Ingredients
Pasta dough
- 400 g pasta flour, (durum semolina)
- 4 eggs
Filling
- 2 large beetroot, (about 450-500g unpeeled)
- 40 g Parmesan cheese, cubed
- 250 g Fresh ricotta
- fine cornmeal (polenta) for sprinkling
- salt and freshly cracked pepper
Sauce
- 200 g Butter
- 5 g fresh sage leaves, (a good handful)
- 2 cloves garlic, peeled
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To make pasta dough, add flour and eggs to TM bowl. Set dial to closed lid position and knead for 2 minutes on
"Dough mode" . If dough doesn’t quite come together, tip out onto a Thermomat or clean surface. Bring together and knead until you have a smooth but stiff dough. Wrap in glad wrap and allow to rest while beetroot is baking for filling.Roll out dough using pasta machine to thickness 5 or 6. Using a ravioli attachment, lay out rolled pasta onto attachment and add some of the filling.
Continue to make ravioli with filling until either the pasta dough or the filling is all used up. Lay out ravioli separately on a tray sprinkled with cornmeal.
Wash any dirt off beetroot and wrap individually in foil. Roast for 1 hour at 200˚C, or until beetroot is tender when pierced with a skewer. Cool for 10 minutes then trim ends, peel and quarter.
Add cubed parmesan to TM bowl and grate for 10 seconds on speed 8. Add ricotta and beetroot (you should have ended up with about 340g roast beetroot). Mix for 6 seconds on speed 6 to combine. You should have a reasonably smooth but textured filling. Season to taste.
Place peeled garlic cloves and sage in MC and chop for 1-2 seconds by dropping onto blades running at speed 7. Set aside.
Add butter to TM bowl and cook for 5 minutes at Varoma temperature on speed 1-2. Stir through chopped sage and garlic on speed 2. Pour over cooked pasta. Sprinkle with shaved or grated parmesan and freshly cracked pepper.
Ravioli
Filling
Sauce
Tip
If you don’t have any pasta flour you can use ordinary plain flour; the pasta will just be a bit softer.
Instead of making your own pasta, you can use fresh lasagne sheets to make the ravioli. If you don’t have a pasta roller, you can use a rolling pin to roll out the dough nice and thin on a floured bench. Stick spoonfuls of filling every so often along the rolled out dough, cover with a second sheet of rolled out dough, squish all the edges together and cut into squares with a knife. Another way is to pre-cut circles with a cookie cutter, lay half of the circles along the bench and put a spoonful of filling on each and then top with another circle and squish the edges together. You can even use wonton wrappers for this method.
If you prefer the taste of burnt butter sauce you will need to make the sauce on the stove.
Wear disposable gloves when handling beetroot to avoid staining your hands!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This sounds delicious but no mention of cooking pasta. Please provide details.
how long do I need to cook the ravioli for?
This looks great! Nice idea and love the prsentation and clear step by step pictures!
Thanks, Charlie! Roast pumpkin and goat's cheese ravioli is a great combination... stir through a walnut, galic and cream sauce... yum!
Looks good Erica, though my partner doesn't do beetroot so will substitute butternut pumpkin... yum just my sort of food