Pasta dough red:
- 100 g Semola di Grano Duro (durum wheat flour)
- 10 g Beetroot powder
- 0,5 tsp Salt
- 1 Egg size L.
- 1 tbsp Olive oil
Pasta dough yellow and green:
- 200 g Semola di Grano Duro (durum wheat flour)
- 2 tsp Turmeric
- 1 tsp Salt
- 2 Eggs, size L
- 2 tbsp Olive oil
- 10 g Spinach powder
- 80 g Parma ham
- 0,5 small Onion
- 1 tbsp Olive oil
- 200 g Ricotta
- 60 g Grated Parmesan
- Pepper salt
Pea paremesan cream:
- 1 small Onion
- 1 tbsp Butter
- 300 ml Vegetable cream for cooking 17%
- 200 g Green peas, TK
- 60 g Grated Parmesan
- Pepper salt
- You get about 10-11 ravioli from each color. I only needed 2 of each for 2 people and frozen the remaining blanks as a supply. So they can be removed and cooked as needed. The egg shape used here is only adapted to the occasion and can of course vary. 6 - 9 ravioli of this size correspond to one main course. 3 are good starters. The same goes for the pea and Parmesan cream. This can also be frozen - somewhat portioned - and thawed as required.
- The workload sounds like a long time ...... but is also feasible for special occasions. In addition, if not all of them are consumed, you might have a supply right away and to compensate for the somewhat longer production process, cooking only takes minutes. So it balances out.
- Place the flour and beetroot powder on the work surface and mix thoroughly. Make a well in the middle, add the egg, salt and oil, stir, always adding a little flour from the edge. This until nothing can leak anymore. Then knead everything into a smooth, elastic dough with your hands. If it is too dry, wet your hands with water 2 - 3 times in between. That's enough. Wrap the finished dough in cling film and let it rest for about 30 minutes.
Pastry yellow and green:
- Place the flour and turmeric on the work surface and mix thoroughly. Make a well in the middle again, add eggs, salt and oil and proceed as with the red dough. But now only until the dough is still slightly crumbly. Then cut this portion in half. Knead one half (only with turmeric) with your hands to form a smooth dough. With him, however, you can only wet your hands briefly once, otherwise he will start to stick. Add the spinach powder to the other half and finish kneading the dough. Again, it would be necessary to wet the hands 2-3 times. As an alternative to spinach powder, you can also briefly blanch baby spinach until it has collapsed, express it extremely well and puree it very finely. Here you have to see how soft it makes the dough and you may have to add a little flour. Please test the amount of spinach yourself because of the color. Wrap both types in foil and leave to rest for 30 minutes.
- While peeling the onion, dice it very finely. Cut the Parma ham (are usually wafer-thin slices) into small pieces. Fry both briefly in olive oil until the onions are translucent and then let cool down a little. Grate the Parmesan in a bowl and mix with the ricotta. Stir in the ham and onions and season everything well with salt and pepper. Ravioli fillings can be seasoned a little bit strongly so that you can still taste them afterwards. Hold ready.
- Peel the onion, dice it and sweat it in the butter until translucent. Deglaze with the cream, bring to the boil, add the slightly thawed peas and simmer for about 2 minutes over medium heat. Meanwhile, grate the Parmesan. When the peas are soft (goes very quickly with frozen ones), take the pan off the heat and puree everything with the hand blender. Then add the Parmesan and mix everything up again. The cream can then cool down until it is ready to use, then it is simply reheated shortly before serving. But that's how it is ready and you can then concentrate fully on making the ravioli.
Making the 3 types of ravioli:
- Now the real work begins, everything else so far has been "peanuts" .....;.))) The procedure is the same for all 3 types. You start with a color and divide it into 2 portions, dust the machine and dough with the semola and pull them through one after the other in the machine (starting at level 0) 3 - 4 times. Fold 1 x after each pulling through and flour again a little. From level 1 - 5 then 1 x each and lay out the long, approx. 10 cm wide strips smoothly. Without the machine, roll out the 2 dough portions with the rolling stick 1 - 1.5 mm thin and in elongated, 10 cm wide strips.
- Then mark the portions with the egg cutter, put a lightly heaped teaspoon of the filling on each one and lightly brush the dough around with water. Now the 2nd strip - starting from one side, is gradually placed over the small piles in such a way that the dough is placed in the spaces in between and is already lightly pressed. Then it has to be pressed down gradually around the fillings so that there are as few air pockets as possible. If it is now well pressed around the fillings, the individual ravioli (no matter what shape it is) can be cut out so that the filling is in the middle and has enough edge all around. Finally, fix the edge of all of them with a fork so that they cannot rise while cooking.
- If now - as with me - only 2 of each kind per person are to be cooked, this can be done in one pot. To do this, bring plenty of well-salted water to the boil in a very large saucepan and add 4 red, green and yellow each. Then let the water boil again briefly, reduce the heat significantly and let it simmer gently for about 2 - 3 minutes. When they swim to the surface, turn off the heat and let them steep for another 1 minute.
- If all 30 ravioli are to be cooked at the same time, a separate pot is recommended for each type.
- While the ravioli are cooking, heat the cream (do not boil, otherwise the cheese will curdle), puree it again briefly with the hand blender and serve. I wish everyone an "Easter" buon appetito ...............