- 3 eggs
- 1/4 teaspoon salt
- 3 1/2 cups 00 flour (445 gram)
- 3/4 cup red beet puree
- Olive oil
- 2 cups ricotta
- 1 cup mascarpone
- 1/4 cup freshly chopped thyme
- salt and pepper to liking
Kitchen equipment needed
- Stand mixer with a dough hook attachment
- Pasta maker
- Plastic cling wrap
- 1 medium-sized bowl
- Rolling pin
- All-purpose kitchen knife
- Rimmed baking tray
- Large pot
- Ravioli cutter
Preparing the ravioli — 50 minutes
ADD flour, eggs and salt into your stand mixer. MIX using low speed until the ingredients are somewhat combined. ADD red beet puree and a few drops of olive oil and continue mixing until a ball forms. If you notice that the mixture is too wet, add more flour. On the other hand, if the mixture is too dry, add more red beet puree.
APPLY the dough hook attachment to your blender. KNEAD the dough until it’s no longer sticky. REMOVE from the mixer and make a ball out of the dough. WRAP the dough ball in plastic cling wrap. PLACE the wrapped dough ball in your refrigerator for at least 30 minutes.
While the dough is resting in your refrigerator, grab a medium-sized bowl. ADD in the ricotta, mascarpone and freshly (finely) chopped thyme. Mix to combine all of the ingredients. Season with salt and pepper.
After 30 minutes the ravioli dough should have settled. UNWRAP the dough and cut into quarters. Repeat following steps for each quarter.
FLATTEN the dough slightly using the rolling pin. RUN the dough trough the pasta maker. Start with the thickest setting, and work your way up until the dough is thin enough that you can see your hands trough it. Usually this is setting 5 on the pasta maker. Repeat for each dough quarter.
SPRINKLE flour on your clean kitchen top. Lay out the thin pasta strips on the floured working area. SCOOP the cheese mixture you’ve made before by a teaspoon full near the bottom of the dough.
Fold the dough over and press to seal. Use your fingers to (carefully) remove any air around the sealed cheese mixture.
Use the pastry cutter to cut the ravioli into even squares. TRANSFER each ravioli square onto a rimmed baking sheet which should be lightly dusted with flour.
Cooking the ravioli — 5 minutes
FILL a large pot with water and bring to a boil. COOK the freshly made ravioli for about 2 to 3 minutes, until done. The thing with fresh pasta is that you don’t have to cook it for very long until it’s done. For that matter it’s important to keep an eye on it while cooking the pasta. You can also see if the ravioli is done when it floats to the top.
If you’re interested in a more in-depth howto on making home-made pasta, you can read our howto by clicking on this link: how to make your own pasta dough. You can also click the image below: