Beetroot Ravioli with Radicchio Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour, (wheat flour)
- 200 g beetroot, cooked and strained
- 2 egg (s)
- 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, rouhly chopped
- Parmesan
Print Recipe
Pin Recipe Instructions
- Make a pasta dough from flour, eggs, beetroot, oil and salt.
- Roll out thinly with a rolling pin or pasta machine. Cut out circles (diameter approx. 5 cm).
- Mix the ingredients for the filling (quark, potato, radicchio, egg yolk, salt and pepper) and pour onto the dough circles.
- Brush the ends a little with water and then seal everything like a crescent moon.
- Cook in salted water for 3-4 minutes.
- Melt the butter, add some radicchio strips and hazelnuts (possibly also roasted).
- Pour over the dumplings and sprinkle with parmesan cheese.
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