The recipe that I have prepared for you today, for homemade beetroot ravioli, but also the serving that I suggest, is so good that I really want you to try it! I’m sure you will love it, like I did.
During our #stayhome period most of us have more free time, so the decision to make homemade pasta is easier. Believe me, the enjoyment afterwards is worth the little extra time you will spend. 🙂
The dough recipe is very simple. And of course you can use it to make other kinds of pasta, not just ravioli. Homemade ravioli are more time consuming because they are stuffed, while tagliatelle, etc. are definitely quicker. But if you try these ravioli, you won’t regret it!
Actually, the reason I thought I’d try this recipe is the Poriazi Family yellow wheat flour from Lemnos. Ideal for bread, pies, homemade pasta and pizza, it does not contain preservatives and improvers (very important for me) and is produced from the local variety of durum wheat “Lemnos”.
As for the filling, it is very simple, but really delicious. It contains spinach, egg, garlic and a fresh Greek spreadable cheese with black truffle that I usually buy from the supermarket. It is called “stamnotyri”. The combination is wonderful. If for some reason this cheese is not available in your part of the world, you can add mizithra or xinomyzithra, katiki, tsalafouti (greek cheeses), or, a fresh goat cheese like Chavroux, or a mix of ricotta and parmesan.
The way of serving the homemade beetroot ravioli that I suggest is just as simple: pour a little melted butter over them, and sprinkle with finely chopped chives, red grapefruit zest and a bit of grated cheese of your choice. After all, ravioli do not want much more.
So, I’m waiting for you to try them and send me your photos! 😉
Homemade Beet Ravioli
Homemade beet ravioli, filled with spinach and stamnotyri with black truffle, served with chives and red grapefruit zest
- • 350gr. Poriazi Family yellow wheat flour from Lemnos
- • 200gr. cooked beets, pureed (I used the steamed store-bought ones)
- • 2 eggs
- • 1/2 tablespoon olive oil
- • ¼ teaspoon salt
- • 1 tablespoon olive oil
- • 300gr. spinach
- • 250gr. stamnotyri with black truffle *
- • 1 large clove of garlic, grated
- • 1 egg yolk
- • salt, pepper
- ***serving suggestion:
- • about 2 teaspoons of melted butter for each dish
- • chives, finely chopped
- • grapefruit zest
- • grated cheese
Put flour, salt and eggs in the mixer bowl with the K component at low speed until almost mixed. Add the mashed beets and olive oil and mix until a ball is formed. If the dough is wet, add more flour, if it is dry, add more beetroot.
Put the dough attachment and knead for a few minutes until you have elastic dough that does not stick. Form it into a ball and wrap it with a cling film. Put it in the fridge for about 30 minutes.
If you do not have a mixer, mix the beets with the olive oil, eggs and salt in a large bowl and add the flour gradually until you have an elastic dough that does not stick. Form it into a ball and wrap it with cling film. Put it in the fridge for about 30 minutes.
Meanwhile, prepare the filling. Sauté the spinach and garlic in olive oil, over medium to high heat, until softened. Let it cool. Then mix it with the rest of the ingredients in a bowl.
Roll out the dough and cut it into 4 equal pieces. Roll it on a floured surface, with a pasta machine for pasta or with a rolling pin, as thin as possible, so that you can see your hand through it. Flour the dough, as well as the machine.
If using the pasta machine, start from 1 and roll one piece of dough 2-3 times. Continue with 2, in the same way and then with 3 and so on. Leave the rolled dough on a floured surface.
Put 1 teaspoon of the filling on the rolled dough strip at a distance of a few centimeters from each other. Cover with another piece of rolled dough strip, seal the dough around the filling with your fingers, removing the air.
Cut the homemade ravioli with a ravioli cutter (round or square), or if you do not have one with a cookie cutter, making lines on the edge with the teeth of a fork.
Place the prepared ravioli in a pan which lined with non-stick paper and floured.
Cook the ravioli by carefully adding them in boiling salted water, for 2-3 minutes. When they float to the surface they are ready. Take them out of the pot with a slotted spoon.
Serve immediately, pouring in some melted butter, and sprinkle with chopped chives, red grapefruit zest and a grated cheese.
8.9g Saturated fat
9.8 g Unsaturated fat
* If for some reason this cheese is not available for you, you can add mizithra or xinomizithra, katiki, tsalafouti (greek cheeses), or, a fresh goat cheese like Chavroux, or a mix of ricotta and parmesan.
If you want more pasta recipes, click here.