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Ravioli hearts with artichokes and vanilla
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 418
  • Fat about 23g
  • Carbohydrates about 40g
  • Protein about 10g
This is needed
This is needed for 4 people
Beetroot pasta dough
  • 60 g white flour
  • 150 g flour for making dumplings
  • 0.25 tsp salt
  • 1 dl beetroot juice
  • 1 fresh egg yolk
  • 1 tbsp olive oil
  • 75 g cream cheese
  • 1 glass artichoke hearts in oil (approx. 290 g), drained
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 2 pinches nutmeg
  • salt and pepper to taste
To shape
  • 1 egg white
  • salted water, boiling
Vanilla sage butter
  • 50 g butter
  • 4 sprigs sage, leaves torn off
  • a little pepper
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And that's how it's done
And that's 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.
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.