Ravioli with Beetroot, Cottage Cheese, and Parmesan
Pasta and Pizza | Italian cuisine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Ravioli with Beetroot, Cottage Cheese, and Parmesan
Ingredients
- Water - 2 tablespoons
- Chocolate eggs - 3 pieces
- Wheat Flour - 17.6 oz
- Beetroot - 2 pieces
- Cottage cheese - 3.5 oz
- Nutmeg - a pinch
- Grated Pecorino Pepato Cheese - 3.5 oz
- Salt - a pinch
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the filling, wash the beetroot, boil or bake in the oven until cooked, cool, and grate on a coarse grater.
Step 2
Transfer the beetroot to a fine sieve and squeeze it out, pressing it firmly with a spoon.
Step 3
Mix the squeezed beetroot with the cottage cheese (the cottage cheese should be firm) and grated Parmesan.
Step 4
Add salt, pepper, and nutmeg. Mix thoroughly. The filling should be quite thick.
Step 5
For the dough, crack the eggs into a bowl, add water, salt, and sifted flour — knead into a soft dough.
Step 6
On a floured surface, roll out the dough into 2 thin sheets.
Step 7
On one sheet, place 1 teaspoon of filling at small intervals from each other.
Step 8
Cover with the second layer of dough and press down around the filling.
Step 9
Cut the dough into squares.
Step 10
Trim the excess and seal the edges with a fork.
Step 11
In a large pot, bring lightly salted water to a boil, add the ravioli, and cook until they float.
Step 12
Carefully transfer them to a plate with a slotted spoon.
Step 13
Serve with butter or sour cream.
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