Beet Ravioli — Recipe | Borjomi Gastro Guide
Beet Ravioli — see ingredients, step-by-step cooking instructions and chef tips on Borjomi Gastro Guide.
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Cooking tools:
- Pasta machine
- Ravioli cutter
- Blender
- Fine-mesh sieve
- Kitchen scale
- Cheesecloth
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
- Pot
- Skillet
- Stove
- Refrigerator
- Freezer
- Airtight container
- Plate
- Spoon
- Tongs
- Colander
Ingredients
- 300 grams highest quality flour
- 13 pieces Egg yolk
- 1000 grams Beetroot
- 150 grams Speck or prosciutto
- 150 grams white onion
- 30 milliliters Olive oil
- 3 grams Salt
- 2 grams pepper
- 300 grams Ricotta
- 100 grams Parmesan
- 30 grams Butter
- 30 grams Speck or prosciutto
- 20 grams Dates
- 5 grams Cedar nuts
- 40 milliliters White dry wine
- 15 grams Arugula
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