Fresh laminated egg pasta filled with a beet base
Beet ravioli – ingredients:
Pasta 55%: soft wheat flour type 00, durum wheat, egg 18%, water.
Filling 35%: ricotta 45% (whey, cream, milk, salt), beet 17%, Emmenthal, Parmesan (milk, salt, rennet, lyzozyme), potato flakes (dehydrated potatoes (99%) spices, natural aroma.
Cooking time: 3 minutes
Beet ravioli recipe
For the filling:
500 g. ricotta well dried
150 g. grated Parmesan cheese
1 egg yolk
300 g. herbs already cleaned and washed (Swiss chard, spinach, broccoli leaves, whatever you prefer)
1 pinch of nutmeg
For the pasta:
600 g. flour oo
6 medium eggs
1 tablespoon extra virgin olive oil (used to keep the dough softer, especially if it is filled to close to perfection)
First you cook the vegetables already cleaned and washed in boiling salted water for a few minutes, drain and let cool.
Prepare the pasta as usual, mix and let stand for 30 ‘well-wrapped in a kitchen towel.
Wring out the herbs with your hands, eliminating as much water as possible, then chop them fine on a cutting board, place in a bowl with the ricotta, mix well, add the egg yolks, salt, nutmeg and parmesan, mix well until you have a homogeneous mixture not too soft, if you add a little ‘Parmesan.
Roll out the dough, if the dough sheeter machine piece by piece, cut from the strips with a toothed wheel many squares of equal size, each put in the middle of a teaspoon of filling and seal well triangle, then place them from hand to hand trays with parchment paper.
Bring to boil a pot of water, add salt and cook the ravioli for a few minutes and serve.
Other products from Pastificio Fontana
Traditional recipes made with the most innovative systems of production and storage of the product.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.