Ravioli With Young Beet Root Recipe

Name: Ravioli With Young Beet Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5/8 cups flour; 2 eggs whisked; 1 pinch salt; 4 tablespoons water; 7 ounces beet young, root leaves, sliced; 1 beet small, root, cut in 4th; 7 5/8 tablespoons cottage cheese or ricotta; 2 tablespoons Parmesan grated; 1 egg; 1 pinch ground pepper; 1 pinch nut; 6 3/4 tablespoons yoghurt; 2 tablespoons Parmesan shaves; basil; leaves

Servings: persons

1 5/8 cups flour
2 eggs whisked
1 pinch salt
4 tablespoons water
7 ounces beet young, root leaves, sliced
1 beet small, root, cut in 4th
7 5/8 tablespoons cottage cheese or ricotta
2 tablespoons Parmesan grated
1 egg
1 pinch ground pepper
1 pinch nut
6 3/4 tablespoons yoghurt
2 tablespoons Parmesan shaves
basil
leaves

1
1. Sift flour, add salt, eggs and water, knead dough, till it's uniform and smooth. Let it rest for 1 hour.
2
2. Cook beet root and it's leaves, about 4 minutes, cool down.
3
3. Mix cooked beet root, leaves, cottage cheese, parmesan, egg, pepper and nut meg.
4
4. Roll out the dough, place 1 teaspoon of filling, cover with dough, seal edges, form squares.
5
5. Cook ravioli in salted water, about 10-15 minutes.
6
6. Serve sprinkle with yoghurt, parmesan and basil.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 5/8 cups flour, 2 eggs whisked, 1 pinch salt, 4 tablespoons water, and more.

Yes, Ravioli With Young Beet Root falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ravioli With Young Beet Root

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