Ravioli with young beet root Recipe

Ravioli with young beet root

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  • 200 grams of flour
  • 2 eggs, whisked
  • pinch of salt
  • 4 tablespoon of water


  • 200 grams of young beet root leaves, sliced
  • 1 small beet root, cut in 4th
  • 100 grams of cottage cheese or ricotta
  • 2 tablespoons of parmesan, grated
  • 1 egg
  • pinch of ground pepper
  • pinch of nut meg


  • 100 ml of yoghurt
  • 2 tablespoons of parmesan, shaves
  • basil flowers and leaves of African Blue basil

How to make Ravioli with young beet root

  1. Sift flour, add salt, eggs and water, knead dough, till it's uniform and smooth. Let it rest for 1 hour.
  2. Cook beet root and it's leaves, about 4 minutes, cool down.
  3. Mix cooked beet root, leaves, cottage cheese, parmesan, egg, pepper and nut meg.
  4. Roll out the dough, place 1 teaspoon of filling, cover with dough, seal edges, form squares.
  5. Cook ravioli in salted water, about 10-15 minutes.
  6. Serve sprinkle with yoghurt, parmesan and basil.

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