As every year, I can’t resist the temptation to make fresh pasta for the Christmas holidays. In addition to the classic homemade prosciutto tortellini, this year I had fun making colorful ravioli, using only natural ingredients: beetroot and spinach.
The ricotta and walnut filling, scented with lemon zest, completes this true delight, making it perfect to bring to the table for a mini Christmas menu. You can dress them with a light Parmesan cream, with melted butter, sage, and orange zest, or with butter, thyme, and walnut crumbs.
A delicate and scenic first course, just like the one that made my guests say “wow” last year… do you remember the orange ravioli?
I won’t add anything else: I’ll leave you with the complete recipe, with detailed doses and steps, to make these wonderful colorful fresh pasta ravioli.
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 604.38 (Kcal)
- Carbohydrates 75.05 (g) of which sugars 5.89 (g)
- Proteins 29.73 (g)
- Fat 22.14 (g) of which saturated 11.20 (g)of which unsaturated 6.52 (g)
- Fibers 3.14 (g)
- Sodium 1,387.39 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1 egg
- 1 pinch salt
- 1 cup all-purpose flour
- 1 egg
- 1 1/4 oz cooked spinach (about 4 oz fresh)
- 1 pinch salt
- 1 cup all-purpose flour
- 1 egg
- 1 1/4 oz cooked beetroot
- 1 pinch salt
- 14 oz ricotta cheese
- 2 oz Parmesan cheese
- 1 oz walnuts (shelled and finely chopped)
- 1 pinch salt
- to taste black pepper
- to taste nutmeg
- Half teaspoon lemon zest (or orange zest)
Tools: colorful stuffed ravioli
- Bowl
- Mezzaluna
- Blender
- Board
- Rolling Pin
- Molds
Recipe: colorful stuffed ravioli
In a bowl, combine the previously drained and well-patted ricotta with kitchen paper, Parmesan cheese, finely chopped walnuts, salt, pepper, nutmeg, and lemon zest (or orange). Mix well until a dense and compact dough is obtained.
Prepare the vegetables that will serve as the natural color for the ravioli:
– squeeze the cooked spinach very hard, then chop them very finely with a mezzaluna.
– cut the beetroot into pieces, blot it with absorbent paper, and blend it very finely in the mixer (if needed, to make the blender work better, add a dash of oil or water).
Place the flour in a mound on the board, add 1 egg to the center, and a pinch of salt.
With a fork, beat the egg in the well, then incorporate the flour and knead for 5-8 minutes until the dough is smooth and elastic (if it is slightly soft, add a little more flour). Form a ball.
Follow the above procedure for the basic white dough, additionally adding the finely chopped spinach in the well with the egg.
Follow the procedure for the basic white dough, additionally adding the finely blended red beetroot in the well with the egg.
Once all three doughs are prepared and the respective balls are formed, place them on a plate, cover them with plastic wrap for food, and let them rest for half an hour.
After the resting time, take one dough at a time and roll it out with the rolling pin or with the Nonna Papera’s pasta machine. If you use the machine, start passing the dough from the thickest notch and proceed gradually to the penultimate. Remember that the sheet must be very thin: placing a hand behind, it must be visible.
Place the ricotta and walnut filling on a sheet, keeping a slight distance between each heap. Then cover with another sheet. If you want a Christmas effect, you can decorate the top sheet using a mold: I used a wooden one shaped like a ball.
Place the decorated sheet over the one with the filling and, with a ravioli mold or a serrated wheel, cut the fresh pasta. Seal the edges well to prevent them from opening during cooking.Repeat the same procedure for the white, red, and green doughs.
Here they are: your colorful ravioli are ready to be cooked in salted boiling water. Remember to drain them with a slotted spoon as soon as they rise to the surface, about 2-3 minutes.
Colorful ravioli, delicate and carefully handmade. All that’s left is to cook them and serve them, for a first course that combines tradition, taste, and creativity, ideal for holidays, special occasions, and family dinners.
Extra idea: with the leftover pasta, you can make small squares to cook in meat broth.
Storage and Tips
Storage: place the ravioli on a floured tray, spaced out, cover them with a clean cloth, and store them in the refrigerator. It is advisable to consume them within 24 hours.
You can also freeze them: place them on a floured tray without overlapping them and put them in the freezer. Once well frozen, transfer them to food bags. This way, they keep for up to 2-3 months. Cook them directly from frozen in salted boiling water, without thawing.
Tips: make sure to finely chop the walnuts, as large pieces can pierce the pasta.
For a bright red and green, squeeze the vegetables very well and make the dough thin as it retains the color better.
FAQ
What can I do if the dough is too soft?
If the dough is too soft or sticky, add a little flour at a time and knead until you obtain a smooth and elastic consistency. Be careful not to overdo it, or the sheet will become hard.
How can I prevent the ravioli from opening during cooking?
Seal the edges well by pressing with your fingers or a serrated wheel and make sure the filling does not leak. A too moist sheet can cause them to open, so lightly flour it if necessary.
What can I dress colorful ravioli with?
Homemade ravioli can be paired with various dressings: melted butter and sage for a delicate flavor, a drizzle of extra virgin olive oil with aromatic herbs, or a light tomato sauce.
I served them with a tasty Parmesan cream and a sprinkle of chopped walnuts.
