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Beet Ravioli

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Beet Ravioli
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
682
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie682 kcal(32 %)
Protein22.22 g(23 %)
Fat33.1 g(29 %)
Carbohydrates72.35 g(48 %)
Sugar added0 g(0 %)
Roughage1.61 g(5 %)
Vitamin A270.67 mg(33,834 %)
Vitamin D1.15 μg(6 %)
Vitamin E3.12 mg(26 %)
Vitamin B₁0.71 mg(71 %)
Vitamin B₂0.72 mg(65 %)
Niacin8.71 mg(73 %)
Vitamin B₆0.1 mg(7 %)
Folate219.37 μg(73 %)
Pantothenic acid0.61 mg(10 %)
Biotin3.21 μg(7 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C1.54 mg(2 %)
Potassium280.63 mg(7 %)
Calcium241.79 mg(24 %)
Magnesium35.68 mg(12 %)
Iron4.99 mg(33 %)
Iodine30 μg(15 %)
Zinc1.65 mg(21 %)
Saturated fatty acids15.21 g
Cholesterol157.55 mg
Author of this recipe:

Ingredients

for
4
For the pasta dough
2 ⅔ cups
2
2 tablespoons
1 teaspoon
For the filling
1 ½ cups
Beets (cooked and vacuum packed, peeled and grated)
1 ¼ cups
2 tablespoons
To serve
¼ cup
2 tablespoons
freshly grated Parmesan cheese

Preparation steps

1.
Mix together the flour, eggs, oil and slat with around 80 ml lukewarm water and knead well. If the dough is to dry add some water, drop-by-drop until it is soft and smooth but not sticky. Dust with some flour, cover with a tea towel and leave to rest a room temperature for around 30 min.
2.
To make the filling mix together the beetroot, ricotta, salt, ground black pepper and season to taste. Stir in the breadcrumbs.
3.
Roll out the pasta dough onto a floured work surface. Cut out circles approx. 7 cm in diameter and place 1 tsp of the beetroot mixture in the middle of each circle.
4.
Dampen the edges of the circles and fold gently in half over the filling. Press the edges firmly together.
5.
Bring a pot of salted water to the boil and carefully drop the ravioli in it. Stir carefully and cook for around 3-4 minutes until floating. Remove from the pot with a slotted spoon and drain.
6.
Melt the butter and stir in the poppyseeds. Arrange the ravioli on plates and drizzle with the poppyseed butter. Serve garnished with grated Parmesan cheese.