Ingredients
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70g type 1 flouringredient for fresh pasta
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30g durum wheat semolinaingredient for fresh pasta
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50g beetroot extractingredient for fresh pasta
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1 pinch of saltingredient for fresh pasta
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50g natural tofuingredient for filling
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50g appleingredient for filling
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30g walnut kernelsingredient for filling
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fine saltto taste - ingredient for filling
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extra virgin olive oilas required - ingredient for filling
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50g appleingredient for sauce
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60g celeriacingredient for sauce
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fine saltto taste - ingredient for filling
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extra virgin olive oilas required - ingredient for filling
Directions
The secret of this beautiful, delicately-flavoured ravioli dish is in the handmade fresh pasta, with the special added touch of beetroot extract, and its delicious filling.
Ingredients
| 70g type 1 flour | |
| 30g durum wheat semolina | |
| 50g beetroot extract | |
| 1 pinch of salt | |
| 50g natural tofu | |
| 50g apple | |
| 30g walnut kernels | |
| fine salt | |
| extra virgin olive oil | |
| 50g apple | |
| 60g celeriac | |
| fine salt | |
| extra virgin olive oil |
Steps
|
1
|
Prepare the red beetroot extract, using a fine-mesh sieve to obtain a very soft, clear juice. |
|
2
|
Prepare the dough using the flours, salt and beetroot extract, which will provide the moisture and the colour. I used a food processor with the plastic blade for mixing the dough, producing a perfect fresh pasta dough in a few moments. Wrap the dough in clingfilm and leave it in the fridge for 30 minutes. |
|
3
|
Prepare the stuffing in the food processor from the walnuts, tofu and apple, using the normal blade. |
|
4
|
Prepare the sauce by stewing the chopped apple and celeriac in a pan with a little water and salt. Cook for 5 minutes on a high heat. Then liquidize them with a stick blender, adding a little oil and water. |
|
5
|
Stretch the pasta with a pasta maker, to the desired thickness: I pull it out to a 6, fairly thin. |
|
6
|
Brush a layer of sauce onto each plate and serve 3 ravioli per portion. |
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