I love homemade pasta and I like to enrich it with a bit of color. Try these Red Beet Ravioli Stuffed with Potatoes and Bacon, they are really tasty and at the same time delicate. If you want a more vivid color, I recommend cooking the beetroot in the oven. Here you find an idea on how to dress them.

Red Beet Ravioli with Butter and Sage

Difficulty: Easy
Cost: Economical
Preparation time: 45 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

14 oz all-purpose flour
2 eggs
2 pinches fine salt
5 oz boiled red beet (pre-cooked)
1.75 lbs potatoes
3.5 oz cream cheese
14 oz smoked bacon
3 tbsps grated Parmesan
2 pinches black pepper (ground)
2 pinches nutmeg (grated)

Preparation

Puree the pre-cooked beets using an immersion blender.
On a work surface, make a well with the flour, add the eggs, beet puree, and salt.
Knead until you get a smooth and firm dough.
Divide the dough into 4 parts, about 5 oz each.
Slightly flatten the dough, if it is too soft, lightly flour the surface.
At this point, use the pasta machine.
Insert the dough piece at the maximum thickness, fold it on itself and pass it again at the maximum thickness.
Repeat this operation at least ten times.
Now pass the obtained sheet once at the thinnest thickness, until you reach the last thickness, which is the thinnest in the pasta machine.
Here’s your sheet ready.
Boil the potatoes with their skin in salted water for about 15 minutes, check that they are soft by piercing them with a fork.
Peel the potatoes and mash them into a puree.
Fry the bacon for a few minutes.
In a bowl, mix the potatoes, cream cheese, bacon, Parmesan, nutmeg, and pepper.
Place a teaspoon of filling at a distance of about 1.25 inches from each other.
Fold the sheet, if too dry, slightly wet the edges and spaces between the filling.
Cut the ravioli with a ravioli cutter.
Cook for a few minutes, drain directly with a slotted spoon, placing them in a pan with butter and sage.
Saute the ravioli and serve with plenty of grated Parmesan.