Beetroot ravioli
There is nothing more satisfying than making your own pasta. The bright pink showing through the thin ravioli adds drama to the dish. Make the pasta while the beetroots are in the oven and allow to rest for at least 30 minutes in the fridge. This will serve 4 as a main course or 6 as a starter.Best to make the filling the day before or at least with enough time to baked the beetroot and totally cool the filling before assembling the ravioli.
- Servings: 4
Source: The Secret Supper Society
Ingredients
- beetroot
- ricotta
- salt
- parmesan
- lemon
- 00 flour
- large egg yolks
- large eggs
- olive oil
- plenty of semolina for dusting and rolling
- butter
- extra virgin olive oil