Traditional recipes

Beetroot ravioli with gorgonzola

Beetroot ravioli with gorgonzola

Recipe Beetroot ravioli with gorgonzola di of 18-03-2015 [Updated on 13-05-2015]

Beetroot ravioli with gorgonzola are a particular and refined first course. The fuchsia pasta, whose color is given by the beetroot puree in the dough, contrasts with the white of the cheese making these ravioli not only very tasty but also beautiful to bring to the table. I have to admit, I'm in love with red turnips, the bright color they can give to food, amazes me every time and then it has a really nice taste, in short, I don't know if it's understood, but I'm very proud of today's recipe; ) So I leave you to the recipe to prepare the beetroot ravioli with gorgonzola and if you try the recipe, let me know if you liked it, kisses!

Method

How to make beetroot ravioli with gorgonzola

Prepare the beetroot puree by blending it with an immersion blender.

Put the flour in a bowl, make a hole in the center, put the egg, salt and beetroot puree.

Knead starting from the center and gradually absorbing all the flour until the dough is smooth and homogeneous in color.

Make a ball, cover it with a cloth and let it rest for 30 minutes.

Now roll out the dough into thin sheets with the help of a pastry machine or with a rolling pin.

Take a sheet and arrange the pieces of gorgonzola, creating small piles of filling separated from each other.

Place another pastry on top

With the help of a round pastry cutter, make the ravioli by sealing the edges well.

Now prepare the Parmesan fondue by melting the cheese in the fresh cream

Cook until everything thickens

Cook the ravioli in a pot with plenty of salted water. Drain them as soon as they rise to the surface.

Pour a ladle of Parmesan fondue into each dish and place the gorgonzola ravioli on top and serve


Beetroot ravioli with gorgonzola and Parmesan cheese fondue

Ingredients for 4 people
250 grams of flour
1 whole egg at room temperature
100 gr of pre-cooked red beetroot
200 gr of sweet gorgonzola
200 ml of cream
100 gr of grated Parmesan cheese
Salt and Pepper To Taste.
2 teaspoons of extra virgin olive oil

Preparation
With the help of a minipiner, blend the beetroot.
Spread the flour on a work surface and add the beetroot, the egg and a pinch of salt.
Knead well form a ball grease it with oil and cover with cling film
Let it rest in a cool place for 30 minutes.
Roll out the dough and form the ravioli with the special mold or with a pastry cutter.

Fill the ravioli with the gorgonzola, close the ravioli sealing the edges well
Boil the water for the pasta and add salt to the boil
Meanwhile, prepare the fondue by melting the cheese with the cream over low heat
Cook the ravioli, drain them and add the fondue and a sprinkle of pepper


Prepare the beetroot puree by blending it with an immersion blender.

On a pastry board arrange the flour and, in the center, the eggs, salt and beetroot puree. Knead with your hands until the dough is smooth and homogeneous in color.

Make a ball, cover it with a cloth and let it rest for 30 minutes.

With the pasta machine roll out the dough to the minimum thickness. Take a sheet and arrange the pieces of gorgonzola, creating small piles of filling separated from each other.

Place another pastry on top and, with the help of a pastry cutter, make the ravioli. Seal the edges of the ravioli well to prevent the filling from coming out during cooking.

Cook the ravioli in plenty of salted water, season to taste and serve hot.

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If you want to try it is necessary …….

100 gr of boiled and blended red turnip.

but if you prefer a more delicate flavor… opt for the sweet gorgonzola.

Clean the beetroot, cut it into small pieces and cook it in water for at least 40 minutes.

Then remove any liquid and blend it to obtain a cream.

Mix the flour with the egg and beetroot.

If the dough is too soft, add a little re-milled semolina flour and continue to work until the dough is smooth and homogeneous, put in the fridge to rest for at least 30 minutes.

Resume the dough and form a 3 mm thick sheet with the help of the pasta machine.

Cut out circles of 4 cm in diameter and on one place a teaspoon of gorgonzola and with another close the ravioli, always wetting the edge slightly and sealing with the tines of a fork.

With these doses you can make about 30 ravioli.

For the sauce, melt 40 grams of salted butter, the rest of the gorgonzola and three tablespoons of the pasta cooking water.

If you prefer to season them with butter and sage, add three finely chopped sage leaves to replace the gorgonzola.

Cook the beetroot and gorgonzola ravioli in boiling water for 5 minutes, drain and pour into the pan with the sauce.


Fresh beetroot pasta

Fresh pasta with beetroot is a basic preparation that will allow you to make beautiful and spectacular colorful fresh pasta, perfect to be served with light-colored sauces, such as cheese sauces, or butter and sage or why not, a nice sauce fish based. And once the basic dough is ready, you can decide which format to give it: tagliatelle, tagliolini, pappardelle, garganelli, farfalle, maltagliati, corzetti or maybe some nice ravioli filled with shrimp or fish.

For this fresh beetroot pasta any red beet is fine, as long as it is cooked: you choose whether to use one in the oven or one steamed, of those that are vacuum-packed in the refrigerated counter at the supermarket, the result will still be perfect! A tip, maybe for the first stages use gloves, otherwise you will color all your hands!

To prepare the fresh beetroot pasta, start by putting 150 g of cooked red beet pulp in a mixer and operating it in jerks, reduce it to a fine and homogeneous puree.

Sift 450 of 00 flour and arrange it in a heap on the work surface (wooden), then form a hollow in the center in which to break, one at a time, the three eggs at room temperature, then add a pinch of salt, a tablespoon of oil of olive and the pureed pulp of the beet.

Starting from the center, gently mix the eggs with a fork, gradually taking the flour from the edges. Then incorporate the flour with your hands starting from the outside and bringing it inwards, then knead everything vigorously for at least 10 minutes (if the dough is slightly hard, you can add one or two tablespoons of warm water, on the contrary , you can add a little more flour). While kneading, whisk the dough from time to time on the work surface: this will make it more elastic.

Wrap your Beetroot Fresh Pasta in cling film and let it rest for about 30 minutes in a cool, dry place. After resting, the dough will be softer and more elastic.

After the rest time has elapsed, then prepare to roll it out: divide the dough into pieces the size of an egg, then (while you roll one out, keep the others wrapped in cling film) place the dough on the well floured work surface and press it lightly with your palms hands.

At this point, pass it under the rolling pin several times, often turning the dough 90 degrees, in order to obtain a rounded dough about half a millimeter thick. Repeat this process for all the dough loaves.

Usually, to make less effort, I use a pasta machine like this https://amzn.to/2B6dPGv which allows me to obtain really thin sheets of uniform thickness.

Once you have obtained the dough of the right thickness, you can make the pasta shapes you prefer (except the bigoli and corzetti which are not made starting from the rolled sheet but from the dough), following the instructions that you find at the bottom of the recipe.

Whichever format you intend to make, remember that fresh beetroot pasta can be safely frozen: put the pasta on trays dusted with flour so that it is not piled up. When the individual pieces of pasta are frozen, transfer them to a food bag and put everything back in the freezer. In this way the pasta will keep up to 3 months. When ready to use it, defrost it at room temperature or in the refrigerator and then cook it as if it were fresh.

The doses of this basic recipe are sufficient to prepare approximately six portions of fresh pasta such as pappardelle, tagliatelle or tagliolini, or eight portions of filled pasta, such as tortellini or agnolotti, or ten of baked pasta, such as lasagna or cannelloni.

To make lasagna and cannelloni: once you have made the basic sheet, to obtain the sheets for the lasagna you just need to cut out rectangles of 20 x 14 centimeters, or the size suitable for the pan you will use for the preparation of the lasagna. Putting a strip of filling on the rectangle of pastry prepared for the lasagna and rolling it on itself, you will get beautiful pink cannelloni.

Prepare pappardelle, tagliatelle and tagliolini: flour the basic pastry well, roll it on itself until it forms a roll and then cut it into slices, which must have different widths depending on the format you choose: from 1.5 to 2 centimeters for the pappardelle , from 5 to 7 millimeters for tagliatelle and 2 or 3 millimeters for tagliolini. When you have cut all the roll into slices of the thickness you want, unroll the various slices and arrange the various piles on a floured surface, until ready to cook them, or put them in a closed container and freeze them.

Garganelli: with a smooth wheel, cut the dough into squares of 2.5-3 cm per side, then roll each piece of dough on a round stick with a diameter of 5 mm starting from a point, pass it over the appropriate board or any striped surface , then remove the garganello from the stick and proceed in this way with all the pieces of pasta.

Macaroni alla chitarra: to make macaroni alla chitarra, you will need the guitar: an instrument made up of taut steel wires, placed parallel to each other on a wooden frame. Cut the dough into several rectangles smaller than the strings of the guitar, place them on the strings and slide over the rolling pin until the dough is cut. If it tends to stick, sprinkle it with a little flour.

Maltagliati: to obtain the maltagliati, roll the pastry and cut it on the bias, in order to obtain irregular rhombuses. Do not worry that they all have the same shape, if they are irregular it is better, after all they are Maltagliati!

Reginette: after having rolled out the dough, cut it into strips about 1 cm wide, using a wavy wheel.

Farfalle: after having rolled out the dough, cut it into strips about 7 centimeters wide, using a toothed wheel, then cut the strips with a smooth wheel to obtain rectangles about 4 centimeters high. With your thumb and forefinger pinch the rectangles starting from the center of the two non-wavy sides and applying light pressure, make the dough stick to the center.

Stricchetti: cut the pastry into a diamond shape with a notched wheel. With your fingers bring together the two obtuse corners towards the center by pinching them, so as to form a sort of bow.

Bigoli: to make them you will need to get the classic bigolaro, a press used for the production of bigoli. By passing the pasta through this press, with a 3 mm die, you will obtain perfect bigoli. In the absence of the press, you can always use a rather resistant potato masher equipped with a wide hole die. Usually the length of bigoli is around 25-30 centimeters.

Corzetti: with the dough make many rolls about 1 centimeter thick, obtain many balls that you will then have to shape by pulling them and pressing the ends between thumb and forefinger. At this point, twist them to obtain eight-shaped bows.


Beetroot ravioli with gorgonzola - Recipes

These days I was thinking about how important trust is, in someone who
"he says what he does and does what he says."
These ravioli are genuine: they do and say what they seem :)

I assure you this recipe is superb, and is the personalized union of at least 3 different recipes, plus a personal touch.
In other words, they are half-moon-shaped raviolotti, filled with a beetroot-based dough, customizable in various ways, and seasoned in a very simple way, with butter, grated cheese and poppy seeds.
In my opinion, a good smoked ricotta adds a lot, compared to Parmesan, so I suggest you get it, even if the original recipe does not provide it. yet in my opinion it smells of the north-east, where the smoked, whether cheese or salami, is a must :) in short, I find it much more suitable.
Don't be scared by the recipe, it's not difficult at all! the hardest part is rolling out the dough (for me who don't have the machine to roll the dough!), so I said it all !!

400 gr flour
2 eggs
50 gr milk (or soy milk)
a pinch of whole salt

500 gr cooked red beets
150 gr potatoes
1 egg
50 gr breadcrumbs
butter (quantity of your choice, let's say from a minimum of 50 g to about 100 g)
a piece of smoked goat ricotta cheese to be grated (if not: grated parmesan)
poppy seeds
cinnamon
salt and pepper

Mix the flour with the eggs and milk until you get a smooth dough, form a ball and wrap it in plastic wrap, put the ball to rest in the fridge for at least an hour.
Boil the potatoes.
In the meantime, cut the beets into slices and place them in a saucepan with a teaspoon of butter, cook for a couple of minutes and then blend everything with the blender, then continue to dry the mixture on the stove. After a few minutes, add a generous pinch of cinnamon (I will have put half a teaspoon, but I LOVE cinnamon, so you decide the quantity!)
Mix the beetroot puree with the mashed potatoes, add an egg.
Toast the breadcrumbs in a non-stick pan, add a pinch of salt and a teaspoon of butter, remove from the heat when the butter is melted (remove it first if the breadcrumbs show burning!). Add the breadcrumbs to the potato and beetroot mixture, and add about two tablespoons of smoked goat ricotta.
Roll out the dough thin and cut into disks with a coffee cup or similar, fill the disks with a teaspoon of mixture and fold the disk in half, in a crescent shape. Seal the edges.
Boil the water with a large spoonful of oil (it will prevent the casunziei from sticking) and a little coarse salt: as soon as the water boils, lower the heat to the minimum (this will prevent the casunziei from exploding or opening in the street. of the thermal shock!) and immerse the casunziei giving a quick stir with a wooden spoon. When cooked, drain and toss with the remaining melted butter, a sprinkling of smoked ricotta and a generous spoonful of poppy seeds.
Enjoy your meal.

----------------------------------------------------------------------------
In these days I was thinking what is important to build trust in an interpersonal relation, whatever kind .: when people tell what they do, and do what they tell.

This is a very simple and wonderful recipe, trust me, it will be a success! and it is the mix of 3 different recipes, plus a personal touch :)
A good smoked ricotta cheese adds really a lot to this plate, as the beets are kinda sweet.

INGREDIENTS:
(for 4 people)

For the dough:
400 gr flour
2 eggs
50 g milk (or soy milk)
a pinch of salt

For the filling:
500 g beetroot already cooked
150 g potatoes
1 egg
50g breadcrumbs
butter (amount of your choice. let's say a minimum of 50 grams to about 100 grams)
a piece of smoked goat cheese to be grated (in the absence: grated Parmesan)
poppy seeds
cinnamon
salt and pepper

Mix the flour with the eggs and milk until you have a smooth dough, form a ball and wrap in plastic wrap, put the ball in the refrigerator for at least an hour.
Boil the potatoes. Meanwhile, cut the beets into thin slices and place them in a saucepan with a teaspoon of butter, cook a couple of minutes and then blend it all with the blender or the mixer, then continue to dry the mixture on the stove. After a few minutes, add a generous pinch of cinnamon (I'll put half a teaspoon, but I LOVE the cinnamon, then you decide the amount!)
Mix the mashed beets with the mashed potatoes, add an egg. Toast the breadcrumbs in a pan, add a pinch of salt and a teaspoon of butter, remove from heat when the butter is melted (remove it first if needed to avoid the breadcrumbs to burn!). Add the breadcrumbs to the mixture of potatoes and beets, and add about two tablespoons of smoked goat ricotta cheese. Or other smoked soft one. Roll out the dough and cut thin disks with a coffee cup or similar, fill the disks with a teaspoon of mixture and fold the disc in half, half-moon. Sealed edges.
Boil the water with a tablespoon of oil (to prevent from sticking) and a bit 'of salt: as soon as the water boils, reduce the heat to a minimum (this will prevent the casunziei to explode or open by heat shock!) And put the ravioli giving and stir the water with a wooden spoon. When they are cooked, drain and toss with the remaining melted butter, sprinkle with smoked ricotta and a generous dollop of poppy seeds.
Enjoy your meal!


Beetroot and cream ravioli

If you want to create a first course with a refined taste and high-impact aesthetics, ravioli with beetroot and cream Chef they are the perfect choice. It is a recipe in which the balance of flavors and colors are surprising.

The delicacy of the beetroot blends perfectly with the flavor of the ricotta in the beetroot ravioli. An excellent first course, to be served for lunch or dinner, to surprise everyone with flavor and color. The taste of this vegetable is also perfect in recipes for appetizers: the beetroot is excellent cut into cubes with garlic and walnuts and prepared in the oven, try it and it will amaze you.

A tantalizing version of this excellent first course are beetroot ravioli with gorgonzola. To make it you will need: 250 g of flour, 1 egg, 100 g of red beets, 200 g of gorgonzola, 200 ml of cream, 100 g of grated Parmesan, nutmeg and salt.

Get to work, start by preparing the beetroot puree, blend it with a mixer. Now devote yourself to pasta, the homemade one will have a more genuine and intense flavor.

In a bowl, pour the flour, egg, a pinch of salt and the beetroot puree. Begin to knead, mixing all the ingredients. Work the dough until it is smooth and homogeneous in color. Once this is achieved, form a dough and let it rest for about 30 minutes. After 30 minutes, roll out the dough into thin sheets, using the pasta machine or a rolling pin. Roll out a sheet of pastry in the center of the work surface and place some chunks of gorgonzola (make sure they are at least 4 cm apart). Place another pastry on top, make it adhere with the help of your hands. With the help of a pastry cutter, make the ravioli and seal the edges well (if necessary, help yourself with a fork).

Prepare a fondue with grated Parmesan and cream and let it thicken. Add a pinch of nutmeg. Bring salted water to a boil in a saucepan and add the ravioli. Drain them as soon as they rise to the surface. Pour a ladle of cheese fondue on a plate and place the ravioli on it.

Bring this easy and delicious filled pasta to the table.

Preparation

Making beetroot ravioli is simple. Cut the beetroot into cubes and pass it through the slicer. Pour the flour, whole eggs and beetroot puree into a bowl and mix. Mix well to obtain a stick of fuchsia dough of sufficient consistency. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

Prepare the filling by mixing the ricotta with salt and pepper well in a bowl. Then roll out the dough with the machine and cut into strips 5 centimeters wide. Put some balls of filling in the center of a strip and cover it with another strip of dough. Use a 4cm round pastry cutter to make large ravioli. Close the edges well with the help of the fork tines.

Cut the beets into strips, then sear them in a pan with a little oil and the Chef Cream. Add salt and pepper. Cook the ravioli for about ten minutes in salted water. Once ready, drain and toss in a pan with the sauce. The dish should be served hot.


Ravioli with zucchini

THE courgette ravioli they are a first course that you must try. Original and delicious alternative to the classic egg pasta ravioli, they are filled with ricotta and seasoned with tomato, basil and smoked cheese. A recipe easy to share with family and friends.

  • 3 dark zucchini
  • 250 ml of tomato sauce
  • 150 g of cottage cheese
  • 30 g of grated Grana Padano
  • 1 egg
  • 50 g of smoked scamorza cheese
  • fresh basil
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper
  • butter (to grease the dish)

THE courgette ravioli they are a tasty dish that is prepared easily and an original alternative to the classic egg pasta ravioli. The wrapping that constitutes these gluttons small packets filled with ricotta it is made from thin slices of courgette. They are made raw, cooked in the oven for one half an hour and the result is a first course greedy and at the same time light and delicate. Absolutely to try, like the zucchini bundles, which however hide a fish filling inside.

A vegetarian recipe ideal especially in summer both because the courgettes are in season, and because the ravioli do not need to be cooked for a long time and can be enjoyed with pleasure even at room temperature. So get ready i courgette ravioli they are perfect for a family lunch or for one dinner with friends.

First courses with zucchini simple and light are also the Maccheroni with bottarga, courgette flowers and pecorino cheese and the Cold courgette cream.

Recipes with courgettes from Silver spoon there are so many, choose your favorites and take advantage of the freshness of these extraordinary delicate and versatile ones.


VEGETARIAN. Veggie cooking class with Angela Maci, co-founder of Sorelle in Pentola!

A cooking class in four events, entirely dedicated to vegetarian cuisine, with Angela Maci, founder with her sister Chiara of one of the most famous Italian cooking blogs: Sorelle in Pentola!

Master of taste, food and wine consultant and sommelier, In the 2013 Angela receives with her sister Chiara the & # 8220Italia a Tavola & # 8221 Award as Opinion Leader of the year. With her we will travel a veggie travel divided by seasons ... and by appointments, in the name of agreen and healthy food, which combines simplicity and conscious attention to what you eat.

At each evening appointment Angela will give us many information on the topic, will reveal a few tricks of the trade, not least, he will prepare his delicious homemade bread! Here are the delicious recipes that we will learn to create during the VEGETARIAN COOKING COURSE :

Tuesday 25 October, 8.00 pm

  • Variegato, pears, walnuts and robiola
  • Half sleeves with Mantuan pumpkin cream, extra-aged and champignons
  • Pumpkin and feta meatballs with yogurt sauce

Tuesday 15 November, 8.00 pm

  • Fennel sautéed with poached eggs and mayonnaise
  • The two faces of escarole: escarole, pumpkin and gorgonzola salad with toasted seeds
  • + Cavatielli with stuffed escarole

Tuesday 29 November, 8.00 pm

  • Beetroot ravioli with ricotta and black pepper
  • “Tortellone” with malga butter and Red Cow Parmesan cheese
  • Mascarpone cream with raspberries and crunchy pandoro

Tuesday 13 December, 8.00 pm

  • Winter garden (potatoes, daikon, fennel, citrus fruits and almonds)
  • Caramelized onions
  • Gnudi with spinach with mountain flowers

♦ Thewine pairing is by the inevitable sommelier Roberta alias There Dame Rouge , true wine professional, which will introduce us to a short journey among selected wines, in line with the recipes that will be made during the course.

ANGELA MACI: class & # 821778, Bolognese by birth, Treviso by adoption. Since she was a child she has been passionate about everything that revolves around food. For her, cooking is color, simplicity, love and respect. Specialist in food history and culture, has been running a for years food and wine club in the heart of Bologna bringing his experience and comparing himself with great professionals in the sector. Sommelier Ais since 1999, holds cooking classes since 2013, got l & # 8217Alma certificate at the famous cooking school of Gualtiero Marchesi in 2014. Today it is food and wine consultant, teacher of taste and sommelier. Author of two blogs, including the very famous Sisters in the Pot and two books: & # 8220There is more taste for two& # 8221 (edit Pendragon, 2011) and & # 8220Stories from the sea. From Vermentino to Gallura& # 8221 (out in October 2016 with Delfino Editore). In 2013 he received, with his sister Chiara Maci, the "Italia a Tavola" Award as Opinion Leader of the year.

WHEN: start of the course 25 October, 15 November, 29 November, 13 December 2016, from 20.00 to 22.30 (always on Tuesdays).

WHERE: In the WORKSHOP, the highly creative space in Via Fontane 87 / A, Villorba (Treviso). A stone's throw from Viale della Repubblica and the Teatro del Pane.


Ravioli with beetroot and gorgonzola

INGREDIENTS FOR 4 PEOPLE:
250 gr flour 00
125gr semolina
70 gr of beetroot puree already boiled
3 eggs
220 gr gorgonzola
300 grams of Jerusalem artichoke
1 small potato
60 gr of pistachios
1/2 lemon
extra virgin olive oil, salt
sprouts to decorate

PRODUCTION:
Blend the eggs together with the beetroot until it becomes a puree without lumps, mix the flours and create the classic fountain on the work surface, add the egg and beetroot mixture, a pinch of salt and a teaspoon of oil. Mix the dough first with a fork and then with your hands until you get a dough that you will need to rest in the refrigerator for at least half an hour.

Peel the pistachios and chop them coarsely, add them in a bowl (set aside a p & ograve to decorate the finished dish) together with the cheese and mix well.

For the cream: clean and peel the Jerusalem artichokes and the potato, cut them into pieces and pour them into a pan covered with water and the juice of half a lemon (this will allow it to keep a nice white color) cook for about 15 minutes and in any case until they will be soft. Drain them and let them cool down a bit, pass them in a blender together with a pinch of salt and 2 tablespoons of oil until you get a homogeneous cream without lumps, adding water if it is too thick. Keep it aside.

Roll out the dough thinly with the appropriate machine, arrange the filling at a regular distance, fold the dough to cover the filling and with the help of a pastry cutter, shape them to obtain the desired shape, seal them well in the edges shaping them to have the classic shape of ravioli, (I have chosen the round shape to have an unconventional format), flour them well to prevent them from sticking together and keep them aside.

Cook the ravioli in abundant salted water for about 6 minutes (the cooking time depends on the thickness you gave to the pasta)
in the meantime, heat the Jerusalem artichoke cream and pour three tablespoons on the bottom of each plate, drain the ravioli and place them on the plates, spread a drizzle of squoolio and sprouts to taste over the chopped pistachios.


Video: Raviolone (December 2021).