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Recipe: Beet Ravioli with Hazelnuts
Add 1 teaspoon salt, 2 whole eggs and 1 egg yolk and process until beets are puréed and smooth. Sprinkle with flour and knead 3 to 4 minutes, adding more flour as needed until a smooth firm dough has formed. Meanwhile, mix together goat cheese, ricotta, 1 whole egg, parsley, garlic, lemon zest, ½ teaspoon salt and ¼ teaspoon pepper until smooth. Repeat 2 more times until a smooth even sheet of dough has formed, dusting with flour as needed. Cover the filling with another sheet of pasta, pressing out the air from around each portion of filling.
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