Foodistini Rezept Ravioli gefüllt mit Roter Beete, Feta, Walnuss
Savoury Recipe

Beet Root – Feta – Walnut – Ravioli

To finish of my Pasta-Theme-Days I’ve got a third recipe for you. Now as it should no longer be a problem for you to make your own pasta dough and fill pasta, we will be doing something easier now: Ravioli.

Personally, I always confuse ravioli and tortellini, but in the end it doesn’t matter as long as the filling is delicious. Here it consists of beet root, walnut and feta – a very summery taste. These are not your average mediterranean noodles, but instead these ravioli are refreshingly different. I can also imagine they would taste amazing cold on a stick with a basil leave. I think I should try that on a spring picnic at the river Main.
 


Recipe – Beet Root – Feta – Walnut -Ravioli

 
Amount: 30 pieces; time: 60 minutes preparation, 3 minutes cooking time
 

Ingredients:

  • Pasta dough – how to
  • 250 g beet root (cooked and peeled)
  • 50 g feta cheese
  • 50 g walnuts
  • 1 tsp salt
  • 1 tbsp olive oil
  • 10 g parmesan

 

Recipe – Beetroot-Feta-Walnut-Raviloi

 

Prepare a pasta dough (How to).

For the filling add 250 g beet root (cooked and peeled), 50 g feta cheese, 50 g walnuts and 1 tbsp salt in a mixer. Pulse shortly. The mixture should still be coarse, with pieces about the size of 2 mm.

Roll out the pasta dough to a thin sheet (how to do that can be found here).

Now punch a lot of circles from the dough. On half of the circles put about 1 tsp of filling and then add the unfilled circles on top. Seal the arges tightly. A visual guide can be found here.

Keep 1 tbsp of filling for your sauce.

Bring a pot with salt water to a boil.

Once the water is boiling add the ravioli. They are done when they are floating at the surface after about 3 minutes. If you are unsure just try one.

Meanwhile heat 1 tbsp of olive oil with your 1 tbsp of reserved filling in a pan.

When the ravioli are done, put them directly in the sauce pan with a ladle and turn once. Through that they will receive a pretty pink ombre effect.

Serve the ravioli with grated parmesan.

 

If you don’t want to cook all pasta at once, place them on a tray in the freezer. After a day they are frozen solid and can be stored in a plastic bag in the freezer. Just add them to boiling water straight from the freezer. They only take about 2 minutes longer then (5 minutes total).

Please do not store the ravioli in the fridge or outside the fridge. The wet filling will soak through the bottom and it will tear when you try to lift them from your tray. That is why I always freeze mine.

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