Ravioli hearts with artichokes and vanilla

Ravioli hearts with artichokes and vanilla

Total: 1 hr 30 Min. | Active: 1 hr
vegetarian
Nutritional value / person: 418 kcal
, Fat: 23 g
, Carbohydrate: 40 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beetroot pasta dough

150 g flour for making dumplings
60 g white flour
¼ tsp salt
1 dl beetroot juice
1 fresh egg yolk
1 tbsp olive oil

Filling

1 glass artichoke hearts in oil (approx. 290 g), drained
75 g cream cheese
1 vanilla pod, cut open lengthwise, seeds scraped out
2 pinches nutmeg
salt and pepper to taste

To shape

1 egg white
salted water, boiling

Vanilla sage butter

50 g butter
4 sprigs sage, leaves torn off
a little pepper
Purchase ingredients now

How it's done

Beetroot pasta dough

Mix the flour and salt in a bowl. Add the beetroot juice, egg yolk and oil, mix, knead for approx. 15 mins. to form a soft, smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.

Filling

Puree half of the artichokes with the cream cheese and vanilla seeds, season. Set aside the remaining artichokes and vanilla pod.

To shape

Divide the dough in half, roll out each piece on a well-floured surface, until it becomes translucent. Keep separating the dough from the work surface. Using a heart-shaped cutter, cut out 40 hearts. Place a nut-sized portion of filling in the centre of 20 of the hearts, brush the edges with egg white. Place the remaining hearts neatly on top, press the edges down firmly, pressing out any trapped air. Cook the ravioli in just-boiling salted water for approx. 5 mins., drain.

Vanilla sage butter

Heat half of the butter in a frying pan. Fry the sage for approx. 1 min. until crispy, add the reserved artichokes, vanilla pod and the rest the of the butter and fry until the butter smells nutty. Add the ravioli, mix, season.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!