Authentic PDO & PGI products from Naxos, Samos and Emilia Romagna
Authentic PDO & PGI products from Naxos, Samos and Emilia Romagna

Recipes


Beetroot ravioli filled with beetroot leaves and Graviera Naxou PDO

Beetroot ravioli filled with beetroot leaves and Graviera Naxou PDO

CATEGORY: Pasta
EXECUTION TIME: 30 minutes 
COOKING TIME: 3 minutes 
PORTIONS: 1
DIFFICULTY LEVEL: 3/5

Ingredients 

200 gr. hard flour 
1 large egg 
20 gr. beetroot puree 
5 beetroot leaves 
60 gr. Graviera Naxou PDO 

Garnish

50 gr. rocket leaves 
70 gr. Graviera Naxou PDO flakes 
20 gr. balsamic vinegar with pomegranate flavor

Execution

Boil a small beetroot until it softens. Cut in small pieces and mash it until it becomes a soft cream. You can add some of its broth if needed. Boil some water and blanch the beetroot leaves for less than a minute. Remove them and place them in frozen water to keep their color and freshness. Use a mixer to stir the flour, egg and 20 gr. of beetroot puree. Once the dough is joined, conjure it up using a rolling pin 12cm. Place the leaves 1 to 1 in the middle of the dough keeping distance of 6-7 cm in between them. Add some Graviera Naxou PDO and fold the dough until Graviera Naxou PDO is covered. Press in between the stuffing to make sure that the dough is stuck and cut the pieces with a knife. Place ravioli in boiling water for 3-4 minutes. Garnish with rocket leaves, Graviera Naxou PDO flakes and balsamic vinegar with pomegranate flavor.



The content of this promotion campaign represents the views of the author only and is his/her sole responsibility.
The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.

Privacy and Cookies Policy