Beetroot panzerotti with garlic butter, pecorino and poppy seeds – Food & Home Magazine
Ingredients - 1 quantity basic pasta dough - Filling - 130g cooked beetroot - 250g ricotta - 1 egg - 100g pecorino, freshly grated + extra, to serve - 80ml
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Ingredients
- 1 quantity basic pasta dough
- 130g cooked beetroot
- 250g ricotta
- 1 egg
- 100g pecorino, freshly grated + extra, to serve
- 80ml breadcrumbs
- a pinch of ground nutmeg
- salt
- freshly ground black pepper
- 100g butter
- 1 garlic clove, crushed
- 15ml (1 tbsp) poppy seeds, to serve
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