Ingredients
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
Pasta dough
Filling
To shape
Ravioli
How it's done
Pasta dough
Mix the flour and salt in a bowl. Place the egg and beetroot juice in a measuring cup, puree (yields approx. 150 ml, add more beetroot juice if necessary). Pour the liquid into the flour, mix, knead for approx. 10 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Filling
Combine the ricotta with all the other ingredients up to and including the pepper.
To shape
Divide the dough into four parts. On a lightly floured surface, roll out each quarter to a very thin strip of approx. 12 × 40 cm. Keep separating the dough from the work surface. Divide the filling into four portions. Divide one portion into 7 walnut-sized mounds and place on the bottom half of the pasta strip at equal intervals. Brush the other half of the pasta strip (and the gaps) with a little egg white and fold it over the filling. Press the edges down firmly, pressing out any trapped air, cut into ravioli squares, press the edges down firmly with a fork. Shape more ravioli using the remainder of the pasta strips and filling.
Ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Heat just 1 tbsp of butter in a wide pan. Add the apples, sauté for approx. 3 mins. Add the remaining butter and the thyme, heat until the butter foams and smells slightly nutty, season. Add the ravioli, heat gently, serve.
| Note: | The pasta dough will be a little crumbly to begin with; however, the long kneading process will make it soft and smooth. The dough can also be prepared using a food processor. |
|---|---|
| Tip: | Ideally, roll out the pasta dough using a pasta machine to ensure the dough is thin and even. |
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