BET_SLIDER

ARTICHOKE & CHEVIN STUFFED BEETROOT RAVIOLI WITH TRUFFLE CREAM SAUCE

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Beetroot Pasta
  • 100g Pasta Flour
  • 2.5ml Salt
  • 1 Egg, plus another beaten for brushing on ravioli
  • 8ml Olive Oil
  • 1 medium-sized Beetroot - boiled, peeled and puréed
  • Artichoke Filling
  • 4 Shallots, peeled and chopped
  • 15 ml unsalted Butter
  • 2 Cloves Garlic, crushed with a knife and chopped
  • 5 small Marinated Artichokes - Boiled Artichokes will also be suitable or tinned artichoke hearts)
  • 100g Chevin Traditional (Goats’ cheese)
  • Truffle Cream Sauce
  • 1 small Red Onion, finely chopped
  • 10 ml unsalted Butter
  • 250ml Cream
  • 5ml Truffle Oil

Instructions

  • 1. To make the pasta: Lightly beat the egg together with the olive oil and 60ml of the puréed beetroot. Combine the flour and salt in a large mixing bowl and slowly mix in the egg and beetroot mixture till a dough forms. Knead the dough for 5 to 10 minutes, adding up to 1 tablespoon flour if dough is sticky. Wrap the dough in cling film. Leave to rest for 1 to 2 hours.
  • 2. Unwrap the dough, shape it into a rectangle and pass it through the widest setting of your pasta machine. Fold the dough over and repeat the process 4 times so that dough becomes glossy. Set the machine to the next narrower setting and pass the dough through twice. Continue to pass the dough through ever-narrower settings until you obtain the desired thickness (for ravioli go down to the second last setting). Dust the pasta sheet lightly with flour.
  • 3. To make the Filling: Gently sauté the shallots in a small pan. Once golden add the garlic and sauté for another minute. Remove pan from heat and set aside to cool. Chop the artichokes and mix into cooled shallots. Crumble the goats’ cheese and stir into the artichoke mixture. Set aside until ravioli is ready to be made.
  • 4. To assemble the Ravioli: Using a cookie cutter, cut the shapes for the ravioli, two pieces for each ravioli. Place a teaspoonful of mixture on the one ravioli side and then, using the small brush, paint a thin layer of beaten egg around the outer edge of the ravioli side. Place the other side on top of the side with the filling and firmly seal the two sides to form each ravioli pouch.
  • 5. To make the Sauce: In a small saucepan, sauté the finely chopped onion in the butter. When translucent, add the cream and bring to a gentle simmer. Simmer for 5 minutes then remove from the heat. Stir the truffle oil into the cream sauce. This step can be done while cooking the pasta.
  • 6. To cook the Pasta: Bring a large pot of salted water to the boil. Drop the ravioli into the boiling water. The ravioli will rise to the surface and should be cooked “al dente” after 3 to 4 minutes. Using a slotted spoon remove the ravioli from the boiling water and drain in a colander. Place the ravioli in serving dishes and drizzle with the truffle cream sauce.

Instructions

  • 1. To make the pasta: Lightly beat the egg together with the olive oil and 60ml of the puréed beetroot. Combine the flour and salt in a large mixing bowl and slowly mix in the egg and beetroot mixture till a dough forms. Knead the dough for 5 to 10 minutes, adding up to 1 tablespoon flour if dough is sticky. Wrap the dough in cling film. Leave to rest for 1 to 2 hours.
  • 2. Unwrap the dough, shape it into a rectangle and pass it through the widest setting of your pasta machine. Fold the dough over and repeat the process 4 times so that dough becomes glossy. Set the machine to the next narrower setting and pass the dough through twice. Continue to pass the dough through ever-narrower settings until you obtain the desired thickness (for ravioli go down to the second last setting). Dust the pasta sheet lightly with flour.
  • 3. To make the Filling: Gently sauté the shallots in a small pan. Once golden add the garlic and sauté for another minute. Remove pan from heat and set aside to cool. Chop the artichokes and mix into cooled shallots. Crumble the goats’ cheese and stir into the artichoke mixture. Set aside until ravioli is ready to be made.
  • 4. To assemble the Ravioli: Using a cookie cutter, cut the shapes for the ravioli, two pieces for each ravioli. Place a teaspoonful of mixture on the one ravioli side and then, using the small brush, paint a thin layer of beaten egg around the outer edge of the ravioli side. Place the other side on top of the side with the filling and firmly seal the two sides to form each ravioli pouch.
  • 5. To make the Sauce: In a small saucepan, sauté the finely chopped onion in the butter. When translucent, add the cream and bring to a gentle simmer. Simmer for 5 minutes then remove from the heat. Stir the truffle oil into the cream sauce. This step can be done while cooking the pasta.
  • 6. To cook the Pasta: Bring a large pot of salted water to the boil. Drop the ravioli into the boiling water. The ravioli will rise to the surface and should be cooked “al dente” after 3 to 4 minutes. Using a slotted spoon remove the ravioli from the boiling water and drain in a colander. Place the ravioli in serving dishes and drizzle with the truffle cream sauce.

Trackbacks/Pingbacks

  1. Ravioli in the Making | Gathered - February 15, 2015

    […] made this really gorgeous Artichoke and Chevin stuffed Beetroot Ravioli with a Truffle Cream Sauce which you should totally […]

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  • Servings : 6
  • Cook Time : 40 Min
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