Description
A delightful recipe for beet heart ravioli filled with creamy ricotta and fragrant thyme.
Ingredients
Scale
- 2 cups beet puree
- 2 cups all-purpose flour
- 1 large egg
- 1 cup ricotta cheese
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- In a bowl, mix the beet puree, flour, and egg to form a dough.
- Knead the dough for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- In another bowl, combine ricotta cheese, thyme, salt, and pepper.
- Roll out the dough thinly and cut into heart shapes.
- Place a small amount of the ricotta mixture on half of the hearts.
- Fold the other half over and seal the edges with a fork.
- Boil the ravioli in salted water for 3-4 minutes until they float.
- Drain and drizzle with olive oil before serving.
Notes
- Ensure the beet puree is smooth for the best texture.
- Fresh thyme can be substituted with dried thyme if necessary.
- Serve with a light salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Beet Heart Ravioli with Ricotta and Thyme