Beet Ravioli

Name: Beet Ravioli
Total time: 7200 s
Yield: Serves 4 servings
Ingredients: 2 1/3 cups all-purpose flour (about 300 grams); 2 eggs; 2.8 oz cooked beet (about 80 grams); 3.5 oz gorgonzola cheese (about 100 grams); 3 1/2 tablespoons heavy cream (about 50 grams); 2 artichokes; 1 garlic clove; Salt and pepper, to taste; Extra-virgin olive oil, to taste; Marjoram, to taste

mserino @cook_17588456

Pink to promote and raise awareness for breast cancer prevention.

mserino @cook_17588456

Pink to promote and raise awareness for breast cancer prevention.

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Ingredients

1 1/2 hours

Serves 4 servings

2 1/3 cupsall-purpose flour (about 300 grams)
2eggs
2.8 ozcooked beet (about 80 grams)
3.5 ozgorgonzola cheese (about 100 grams)
3 1/2 tablespoonsheavy cream (about 50 grams)
2artichokes
1garlic clove
Salt and pepper, to taste
Extra-virgin olive oil, to taste
Marjoram, to taste

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Steps

1 1/2 hours

1

Boil the beet until tender.
2

Blend the eggs with the beet and a pinch of salt in a food processor.
3

Combine the blended mixture with the flour to form a dough. Let it rest.
4

Prepare the filling by mixing the gorgonzola with the heavy cream until smooth.
5

Roll out the dough into thin sheets and cut to form ravioli.
6

Clean the artichokes, slice them thinly, and sauté in a pan with olive oil and a garlic clove. Season with salt and pepper.
7

Boil the ravioli, then toss with the artichokes and marjoram.
8

Plate and garnish with the sautéed artichokes.