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Beetroot ravioli with radicchio filling

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Ingredients for 4 servings:

  • 500 g flour (wheat flour)
  • 200 g beetroot, cooked and pureed
  • 2 eggs
  • Salt
  • olive oil
  • 250 g quark
  • 1 potato(s), cooked and cut into small cubes
  • 100 g radicchio, cut into strips
  • 1 egg yolk
  • Salt
  • pepper
  • Butter, melted
  • 20 g hazelnuts, coarsely chopped
  • Parmesan

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Make a pasta dough from flour, eggs, beetroot, oil, and salt. Roll out thinly with a rolling pin or pasta machine. Cut out circles (approx. 5 cm in diameter). Mix the filling ingredients (quark, potatoes, radicchio, egg yolk, salt, and pepper) and place them on the dough circles. Brush the ends with a little water and then seal everything in half-moon shapes. Cook in salted water for 3-4 minutes. Melt the butter, add some radicchio strips and hazelnuts (or roasted ones). Spoon over the pasta parcels and sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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