Beetroot Ravioli with Radicchio Filling

Summary

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

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Instructions

1. Make a pasta dough from flour, eggs, beetroot, oil and salt.
2. Roll out thinly with a rolling pin or pasta machine. Cut out circles (diameter approx. 5 cm).
3. Mix the ingredients for the filling (quark, potato, radicchio, egg yolk, salt and pepper) and pour onto the dough circles.
4. Brush the ends a little with water and then seal everything like a crescent moon.
5. Cook in salted water for 3-4 minutes.
6. Melt the butter, add some radicchio strips and hazelnuts (possibly also roasted).
7. Pour over the dumplings and sprinkle with parmesan cheese.