Beetroot ravioli with brown butter

Name: Beetroot ravioli with brown butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 packs (à 300 g) pasta dough, rolled out ready for cooking (approx. 70 x 30 cm); refrigerated shelf; 3 Onions; 1 TABLESPOON + 60 g butter; 250 g Vacuumed, cooked beetroot; 1 egg (size M); 100 g Ricotta cheese; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Flour; 1 TEASPOON Sweet peppers; 2 TABLESPOONS Sunflower oil; 1/2 bunch Parsley

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 packs (à 300 g) pasta dough, rolled out ready for cooking (approx. 70 x 30 cm); refrigerated shelf
3 Onions
1 TABLESPOON + 60 g butter
250 g Vacuumed, cooked beetroot
1 egg (size M)
100 g Ricotta cheese
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Flour
1 TEASPOON Sweet peppers
2 TABLESPOONS Sunflower oil
1/2 bunch Parsley

Directions

1
Take the pasta dough out of the fridge about 30 minutes before. Only open the package shortly before processing. Peel onions. Finely dice 1 onion, cut remaining onions into rings. Heat 1 tablespoon butter in a pot.
2
Sauté the diced onions for about 4 minutes, remove from the pan and allow to cool. Cut the beetroot into fine cubes. Separate the egg. Mix onion cubes, beetroot, egg yolk, ricotta and breadcrumbs, season with salt and pepper.
3
1 Carefully roll out the pasta dough on a large work surface. Use a dough cutter to cut approx. 48 circles of dough (approx. 6 cm Ø each) on the dough but do not cut them out (mark). Whisk the egg white with 2 tbsp. water.
4
Spread a thin layer of the dough circles in portions. Place about 1 tsp. of filling in the middle of each circle. Roll out the remaining dough, place carefully on the filling and press the upper dough onto the lower dough with your fingers.
5
Cut out the ravioli with a cookie cutter and press the edge back on with your hands if necessary. Use the rest of the dough for other purposes.
6
Mix onion rings in a bowl with flour and paprika, tap. Heat the oil in a frying pan. Fry the onion rings for 4-5 minutes while turning, season with salt and pepper and remove.
7
Wash the parsley, shake dry and chop the leaves, except for something to garnish, from the stems.
8
Cook the ravioli in portions in a wide pot with 3-4 litres of boiling salted water for about 5 minutes. Remove the finished ravioli with a skimmer and drain in a sieve. Brown the remaining butter in a pan.
9
Turn drained ravioli in it. Add chopped parsley. Arrange on plates, sprinkle with onion rings and garnish with the rest of the parsley.