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Ingredients for 4 servings
350 g beetroot
2 cloves of fresh garlic
1 tablespoon olive oil
1 sprig of rosemary
100 g Ricotta
100 g grated young Pecorino
1 egg yolk
1 dash of lemon juice
Salt, pepper
For the dough:
300 g flour
1 tablespoon salt
2 eggs + 1 egg yolk
2 tablespoons olive oil
For the sauce:
150 g butter
8 lemon fillets
2 sprigs freshly chopped rosemary
Preparation
Preparation time: 60 min
Rest period: 30 min
Cooking time: 20 min
Peel the beetroot and cut it into very small cubes. Dice and peel the garlic as well. In a skillet, heat olive oil and brown the garlic in it gently. Add the diced vegetables and 3 tablespoons of water and cook for about 12 minutes. Allow to cool slightly. Chop the rosemary. Season the beetroot with rosemary, Ricotta, 50 g Pecorino, egg yolk, lemon juice, salt and pepper. Set the rest of the egg whites aside.
For the pastry, knead flour, salt, eggs and oil to form a solid, smooth dough. Depending on the size of the eggs, the flour quantity may vary somewhat. Wrap the dough in foil and allow to set at least 30 minutes. Roll out the pasta thinly – with the pasta machine at level 6. Cut out 8 cm circles with the cookie cutter. Apply 1 teaspoon of the filling on top of each circle. Thinly brush the dough edges with egg white, fold together and tightly seal with a fork. Place on a baking tray with a floured kitchen towel.
Bring a large pot of salted water to a boil. Gently slide the ravioli into the boiling water. Reduce the temperature slightly and boil the ravioli for about 6 minutes until al dente. Melt the butter in a small pot at low temperature. Add the filleted lemon wedges.
Serve the ravioli with lemon butter, Pecorino and chopped rosemary.
