for 4 people

Pasta dough

300 g	white flour
½ tsp	salt
1	egg
1 dl	beetroot juice

Filling

250 g	ricotta
1	egg yolk
130 g	grated Gruyère
1 tbsp	grated horseradish in a jar
a little	pepper

To shape

a little	white flour
1	egg white, beaten

Ravioli

	salted water, boiling
80 g	butter, cut into pieces
1	red-skinned apple, quartered, cored, thinly sliced
4 sprig	thyme
¼ tsp	salt
a little	pepper

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.

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