Beetroot Ravioli with Dill Cream
Preparation time: 1 hour
Cooking time: 22-25 minutes
1 tablespoon extra virgin olive oil
1 small onion, finely chopped teaspoon
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
Salt and pepper
4 tablespoons walnut oil
4 tablespoons chopped dill
1 tablespoon drained green peppercorns in
6 tablespoons creme fraiche or fromage
Make the pasta dough, following steps 1
and 2 of the
pasta dough recipe. Wrap in Clingfilm and set aside.
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
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.
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.