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

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

Filling

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

To shape

1 egg white
salted water, boiling

Vanilla sage butter

50g butter
4sprigs sage, leaves torn off
a little pepper
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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.

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