Beetroot ravioli with walnut butter

Name: Beetroot ravioli with walnut butter
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 5 TABLESPOONS Butter; 2 balls cooked beetroot (vacuum packed; approx. 250 g); 1 Egg (Gr. M); 50 g Double cream cheese; 7-10 Tbsp salt and pepper; 1 package (500 g) fresh pasta dough (refrigerator); 1 small bunch of thyme; 100 g Walnut kernels

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
5 TABLESPOONS Butter
2 balls cooked beetroot (vacuum packed; approx. 250 g)
1 Egg (Gr. M)
50 g Double cream cheese
7-10 Tbsp salt and pepper
1 package (500 g) fresh pasta dough (refrigerator)
1 small bunch of thyme
100 g Walnut kernels

Directions

1
Peel and finely chop the onion. Heat 1 tbsp. butter, fry the onion until transparent. Grate beetroot finely on a kitchen grater. (Attention! They stain strongly, best to wear disposable gloves.) Separate the eggs.
2
Mix onion, beetroot, egg yolk and cream cheese. Season with salt and pepper.
3
Roll out the pasta dough and cut out dough circles with a round cookie cutter or glass (approx. 6 cm Ø). Whisk the egg white and brush the edges of the dough with it. Fill dough circles and form into ravioli.
4
Form short pasta (e.g. strozzapreti) from the leftover dough and cover and chill for the next day.
5
Bring 3-4 l salted water (approx. 1 teaspoon salt per litre) to the boil in a wide saucepan. Cook half of the ravioli in it for about 5 minutes in slightly simmering water. Remove the finished ravioli with a skimmer and drain well.
6
Cook the remaining ravioli in the same way and drain.
7
In the meantime, wash the thyme for the nut butter, shake dry and pluck the leaves. Roughly chop the walnuts. Heat 4 tablespoons of butter in a large pan. Roast the nuts in it while turning. Stir in thyme, season butter with salt.
8
Toss the ravioli in portions in the walnut butter. Serve.