Pink Ravioli/ Fresh pink beetroot pasta

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Pink Ravioli/ Fresh pink beetroot pasta

Name: Pink Ravioli/ Fresh pink beetroot pasta
Prep time: 2 h
Total time: 2 h
Yield: 3 Servings
Ingredients: 150 g Flour 00; 50 g Flour 0; 1 unit(s) Pinch of salt; 2 unit(s) Whole eggs; 1 unit(s) Beetroot

🇧🇷Brazil

•

View in original language

(Português)

2 hour(s)

3 servings

Aprilia

@aprilia

Ingredients
Recipe

Flour 00150 g
Flour 050 g
Pinch of salt1 unit(s)
Whole eggs2 unit(s)
Beetroot1 unit(s)

Cut the beets into pieces and place in a pan with cold water.
Wait for the water to boil and let the beets cook for 20 minutes.
Remove the beetroot and leave the liquid in the pan, reducing the heat to low. In about ten minutes, the liquid will have reduced to a syrupy appearance.
Mix the flours, salt, eggs. The mixture will be very dry. Knead a little. Take 1 tablespoon of the colored beet syrup and add it to the dough. Knead for 10 minutes
Roll out the dough and use for any preparation. I used a stuffing for ravioli of ricotta, spinach, provola affumicata, parmesan, nutmeg, red onion and a clove of garlic.

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Pink Ravioli/ Fresh pink beetroot pasta

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