Description
I decided to try to make a red ravioli!!!... hee-hee-hee... Beet ravioli!... In the process of making these, my husband occasionally went to the kitchen, his face expressed utter disregard for the loss!... Even when he sat down at the table, his expression did not change... they Put the first piece in my mouth and................................... left without words!!!... Did not expect, in short, he is fkundation!....
Ingredients
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Flour
150 g
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Beets
75 g
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Chicken egg
1 piece
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Soft cheese
250 g
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Parmesan
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Butter
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Salt
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Black pepper
Cooking
Prepare the pasta: in a bowl pour the flour, make a deepening indentation and break an egg in there, put the beet puree, season with salt.
Make an elastic dough. Wrap the dough in cling film and set aside aside.
Prepare the stuffing. In a bowl, mash with a fork soft cheese. Add salt, pepper. You can also add chopped herbs ( to taste ). I added truffle pesto to taste. Skip the stuffing aside.
Roll out the pastry thinly. Teaspoon take the stuffing and spread it on one edge of the dough at a distance from each other 4-5 cm, as in the photo.
The other edge of the dough cover with our filling. Gently crush each ball of the filling region, releasing the air to the dough stuck together among themselves.
Curved knife cut off the edges and cut out squares of ravioli as pictured.
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