RAVIOLI DI BARBABIETOLA E PATATE AL GORGONZOLA
Beetroot ravioli served with gorgonzola sauce
For this recipe you will need:
A wooden board
A rolling pin
A pasta cutter
This recipe serves 3 or 4
You will need:
For the Pasta:
200g (or about 250g) 00 flour (plain flour)
2 eggs (1 egg and 1 yolk )
70g Beetroot (precooked or already boiled)
For the stuffing:
250g potatoes (boiled)
50g grated parmigiano
1-2 garlic cloves
Extra virgin olive oil
salt and pepper
For the sauce:
Preparing the dough:
Make a large well on the board with the flour.
Blend the pre cooked beetroot with the 1 eggs and 1 yolk in a mixer, or use an immersion blender.
If you don’t have a mixer, dice the beetroot very small on a different board ( it will release a lot of color) and then mix it to the egg in the well.
Pour the beetroot and the eggs in the middle of the well.
Now mix it with the flour with a fork, use your hands just when the mixture is not too sticky.
Work the dough until it is smooth.
Place it in a plastic bag and let it rest at least 15 minutes.
This way the gluten will settle and it will be easier to roll it.
The pasta dough will release some humidity and become more sticky, while it is resting.
Preparing the stuffing for the Ravioli:
Mash the boiled potatoes, meanwhile peel the garlic and soften it in a pan with some olive oil.
Blend about 150g of beetroot using an immersion blender.
It does not have to contain lumps.
In the pan where the garlic is cooking, add the mashed potatoes and season it with some salt and pepper.
Take it off the flame and mix the mashed potatoes to the beetroot purè obtained.
Now add the parmigiano and mix well.
Rolling the dough:
In the middle of the board flat out the pasta ball.
Turn the pasta around while you are rolling it, to keep even thickness.
It has to be quite thin , about 2 mm, since it is a stuffed pasta.
If the dough has rested enough in a plastic bag, rolling it will be easier.
When the dough is very thin, place a teaspoon of stuffing about 4 cm of distance between each amount, on just half of the dough.
Now turn the rest of the sfoglia on top of the stuffing.
With your fingers, press well, to seal each Ravioli and to take air out of them,
Now use a pasta cutter (5 cm diameter) or the base of a glass to cut the ravioli.
Preparing the sauce:
In a pan melt a nob of butter and the gorgonzola.
Dilute the sauce with some water if the Gorgonzola is quite solid.
Cover the pan to help the sauce to melt easier.
Boil the pasta in boiling salted water for about 5 minutes.
Drain it and toss the pasta with the sauce.
Serve with parmigiano!