Ingredients

  • Filling
  • 2 large beets boiled
  • 150 grams mascarpone cheese
  • 2 tablespoons cheese, parmesan Regiano grated
  • pinch ground cumin
  • salt & pepper
  • Pasta
  • 400 grams plain flour
  • 4 eggs
  • 4 tablespoons olive oil, virgin
  • Dressing
  • 110 grams butter, unsalted
  • 1 ½ teaspoons poppy seeds

Directions

1. Filling: Cool boiled beet until just warm. Peel and cube the beets, then process until completely smooth. Add Mascarpone until smooth and thick. Stir in Parmesan and cumin, season to taste with salt and pepper. Chill until required.
2. Make pasta. Let rest 30 minutes. Roll out as thinly as possible. Cut the rolled out dough into 8 sheets each about 4x9 1/2". Drop four spoonfuls of filling evenly along four of the sheets. Lay the four spare sheets on top and cut into 4 across the width, then around the edges, using a pastry wheel and sealing the edges carefully to make 16 ravioloni.
3. Bring large pan of salted water to boil with oil. Cook ravioloni until they float on the surface and pasta is tender, about 4-5 minutes.
4. Melt butter until nutty but not dark brown. Stir in poppy seeds. Pour over plated pasta, serve at once.

Notes
Notes:Change servings from 6 to 4, without rescaling.
Serving Ideas:Original makes 4 servings


Categories
Vegetarian Main coursePastaAppetizer, hot
Keywords
Vegetarian Main coursePastaAppetizer, hot
MacGourmet downloadGiant Ravioli with Beetroot and Mascarpone. To import, drag image to your MacGourmet recipe box.