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Beetroot raviolo with goats' cheese
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 541
  • Fat about 31g
  • Carbohydrates about 48g
  • Protein about 16g
This is needed
This is needed for 4 people
Filling
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 50 g walnut kernels, roughly chopped
  • 230 g boiled beets, coarsely grated
  • 1 fresh eggs
  • 0.5 tsp salt
To assemble
  • 2 rolls of pasta dough
  • 1 eggs, beaten
  • 5 dl beetroot juice
  • 3 dl salted water
  • a little leaf spinach
  • 150 g soft goats' cheese
  • 2 figs, cut into slices
  • 3 tbsp olive oil
  • 0.25 tsp chilli powder
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And that's how it's done
And that's how it's done
Filling
Heat the oil in a pan, sauté the onion and garlic for approx. 3 mins., mix in the walnuts and beetroot, allow to cool a little. Stir in the egg, season with salt. Preheat the oven to 60°C, warm the platter and plates.
To assemble
Divide the filling into four portions, place in the middle of the strips of pasta dough at equal intervals. Brush the second roll of pasta dough with a little egg, place over the filling, press the edges down firmly, pressing out any trapped air. Using a pastry wheel, cut the ravioli into pieces of equal size.
Bring the beetroot juice and salted water to the boil in a pan, reduce the heat. Cook the ravioli in batches in just-boiling beetroot water for approx. 5 mins. Remove with a slotted spoon, drain and keep warm.
Serve the spinach and ravioli on warmed plates, sprinkle the remaining ingredients over the top.