Pink ravioli with buffalo ricotta cheese and saffron,

Pink ravioli with buffalo ricotta cheese and saffron,

This recipe represents the perfect combination in taste and flavors: the buffalo ricotta cheese gives, without doubt, the right “push” to the dish together with saffron. The result? Really amazing.

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Course: Pasta

Cuisine: American

Keyword: beetroot juice, eggs, flour, saffron

Prep Time: 50

Cook Time: 15

Total Time: 1 5

Servings: people

Calories: 174kcal

Cost: $40

Equipment

1 mixer

1 large pan

Ingredients

For the fresh pasta

300 gr flour 00
2 eggs
50/70 ml beetroot juice (a pack of about 500 gr of pre- cooked ones)
1 pinch fine salt

For the filling

450 gr buffalo ricotta
Saffron (about a teaspoon of saffron flowers) or 2 saffron sachets
Pepper and salt to taste

For the dressing

70 gr butter
2 sage leaves
Salt and pepper
1 tablespoon pin nuts
Fresh chives, oregano to taste
Parmesan cheese (one tablespoon for each portion about)

Instructions

Obtain the juice from the beets by putting them in an extractor or centrifuge machine (you can also grate them and then squeeze if you do not have suitable kitchen tools).
Mix the flour with the eggs, the salt and the beets juice, knead until the dough is homogeneous and elastic and then cover with cling film. If the dough requires, add more flour or water, it depends a lot on the humidity and quantity of beets. Let it rest for half an hour.
Mix the buffalo ricotta with one or two sachets of saffron (adjust by tasting), add pepper. Put the stuffing in the refrigerator covered with cling film. Meanwhile, prepare the aromatic herbs, wash them and set them aside.
Note: if you use dry saffron flowers put them into a mixer till they become like a powder.
Roll out the dough (if you use the machine, start from the lowest numbers then to go up until you get the thickness you like but almost at number 6). If you have a ravioli maker place a first sheet on top, fill each space with a little mixture and then close with the second sheet. Proceed like this until it runs out. If you do not have a ravioli maker, you can cut squares or circles and make beautiful triangle or half-moon ravioli, taking care to seal the edges well (use water or egg beaten to brush them so that they close well).
Cook the ravioli in abundant salted water.
Melt the butter in a large pan, add the sage and brown, take the ravioli and pour them into the sauce, mix for a minute and then serve hot with chives and oregano, pine nuts, a grind of pepper and some flakes of parmesan.
Be careful that the sage does not become dark or will release a bitter taste; add it after the butter has completely melted.

Video

Notes

You can replace the beetroot with spinach or pumpkin:in this case, you have to consider to boil these vegetables before mixing them to the flour and eggs (40 gr. about of mixed spinach or pumpkin). You will obtain green ravioli using spinach and dark yellow ravioli using pumpkin.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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