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Heart shaped ravioli stuffed with cheese
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Servings:
Author:
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Course:
Dinner
celebration
Cuisine:
Italian
home
Holiday
Keywords:
Pasta
cheese
Garlic
Beetroot
filled pasta
🧂 Ingredients
4 tbsp
butter
for serving
200 g
pasta flour
2
whole eggs
Drizzle of olive oil
Pinch of salt
200 g
pasta flour
1
whole egg
1
roasted or boiled beetroot
pinch of salt
250 g
cream cheese
Bunch of fresh spinach
Fresh cilantro or parsley
1 clove
of garlic
½ tsp
black pepper
½ tsp
salt
1 tbsp
olive oil
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Instructions
1
To make the beetroot dough, pulse or blend the beetroot with egg and then add to
the flour
2
Knead each dough for 5-7 minutes
3
Wrap in plastic wrap and place in the fridge to rest for 30 minutes
4
Get your herbs, everything wilting in the fridge is good to go
5
Mix with the cream cheese, garlic, spices and olive oil using a food processor
or a blender
6
Split each dough into 3 pieces and roll out using the pasta machine
7
Fold and run trough the pasta machine again, repeat until smooth
8
Dust with flour in between
9
Using a knife or a fettucine attachment make strands from the red dough
10
Place them on the white dough and lightly roll in with a rolling pin
11
Run trough the pasta machine
12
Turn the dough with the stripes facing down and add the filling, but leave
enough space inbetween
13
Brush the negative spaces between the filling with water
14
Place on the other sheet of dough and lightly press around the filling using
your hands
15
Now just use the heart shaped cookie cutter to make the hearts
16
Lighlty pinch the seams of the ravioli
17
To cook the ravioli, boil a large pot of salted water
18
Cook them for 5-7 minutes
19
In a seperate pan melt the butter and let brown a bit, add some pasta water
20
Add the pasta water and swoosh around until coated in butter and beautiful
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