All Simple Vegetable Recipes


Beetroot Ravioli with Dill Cream

Beetroot Ravioli with Dill Cream


Preparation time: 1 hour
Cooking time: 22-25 minutes

Serves 4-6

Filling:

  • 1 tablespoon extra virgin olive oil

  • 1 small onion, finely chopped teaspoon caraway seeds

  • 175 g (6 oz) cooked beetroot, chopped

  • 175 g (6 oz) ricotta or curd cheese

  • 25 g (1 oz) dried breadcrumbs

  • 1 egg yolk

  • 2 tablespoons freshly grated vegetarian Parmesan cheese

  • Grated nutmeg

  • Salt and pepper

Dill Cream:

  • 4 tablespoons walnut oil

  • 4 tablespoons chopped dill

  • 1 tablespoon drained green peppercorns in brine, crushed

  • 6 tablespoons creme fraiche or fromage frais

  1. Make the pasta dough, following steps 1 and 2 of the pasta dough recipe. Wrap in Clingfilm and set aside.

  2. For the filling, heat the oil in a frying pan and fry the onion and caraway seeds over a medium heat for 5 minutes until golden. Add the beetroot and cook for 5 minutes. Put the mixture in a food processor or blender and process until smooth. Leave to cool, then beat in the remaining filling ingredients. Season to taste.

  3. Following step 3 of the pasta recipe, roll out the dough to form 8 sheets and cut each in half width-ways. Lay one sheet on a floured surface and place 5 heaped teaspoons of the filling at 2.5 cm (1 inch) intervals over the dough. Dampen around the mounds of filling with a wet pastry brush and lay a second sheet of pasta over the top, pressing around the mounds to seal. Cut into round ravioli using a cutter or into squares using a sharp knife and place on a floured tea towel. Repeat to make 40 ravioli.

  4. Cook the ravioli in a large pan of lightly salted boiling water for 3-4 minutes or until tender. Meanwhile, make the dill cream. Heat the oil in a small saucepan, add the dill and green peppercorns and remove from the heat. Stir in the creme fraiche. Drain the ravioli well, transfer to a warm serving dish and toss with the dill cream. Serve at once.

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