Beetroot and Ricotta Ravioli

Ingredients for 4 servings:

• 500 g flour
• 2 eggs
• 1 tsp salt
• 2 tbsp olive oil
• 125 ml water
• 2 large beetroots, cooked, vacuum packed
• 250 g ricotta
• 2 tbsp breadcrumbs
• 1 tbsp blue poppy seeds
• 50 g Parmesan
• 100 g butter
• 1 handful of arugula

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

with poppy seed butter and rocket, vegetarian

Mix flour, eggs, water, salt, and oil into a smooth dough. If the dough is too dry, add water drop by drop until it is smooth. Cover and let rest for half an hour. In the meantime, finely grate the beetroot and mix with the ricotta, salt, pepper, and breadcrumbs. Roll out the dough thinly or use a pasta machine to make it thin. Then cut out circles about 7 cm in diameter. Place 1 teaspoon of the beetroot mixture in the center of the circles (you can also use a baking tray if you have one). Lightly moisten the edges and press them together, or fold the tray shut. Bring lightly salted water to a boil and add the ravioli. Cook for about 3-5 minutes, depending on the thickness of the dough, until they float to the surface. Remove from the water with a slotted spoon. Melt the butter and add the poppy seeds. Arrange the ravioli on a platter and pour the poppy seed butter over them. Grate Parmesan cheese over the top and garnish with arugula. Approx. 795 kcal per serving.