds175 g/6 oz cooked beetroot, chopped175 g/6 oz ricotta or curd cheese25 g/1 oz dried breadcrumbs1 egg yolk2 tbsp grated Parmesangrated nutmegsalt & pepper
1. Make the pasta dough; wrap in clingfilm and leave to rest.
2. For the filling, heat the oil in a frying pan, add the onion and caraway seeds and fry for 5 mins until light golden; add the beetroot and cook for a further 5 mins.
3. Process in a liquidizer until smooth; leave to cool, then beat in the ricotta, breadcrumbs, egg yolk, Parmesan and nutmeg; season.
4. Roll out tlhe pasta dough to form 8 sheets; lay one sheet on a floured surface and place heaped teaspoons of the filling at 2.5 cm/1 inch intervals over the dough; dampen around the mounds of filling with a wet pastry brush and lay a second sheet of pasta over the top; press around the mounds to seal well. Cut into round ravioli using a cutter, or into squares using a sharp knife. This should make 40 ravioli. Place on a floured tea towel.
5. Bring a large pan of salted water to the boil; add the ravioli and cook for 3-4 mins until al dente.
For the Dill Cream:
This requires quite a lot of preparation, but it really is delicious - it is the sort of dish to make on a cold wet winter's day when you would rather spend time in a warm kitchen than outside!
Serves 6 as a starter, 4 as a main course.
1 quantity fresh pasta1 tbsp olive oil1/2 tsp caraway seeds175 g/6 oz cooked beetroot, chopped175 g/6 oz ricotta or curd cheese25 g/1 oz dried breadcrumbs1 egg yolk2 tbsp grated Parmesangrated nutmegsalt & pepper
1. Make the pasta dough; wrap in clingfilm and leave to rest.
2. For the filling, heat the oil in a frying pan, add the onion and caraway seeds and fry for 5 mins until light golden; add the beetroot and cook for a further 5 mins.
3. Process in a liquidizer until smooth; leave to cool, then beat in the ricotta, breadcrumbs, egg yolk, Parmesan and nutmeg; season.
4. Roll out tlhe pasta dough to form 8 sheets; lay one sheet on a floured surface and place heaped teaspoons of the filling at 2.5 cm/1 inch intervals over the dough; dampen around the mounds of filling with a wet pastry brush and lay a second sheet of pasta over the top; press around the mounds to seal well. Cut into round ravioli using a cutter, or into squares using a sharp knife. This should make 40 ravioli. Place on a floured tea towel.
5. Bring a large pan of salted water to the boil; add the ravioli and cook for 3-4 mins until al dente.
For the Dill Cream:
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