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Rose-Shaped Beet Ravioli with Green Pea Tarragon Cream
Hoofdgerecht

Rose-Shaped Beet Ravioli with Green Pea Tarragon Cream

1 u 50 minVoor 4Nutri-Score C€€€
van @joyfulhomecooking8 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • red beets (roasted, peeled and puréed)Groente en fruit2 stukken
  • extra-virgin olive oil (for the dough)Voorraadkast10 ml
  • ‘00’ flourGranen250 g
  • semolina flourGranen50 g
  • eggs (beaten)Zuivel100 g
  • beet purée (reserved from roasted beets)Groente en fruit70 g
  • ricottaZuivel160 g
  • walnuts (finely chopped)Noten en zaden100 g
  • Parmigiano Reggiano (grated)Zuivel50 g
  • olive oil (for the filling)Voorraadkast15 ml
  • nutmeg (a pinch, grated)Kruiden en specerijen1 g
  • black pepper (a pinch)Kruiden en specerijen1 g
  • salt (a pinch, plus for the pasta water)Kruiden en specerijen3 g
  • olive oil (for the sauce)Voorraadkast30 ml
  • garlic (finely sliced)Groente en fruit1 stuk
  • shallot (finely sliced)Groente en fruit1 stuk
  • baby green peas (defrosted)Groente en fruit300 g
  • heavy creamZuivel240 ml
  • chicken stockVoorraadkast240 ml
  • tarragon (chopped)Groente en fruit4 g
  • butter (for tossing the pasta)Zuivel30 g
  • coriander shoots (for garnish)Groente en fruit10 g

per portie

Voedingswaarden

669kcal

Koolhydraten
66 g
Eiwitten
20 g
Vetten
36 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Mengkom
  • Deegroller
  • Spuitzak
  • Blender
  • Zeef
  • Steelpan
  • Koekenpan
  • Soeppan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7
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