Creamy, cheesy and very delicious!
Ravioli can have different fillings- both meat and non-meat. In this vegetarian recipe, we used beetroot and ravioli, but you can adapt the recipe to your preference. We served these ravioli in a cream and parsley sauce (with a bit of garlic) to add a bit more flavouring.
Servings
2
Prep time:
45min
Cook time:
10min
Difficulty:
Easy
Ingredients
For the dough:
- 200g “00” flour
- 2 eggs
For the filling:
- 2 small aubergines
- 1 tbsp white miso
- 1 tbsp soy sauce
- 1tsp honey
- 1tsp sesame oil
- 2 spring onions
- 1 tbsp sesame seeds
You need to use “00” flour-which is perfect for both homemade pasta and pizza. We’d recommend always having a pack of this in your kitchen as it is actually quite straight forward to make pasta and very satisfying. The general proportion to making ravioli is 100g flour to 1 egg, so you can scale this recipe up and down accordingly.
In terms of utensils, ideally you need a rolling pin- but if you don’t have one to hand you can use a bottle of wine or a glass. You also need a ravioli cutter- we have several from a Pasta Evangelists kit which has both a square and round cutter. If you don’t have a cutter, then you’ll need to tweak the method slightly and cut the ravioli using a knife but seal down the sides using a fork. If you don’t have a food processor- we’ve provided some alternative steps below.
We use pre cooked beetroot in our recipe- but you can also use raw beetroot but this will need to be cooked beforehand- simply trim and wash (but not peel), cover with water and bring to a boil, then simmer for 35 minutes. It should then be easy to peel before using in the recipe.
Step by Step Instructions
Step 1
Mix together the dough and the eggs in a food processor, and mix using the dough hook until it all comes together- around 5-10 minutes or so. (If you don’t have a food processor you can instead make a well in the middle of the flour and all the eggs into the well. Slowly incorporate the egg into the flour and mix well, then knead the dough for 5-10 minutes.)
Step 2
Place the dough in a bowl, cover with a clean tea towel and let it rise for around 30 minutes.
In the meantime, finely chop the beetroot in a food processor. Combine with the ricotta, mix well and set aside.
Step 3
Now, you need to make the accompanying parsley and garlic sauce. Roughly chop the parsley and garlic (feel free to use more garlic/parsley as per your preference) and combine the two in a pestle and mortar. Grind the parsley and garlic, then add the olive oil and mix well. Set aside.
Step 4
After 30 minutes, the pasta dough should be ready to use. Add some flour to the surface, then add the dough and roll it out thinly (until you can see the shape of your hand through it). Cut this into two- one will be the base and one the top.
Step 5
Spoon the filling onto the dough- use around a teaspoon/tablespoon of filling, depending on how big ravioli you want to make and whether you are using a ravioli cutter. Be careful to not overfill the ravioli as you don’t want them to burst open once cooking!
Step 6
Lay the second half of the dough on top, then cut the ravioli. If you are not using the ravioli cutter, be sure to seal the edges with the fork.
Step 7
Add the ravioli to a pan of salted boiling water, and let them cook for 3-4 minutes, until they are floating. Drain the ravioli and set aside.
Step 8
Heat a pan on medium heat, then add the double cream and the parsley/garlic mix. Mix well, then cook for a few minutes. Add the ravioli, making sure they are covered in the sauce, cook for half a minute, then the dish is ready to serve. Enjoy!
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