Beetroot ravioli vegetarian

Preparing the ravioli – 50 minutes

Roughly chop the pre-cooked beetroot and then press it through a fine sieve to make a smooth beetroot purée. Add the flour, eggs and salt to the bowl of a stand mixer.

Mix on low speed until all ingredients are well combined. Add the beetroot purée and a small dash of olive oil. Mix until a ball of dough forms.

Add more flour if the dough is too wet. Knead the dough in the stand mixer until it is no longer sticky. Remove the ravioli dough from the stand mixer and shape the dough into a ball.

Wrap the dough ball with cling film and place it in the refrigerator for at least 30 minutes. While waiting, take a medium bowl and add the ricotta, mascarpone and thyme.

Mix everything together well and season with salt and pepper. After 30 minutes, unwrap the ravioli dough and cut into 4 equal pieces. Flatten the dough using a rolling pin.

Run the dough through a pasta machine. Start with the thickest setting and work your way to the thinnest setting. The correct thickness is usually setting 5 on most pasta machines.

Repeat this step for the remaining pieces of ravioli dough.

Dust your work surface with flour. Place the thin strips of pasta dough on the work surface. Spoon the cheese mixture, one teaspoon at a time,  onto the pasta sheet (or use a piping bag, if you prefer). See the photo below:

Place a second sheet of pasta dough over the top, and seal. Use your hands to (gently) push out any air  between the cheese mixture and the pasta dough.  

Use a ravioli cutter to cut the ravioli into even squats. Place each raviolo on a large plate or baking tray. Dust the plate or tray with some flour first to prevent sticking.

Cooking the beetroot ravioli – 5 minutes

Fill a large pot with water and bring to a boil. Cook the fresh beetroot ravioli for 2 to 3 minutes.

As the pasta in this recipe is fresh, it takes very little time to cook. Enjoy your meal!