Ravioli with red turnips
 
 
(*for 4 people)
Author:
Ingredients
For the filling:
  • 200 g of red beets (net weight, already cooked)
  • 200 g of yellow floury potatoes(net weight, already cooked)
  • 3 tbsp of breadcrumbs
  • 2 tbsp of grated smoked cured ricotta
  • A knob of butter
  • 1 egg
  • 1 pinch of cinnamon
  • 1 pinch of salt
  • Pepper to taste
For pasta:
  • 220 g flour 00
  • 80 g semolina flour
  • 3 large eggs
  • 1 pinch of salt
  • a bit of water (just if needed - in accordance with the consistence of your dough)
For the seasoning:
  • 80 g of butter
  • A bunch of fresh sage
  • 1 tbsp of poppy seeds
  • Grated Parmesan, or smoked ricotta cheese to taste
Instructions
  1. Start with the filling, which can also be prepared the evening before preparation.
  2. Boil the beets and potatoes in two different pots. When soft, drain and quickly pass them in a pan over high heat, for a few minutes together with the butter, salt and pepper to flavor them. Leave it to cool.
  3. Blend beets and potatoes in a mixer to obtain a thick cream. Transfer the cream to a bowl, add the eggs, grated smoked ricotta cheese, a pinch of cinnamon and breadcrumbs. Stir well all together. The filling should not be too soft, if necessary add some breadcrumbs and ricotta to thicken it. Keep aside and proceed with the dough.
  4. Sift the two flours on a wooden surface, creating a fountain with a hole in the middle. There, break the eggs and add a pinch of salt. With a fork, lightly beat the eggs, gradually incorporating the flour from the edges. When the ingredients begin to be together, work with your hands and add a little cold water if the dough is too dry.
  5. Knead the dough until you get a smooth, compact and non-sticky ball, then wrap it in the foil and put it to rest in the fridge for at least 30 minutes.
  6. After this time, roll the dough with the rolling pin or the pasta machine onto a floured flatbed - better if a wooden one - , and obtain thin strips sufficiently large to get circles with a diameter of at least 6/7 cm, using a round pasta cutter for ravioli.
  7. You can work the dough a little at a time, to prevent it from drying out, covering the remaining one with the film or a damp cloth.
  8. Place a small teaspoonful of filling in the center of each pasta disc, then fold them in half pressing all the way around with your fingers to let the air out and let the dough stick. Seal the edge with the back of a fork. Place the ravioli on a lightly floured semolina tray and proceed to finish all the ingredients.
  9. Bring a pot of salted water to a boil, carefully add the ravioli to the boiling water. Cook for about 5 minutes and drain.
  10. In a large skillet, quickly stir-fry the sage leafs in a knob of butter, add the ravioli and a spoon of poppy seeds, then gentle toss together for a minute over medium heat.
  11. Remove from the heat, and serve the ravioli on plates with a generous sprinkle of grated Parmesan or smoked Ricotta cheeseā€¦ or both :)
Recipe by The Freaky Table at http://www.zairazarotti.com/little-summer-delirium-about-color-ravioli-with-red-turnips-to-contrast-green/