Beet ravioli with ricotta and mint filling

This dish is all about subtlety... Tiny ravioli, a bit pretentious, but at the same time playfully subtle in color, cloud-fluffy filling with mint freshness catching up with summer. And for complete joy to happen - the emerald basil pesto puts everything into a delicate whole. True, you often have to eat the dish cold, because it is impossible to stop after taking pictures

For the dish you will need:
• 2 cups of flour
• 2 eggs
• 6 spoons of boiled beetroot puree
• salt

For the filling:
• A jar of ricotta cheese
• 1/4 cup grated parmesan
• handfuls of fresh mint
• pepper, salt
• a teaspoon of lemon peel

For serving:
• Basil pesto

Mix all the filling ingredients and place in the fridge to set. Mix the flour with salt and egg, then add the beetroot puree and knead until an elastic dough that does not stick to your hands. Put it in a bag and put it in the fridge for at least 30 minutes. After removing the dough and filling from the refrigerator, roll out the dough thinly, add a spoonful of the filling and shape the dumplings into your favorite shape. Cook in salted water for 5 minutes. Serve with basil pesto.

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