Beetroot Ravioli with Walnut Butter
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g durum wheat semolina
- 100 g flour (spaetzle flour)
- 100 ml cold water
- 1 onion (s)
- 5 tablespoon butter
- 2 beetroot, cooked
- 1 egg (s)
- 50 g double cream cheese
- some salt and pepper
- some thyme, dried
- 100 g walnuts, chopped
- Salt water
Print Recipe
Pin Recipe Instructions
- Knead the durum wheat semolina, spaetzle flour and water for the pasta dough together and chill for 1 hour.
- In the meantime, finely dice the onion and sweat in 1 tablespoon butter until translucent.
- Roughly grate the beetroot for the filling (tip: use disposable gloves, beetroot stains strongly!). Separate the egg. Mix together the onion, beetroot, egg yolk and cream cheese. Season to taste with salt and pepper.
- Roll out the pasta dough thinly and cut out circles with a round cutter. Whisk the egg white and use it to brush the inner edges of the dough circles. Cover the circles with the filling and form the ravioli. Press the edges into place with a fork.
- Cook half of the ravioli in boiling salted water for about 5 minutes and remove with a sieve. Then cook the second half.
- Melt 4 tablespoons butter in the pan and roast the chopped walnuts and some thyme in it. Swirl the ravioli in it and fry briefly. Serve the ravioli sprinkled with the walnut butter and possibly a little salt.
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