Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
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
  • 150 flour for making dumplings
  • 0.25 salt
  • 1 beetroot juice
  • 1
  • 1 olive oil
  • 60 white flour
Filling
  • 1
  • 2 nutmeg
  • 75 cream cheese
  • 1
  • salt and pepper to taste
To shape
  • salted water
  • 1 egg whites
Vanilla sage butter
  • 50 butter
  • 4 sage
  • pepper
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.
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.