Beet Ravioli with Ricotta
This ravioli is packed with powerful protein and calcium from the ricotta.
If you don't have ricotta available, goat cheese makes a good substitute.
- For the filling
- 1 ½ cups Beets (cooked and vacuum packed, peeled and grated)
- 1 ¼ cups Ricotta cheese
- 2 Tbsps breadcrumbs
Mix together the flour, eggs, oil and slat with around 4-5 tablespoons 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.
Roll out the pasta dough onto a floured work surface. Cut out circles approx. 3" in diameter and place 1 tsp of the beetroot mixture in the middle of each circle.
Melt the butter and stir in the poppy seeds. Arrange the ravioli on plates and drizzle with the poppy seed butter. Serve garnished with grated Parmesan cheese.