Filled Pasta with Beetroot, Walnuts and Ricotta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 175 g flour
- 75 g durum wheat semolina
- 1 egg (s)
- some cold water
- 200 g beetroot, fresh
- 1 small onion (s)
- 1 clove garlic
- 150 g ricotta
- 50 g mountain cheese
- some butter
- 8 half walnuts
- salt and pepper
- 1 pinch (s) nutmeg
- possibly durum wheat semolina
- 0.5 ½ lemon (s), untreated, zest it
- Salt water
- some flour for the work surface
Print Recipe
Pin Recipe Instructions
- For the pasta dough, mix the flour, durum wheat semolina and a pinch of salt. Add an egg and, slowly adding cold water, work it into a smooth dough. Be careful - not too much water - the dough should not get too wet! Then shape a ball and let it rest in foil for at least an hour at room temperature.
- In the meantime, prepare the filling. To do this, peel the raw beetroot and grate it with a fine grater - it is best to wear gloves. Chop the onion and garlic as small as possible. Pre-cook everything with a little butter in a pan for about 5 minutes. If necessary, pour a small amount of water. Then take it off the stove and let it cool down a bit.
- Meanwhile, grate the cheese and chop the walnuts into small pieces. Add the ricotta to the beetroot and stir in. Then add cheese and nuts, season with salt, pepper, the zest of half a lemon and nutmeg and let the mixture cool down. If the mixture is still too moist, it can be tied with a small amount of semolina if necessary.
- Divide the prepared dough into four parts. Knead the first quarter again and roll it out with the pasta machine (in stages) to a thickness of approx. 4 - 5 (machine stage).
- The result is an even, not too narrow strip of dough. Of course, the dough can also be rolled out with a rolling pin if there is no pasta machine.
- Use a teaspoon to place small heaps on the lower half of the dough sheet, fold over the upper half and press firmly. If the inside of the dough sheet is not too floured, it will hold up very well without an egg.
- Divide the individual pasta with a rolling pin or knife or cut out with a glass. Store temporarily on a floured board and do the same with the remaining pieces of dough.
- Then cook the pasta in a large saucepan in salted water. The pasta is ready in about 3 - 4 minutes. The filled noodles taste wonderful with a browned butter flavored with thyme.
Also Like
The perfect beetroot pasta with walnuts recipe with a picture and simple step-by-step instructions. More...
Filled Pasta – Ricotta with Gorgonzola and Roasted Walnuts and Browned Butter
The perfect filled pasta – ricotta with gorgonzola and roasted walnuts and browned butter recipe with a picture and simple step-by-step instructions. More...
Mussel Pasta with Ricotta and Spinach Filling
The perfect mussel pasta with ricotta and spinach filling recipe with a picture and simple step-by-step instructions. More...
The perfect ricotta walnut pesto recipe with a picture and simple step-by-step instructions. More...
The perfect ravioli with ricotta filling recipe with a picture and simple step-by-step instructions. More...
The perfect beetroot pasta recipe with a picture and simple step-by-step instructions. More...
The perfect beetroot with pasta recipe with a picture and simple step-by-step instructions. More...
The perfect beetroot juice with walnuts recipe with a picture and simple step-by-step instructions. More...
Beetroot Carpaccio with Walnuts
The perfect beetroot carpaccio with walnuts recipe with a picture and simple step-by-step instructions. More...
Pasta with Ricotta and Broccoli
The perfect pasta with ricotta and broccoli recipe with a picture and simple step-by-step instructions. More...
The perfect pasta with ricotta and peas recipe with a picture and simple step-by-step instructions. More...
The perfect pasta with ricotta sauce recipe with a picture and simple step-by-step instructions. More...
Filled Pasta with Spinach and Ricotta in Parmesan Cream Sauce
The perfect filled pasta with spinach and ricotta in parmesan cream sauce recipe with a picture and simple step-by-step instructions. More...
Chicken Legs with Ricotta Filling
The perfect chicken legs with ricotta filling recipe with a picture and simple step-by-step instructions. More...
Chicken with Spinach and Ricotta Filling
The perfect chicken with spinach and ricotta filling recipe with a picture and simple step-by-step instructions. More...
Cinnamon Apricots with Ricotta Filling
The perfect cinnamon apricots with ricotta filling recipe with a picture and simple step-by-step instructions. More...
Cannelloni Filled with Carrots and Ricotta
The perfect cannelloni filled with carrots and ricotta recipe with a picture and simple step-by-step instructions. More...
Cannelloni with Chicken and Ricotta Filling
The perfect cannelloni with chicken and ricotta filling recipe with a picture and simple step-by-step instructions. More...
Cannelloni with Ricotta and Spinach Filling
The perfect cannelloni with ricotta and spinach filling recipe with a picture and simple step-by-step instructions. More...
Lasagna with Ricotta and Spinach Filling
The perfect lasagna with ricotta and spinach filling recipe with a picture and simple step-by-step instructions. More...
Comments for "Filled Pasta with Beetroot, Walnuts and Ricotta"
 |
 |
 |
 |
Best Food Ideas
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|