This ravioli makes for a colorful plate.
Ingredients
For 4 people
Preparation time:1 hour, waiting time:1 hour
Preparation
Sieve the flour with a pinch of salt into a mountain on the work surface and make a well in the middle. Beat the eggs. Pour the egg with the beet juice and powder into the well. Mix in more and more flour from the center with your fingers or a fork. Knead well until you have a smooth and supple dough:add some cold water or extra flour if necessary. Shape it into a ball and let the dough, wrapped in cling film, rest for an hour in the fridge.
Mash the gorgonzola in a bowl with a fork. Mix with the drained ricotta, an egg yolk and the fresh breadcrumbs to a smooth filling. Season with freshly ground pepper and salt. Divide the pasta dough into portions and roll them out on a floured work surface or with the aid of a pasta machine into long pieces of 2 millimeters thickness. Always place a piece of cloth on the work surface. Use a teaspoon each time to scoop mounds of filling, the size of a hazelnut, in a row with some space in between. Beat the other egg yolk in a bowl with a spoonful of water. Brush the dough around the filling with the yolk. Place a second long piece of dough on top and press firmly around the filling. Cut out square ravioli with a rolling pin, or use a ravioli cutter. Continue until all ingredients are used up. Dust some flour over the ravioli and let it rest for a while.
In a large pot, bring water to a boil, add salt and turn the heat down slightly. Cook the ravioli for 4-5 minutes and drain. Meanwhile, coarsely chop the walnuts. Melt the butter in a large skillet. Carefully toss with the drained ravioli and walnuts. Season with salt and pepper. Serve in preheated deep plates, sprinkled with parsley.
Recipe and image BeeldigBeeld/Stockfood
