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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 minServes 4Nutri-Score C€€€
from @joyfulhomecooking8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • red beets (roasted, peeled and puréed)Produce2 pieces
  • extra-virgin olive oil (for the dough)Pantry10 ml
  • ‘00’ flourGrains250 g
  • semolina flourGrains50 g
  • eggs (beaten)Dairy100 g
  • beet purée (reserved from roasted beets)Produce70 g
  • ricottaDairy160 g
  • walnuts (finely chopped)Nuts & seeds100 g
  • Parmigiano Reggiano (grated)Dairy50 g
  • olive oil (for the filling)Pantry15 ml
  • nutmeg (a pinch, grated)Spices1 g
  • black pepper (a pinch)Spices1 g
  • salt (a pinch, plus for the pasta water)Spices3 g
  • olive oil (for the sauce)Pantry30 ml
  • garlic (finely sliced)Produce1 piece
  • shallot (finely sliced)Produce1 piece
  • baby green peas (defrosted)Produce300 g
  • heavy creamDairy240 ml
  • chicken stockPantry240 ml
  • tarragon (chopped)Produce4 g
  • butter (for tossing the pasta)Dairy30 g
  • coriander shoots (for garnish)Produce10 g

per serving

Nutrition

669kcal

Carbs
66 g
Proteins
20 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Mixing bowl
  • Rolling pin
  • Piping bag
  • Blender
  • Sieve
  • Saucepan
  • Frying pan
  • Stockpot

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7
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