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.