Beetroot ravioli with walnut butter

Ingredients for 4 servings:

• 100 g durum wheat semolina
• 100 g flour (spaetzle flour)
• 100 ml water, cold
• 1 onion(s)
• 5 tbsp butter
• 2 beetroots, cooked
• 1 egg(s)
• 50 g double cream cheese
• some salt and pepper
• some thyme, dried
• 100 g walnuts, chopped
• salt water

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Knead together the durum wheat semolina, spaetzle flour, and water for the pasta dough and chill for 1 hour. Meanwhile, finely dice the onion and sauté in 1 tablespoon of butter until translucent. For the filling, coarsely grate the beetroot (tip: wear disposable gloves, as beetroot stains the surface!). Separate the egg. Mix the onion, beetroot, egg yolk, and cream cheese. Season with salt and pepper. Roll out the pasta dough thinly and cut out circles using a round cutter. Whisk the egg white and brush the inside edges of the circles with it. Fill the circles with the filling and form ravioli. Press the edges together with a fork. Cook half of the ravioli in boiling salted water for about 5 minutes and remove using a sieve. Then cook the other half. Melt 4 tablespoons of butter in a pan and toast the chopped walnuts and some thyme in it. Toss the ravioli in the sauce and fry briefly. Serve sprinkled with walnut butter and a little salt, if desired.