Ravioli With Young Beet Root

Name: Ravioli With Young Beet Root
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

15 ingredients

6 steps

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

Directions

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.