Ravioli with beets and ricotta

03692 RAVIOLI with ' beard ' IETOLA and RICOTTA INGREDIENTS for 6 PEOPLE For the ravioli: Browse 550 g fresh egg, 1 egg, 1 tablespoon of olive oil, 4 tablespoons of coarse salt, 4 tablespoons of flour to the work surface.

For the filling: 400 g baked red dibarbabietole, 300 g of ricotta cheese, 30 g butter, 1 egg, 1 egg yolk, 2 tablespoons of breadcrumbs, 3 tablespoons Parmesan cheese, pepper, salt.

For seasoning: 100 g butter, 4 tablespoons Parmesan cheese, black pepper in grains.

PROCEDURE prepare the filling: Peel lebarbabietole, cut into cubes of 2 cm.

Melt the butter in a saucepan, season 3? lebarbabietole.

Remove the Pan from the heat, add the ricotta, shuffled and passed all the vegetable mill, picking up the mixture into a bowl.

Add the Parmesan, the egg and the egg yolk whisked, add the breadcrumbs, stirring.

The dough should be smooth and consistent, if too much liquid together more breadcrumbs and Parmesan.

Add salt and pepper, mix well with a fork until you get a homogeneous mixture.

Keep the stuffing in the refrigerator until use.

Make dumplings: roll out the dough on the work surface dusted with flour the dough should be quite thin, pull it with a rolling pin until the desired thickness (3 mm).

Crop it in 12 cm discs, resting on a saucer and browse with the pasta wheel crop it according to the outline.

Aligned on the countertop half diskettes and spalmateli lightly with beaten egg white.

Put the filling in the center of the disks.

Cover each disc with another, pressing well.

Place ravioli on trays covered with napkins floured or parchment paper and let them dry 20 minutes.

Bring to a boil 4 quarts salted water in a pot, pour in the oil.

Break the peppercorns with a pestle or in garbage disposals.

Melt the remaining butter over medium heat.

Turn off the heat and add the butter, pepper keep warm by immersing the Pan in another with boiling water.

Pour the ravioli in the saucepan with salted boiling water, a few at a time in 4 shooting.

Cook 5 minutes each time, drain with slotted spoon.

Place on a serving dish.

Sprinkle them with Parmesan, decorate with the melted butter, continue until exhaustion.

Variant with apples and sour cream: prepare the stuffing with the same ingredients but using only 100 g of ricotta cheese, add 1 rennet Apple peeled, cubed and baked.

Add the Apple pulp allebarbabietole and ricotta first passed to the vegetable mill.

Toss with 150 g of cream mixed with 50 g of yogurt and warm over low heat.