John Myers
Contents
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Ingredients
For the dough
- 360 g Flour
- 3 Pc. Boiled beetroot
- 3 Pc. Eggs
For the filling
- 100 g Peas
- 200 g Soft goat cheese
- 100 g Parmesan
- 10 g Basil
- 1 Pc. Egg
- Salt
- Pepper
For the pesto
- 50 g Mint
- 25 g Basil
- 50 g Walnut kernels
- 2 Pc. Garlic cloves
- 40 g Parmesan
- 40 g Olive oil
- 40 g Walnut oil
- 1 tsp Balsamic vinegar
- Lemon zest
- Salt
- Pepper
For the borscht reduction
- Potatoes
- Onions
- Beetroot
Instructions
- Starting with the borscht reduction, a normal borscht is cooked. Take potatoes, cabbage, onions and beetroot. Boil these for 20 minutes until all the ingredients are cooked and taste everything with salt and pepper. Then separate the solid from the liquid and continue cooking the broth over medium heat without a lid until the desired amount.
- For the dough, weigh the flour in a medium-sized bowl. Make a hollow in the middle of the flour and beat the 3 eggs into it. Puree the cooked beetroot with the hand blender just before adding it to the dough. Also put the crushed beetroot mixture in the well. Mix the ingredients together and shape into a dough. If necessary, add more flour. Wrap the finished dough in cling film and place in the refrigerator.
- Put all the ingredients for the filling in a tall, wide beaker and chop up with the hand blender. Season to taste and set aside. For the pesto, put all the ingredients in a tall, wide beaker and chop up with the hand blender. Season to taste and set aside.
- Prepare the ravioli as follows: roll out the dough thinly and portion into smaller circles using a glass. Spread the filling on the dough pieces and cover the ravioli with another circle of dough. Seal the edge of the ravioli all around with a fork. Boil the filled ravioli in salted water. 2-3 minutes or until they swim to the top of the water.
- Arrange all ingredients together.
