Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli di barbabietola ripieni di ricciola su crema di bufala

Beet Ravioli Stuffed with Amberjack on Buffalo Cream

Name: Beet Ravioli Stuffed with Amberjack on Buffalo Cream
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 5.3 oz (150 grams) cooked red beet; 1 1/4 cups (150 grams) all-purpose flour, plus more as needed; 2/3 cup (100 grams) semolina flour; 1 large egg; Salt, to taste; 7 oz (200 grams) fresh amberjack fillet; 1 medium potato; as needed Extra-virgin olive oil,; Salt, to taste; Chives, to taste; 7 oz (200 grams) buffalo milk mousse or whipped buffalo ricotta; 2/3 cup (150 ml) heavy cream

MastroGourmet @MastroGourmet

Napoli

A colorful, nutritious, and flavorful first course.

MastroGourmet @MastroGourmet

Napoli

A colorful, nutritious, and flavorful first course.

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Ingredients

1 hour

Serves 4 servings

For the pasta
5.3 oz (150 grams)cooked red beet
1 1/4 cups (150 grams)all-purpose flour, plus more as needed
2/3 cup (100 grams)semolina flour
1large egg
Salt, to taste
For the filling
7 oz (200 grams)fresh amberjack fillet
1medium potato
as neededExtra-virgin olive oil,
Salt, to taste
Chives, to taste
For the cream
7 oz (200 grams)buffalo milk mousse or whipped buffalo ricotta
2/3 cup (150 ml)heavy cream

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Steps

1 hour

1
2

Boil the potato in plenty of water. Puree the beet and mix it with the flours, egg, and a pinch of salt.
3

Knead the beet and flour mixture until smooth, then wrap in plastic wrap. Refrigerate for at least 30 minutes.
4

Clean the amberjack: remove scales, skin, and bones, then cut into small cubes. Sear in a skillet with a little olive oil. Flake the fish and potato with a fork, then mix well until you have a uniform filling.
5

Roll out the pasta dough. Place a teaspoon of filling and a little chives on the dough, then cover with another sheet of pasta. Shape into ravioli.
6

Bring water to a boil and cook the ravioli. Meanwhile, melt the buffalo mousse in a saucepan with the cream, stirring until you have a smooth sauce. Strain the sauce if needed.
7

To serve, spoon the buffalo cream onto plates, arrange the ravioli on top, and garnish with chives.