Rose-shaped Ravioli

Name: Rose-shaped Ravioli
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: European, Italian, Mediterranean
Ingredients: •1 large or 2 medium red beets; •10 grams extra-virgin olive oil; •250 grams ‘00’ flour; •50 grams semolina flour; •100 grams eggs; •160 g ricotta; •100 g walnuts, finely chopped; •50 g grated organic Parmigiano Reggiano; •1 tbsp olive oil; •A pinch of nutmeg; •A pinch of pepper; •A pinch of salt; •2 tbsp olive oil; •1 garlic finely sliced; •1 shallot finely sliced; •2 cups green peas; •1 cup heavy cream; •1 cup chicken stock; •2 tbsp tarragon

6 steps

Prep:1hCook:1h

I found all the Italian goodies to make these pasta roses for a cozy Valentine’s Day! Once thought making homemade pasta was a complex task, but jokes on me – it’s easier than baking cookies, and no burnt edges!

Updated at: Wed, 14 Feb 2024 04:45:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1008.3 kcal (50%)

Total Fat63 g (90%)

Carbs83 g (32%)

Sugars9.6 g (11%)

Protein30.8 g (62%)

Sodium467.8 mg (23%)

Fiber8.8 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

For the filling In a bowl, mix the walnuts, ricotta, and grated Parmesan well. Add nutmeg, olive oil a pinch of salt, and pepper.

ricotta160g

walnuts100g

Parmigiano Reggiano50g

olive oil1 Tbsp

nutmeg

pepper

salt

Step 2

For the pasta dough: Preheat the oven to 400°F. Coat beets in olive oil and roast until very tender. Peel and chop beets, reserving 70g purée.

red beets1

extra-virgin olive oil10 grams

‘00’ flour250 grams

semolina flour50 grams

eggs100 grams

Step 3

Make pasta dough using the “well” method, knead until smooth, and let it rest for 30 minutes. Roll out the dough, cut circles, and fill with ricotta filling. Arrange 5 circles in a row, pipe filling, fold into crescent strips, and roll into roses.

Step 4

Boil the pasta roses in well-salted water for 2-3 mins. Meanwhile, melt butter in a pan. Transfer the cooked pasta to the butter, toss to coat, and cook for an additional minute.

Step 5

For the cream sauce Pan fry the shallots and garlic in a pan with olive oil until soft and fragrant. Add it to a blender with the peas, tarragon and chicken stock, blend until smooth. Pass it through it sieve into a sauce pan, add cream, salt and pepper and bring it to gentle simmer.

olive oil2 Tbsp