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Rose-Shaped Beet Ravioli with Green Pea Tarragon Cream
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Rose-Shaped Beet Ravioli with Green Pea Tarragon Cream

1 h 50 minPara 4Nutri-Score C€€€
de @joyfulhomecooking8 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • red beets (roasted, peeled and puréed)Frutas y verduras2 piezas
  • extra-virgin olive oil (for the dough)Despensa10 ml
  • ‘00’ flourCereales250 g
  • semolina flourCereales50 g
  • eggs (beaten)Lácteos100 g
  • beet purée (reserved from roasted beets)Frutas y verduras70 g
  • ricottaLácteos160 g
  • walnuts (finely chopped)Frutos secos y semillas100 g
  • Parmigiano Reggiano (grated)Lácteos50 g
  • olive oil (for the filling)Despensa15 ml
  • nutmeg (a pinch, grated)Especias1 g
  • black pepper (a pinch)Especias1 g
  • salt (a pinch, plus for the pasta water)Especias3 g
  • olive oil (for the sauce)Despensa30 ml
  • garlic (finely sliced)Frutas y verduras1 pieza
  • shallot (finely sliced)Frutas y verduras1 pieza
  • baby green peas (defrosted)Frutas y verduras300 g
  • heavy creamLácteos240 ml
  • chicken stockDespensa240 ml
  • tarragon (chopped)Frutas y verduras4 g
  • butter (for tossing the pasta)Lácteos30 g
  • coriander shoots (for garnish)Frutas y verduras10 g

por ración

Nutrición

669kcal

Carbohidratos
66 g
Proteínas
20 g
Grasas
36 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bol
  • Rodillo
  • Manga pastelera
  • Batidora de vaso
  • Tamiz
  • Cazo
  • Sartén
  • Olla

paso a paso

Preparación

  1. Roast the beets

    • Preheat the oven to 200 °C.
    • Coat the beets in olive oil and roast until very tender.
    • Peel and chop the beets, then purée them, reserving the purée for the dough.
    Paso 1

  2. Make the ricotta filling

    • In a bowl, mix the walnuts, ricotta and grated Parmigiano Reggiano well.
    • Add the nutmeg, olive oil, salt and pepper and stir to combine.
    Paso 2

  3. Make the beet pasta dough

    • Mix the ‘00’ flour and semolina flour with the beet purée, eggs and olive oil using the well method.
    • Knead until smooth, then let the dough rest.
    • Roll out the dough thinly and cut circles.
    Paso 3

  4. Shape the pasta roses

    • Arrange the circles in a row, overlapping slightly.
    • Pipe the ricotta filling along the row, fold into crescent strips and roll into roses.
    Paso 4

  5. Make the green pea tarragon sauce

    • Pan-fry the shallot and garlic in olive oil until soft and fragrant.
    • Blend them with the peas, tarragon and chicken stock until smooth.
    • Pass the mixture through a sieve into a saucepan, add the cream, salt and pepper and bring to a gentle simmer.
    Paso 5

  6. Cook the pasta roses

    • Boil the pasta roses in well-salted water.
    • Meanwhile, melt the butter in a pan.
    • Transfer the cooked pasta to the butter, toss to coat and cook for another minute.
    Paso 6

  7. Assemble and serve

    • Pour some sauce at the bottom of each plate.
    • Top with the pasta roses, coriander shoots and grated Parmigiano Reggiano.
    Paso 7
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