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Beetroot and tarragon ravioli recipe
- Cuisine: Italian
Ingredients
Ravioli Filling
2 whole beetroots
2 tbspn olive oil
Salt
Pepper
2 tsp grated horseradish
approx 20 fresh tarragon leaves
Ravioli Dough
1 cup plain flour
2 eggs
1tbspn olive oil
1 beaten egg.
Horseradish Cream
2 tspn grated horseradish
1 tspn white wine vinegar
2 tbspn creme fraiche
Combine horseradish, white wine vinegar and crème fraiche.
Baby Beetroot Salad1/2 cup baby beetroot leaves
2 tsp red wine vinegar
Mix baby beetroot leaves with red wine vinegar.
Preparation
Ravioli Filling
Steam whole beets till soft (about 40 mins). Peel and chop beetroot into quarters and place on a baking tray. Sprinkle with salt and pepper and coat with olive oil.
Bake in a slow oven (150 degrees) for about an hour. Allow to cool.
In a food processor, blend beetroot, horseradish, tarragon leaves and extra cracked pepper till combined.
Ravioli Dough
Sift flour into a large bowl, add eggs and olive oil. Knead dough till smooth and roll through a pasta machine. Cut into 10 cm squares. Brush edges with beaten egg.
(Ready-made wonton wrappers can be used as an alternative).
Roll beetroot mix into small flat balls with your hands and place into centre of each ravioli square. Cover with another square and press edges firmly to seal.
In a large saucepan bring water to boil and add salt and olive oil. Cook ravioli for approx 3-5 mins.
To garnish
Extra tarragon leaves
Parmesan cheese, grated
Serve ravioli topped with tarragon, horseradish cream mix, salad and grated parmesan.
If you enjoyed this Beetroot and tarragon ravioli recipe then browse more Italian recipes, pasta recipes and our most popular hainanese chicken rice recipe.
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