Ravioli hearts with artichokes and vanilla

Ravioli hearts with artichokes and vanilla

Total: 1 hr 30 min. | Active: 1 hr
vegetarian

Ingredients

for 4 person

Beetroot pasta dough
150 g flour for making dumplings
60 g white flour
¼ tsp salt
1 dl beetroot juice
fresh egg yolk
1 tbsp olive oil
Filling
1 glass artichoke hearts in oil (approx. 290 g), drained
75 g cream cheese
vanilla pod, cut open lengthwise, seeds scraped out
2 pinch nutmeg
  salt and pepper to taste
To shape
egg white
  salted water, boiling
Vanilla sage butter
50 g butter
4 sprig sage, leaves torn off
a little  pepper

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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