Serves : 2
Preparation time : 20 minutes
Rest : 30 minutes
Cooking time : 5 minutes
Ingredients
Pasta dough
- 250 g (9 oz) flour
- 2 eggs
- 30 ml (2 tbsp) beet juice
- 30 ml (2 tbsp) olive oil
- 1 pinch salt
Tomato confit filling
- 250 ml (1 cup) ricotta
- 125 ml (1/2 cup) grated Parmesan cheese
- 45 ml (3 tbsp.) walnuts of your choice, chopped
- 60 ml (4 tbsp.) candied tomatoes, chopped
- 1 clove garlic, chopped
- 1 pinch thyme, powdered
- salt and freshly ground pepper to taste
Minute sauce
- 1 shallot, chopped
- 15 ml (1 tablespoon) fat of your choice (butter, oil or Mycryo cocoa butter)
- 250 ml (1 cup) 35% cream
- 1/2 vegetable bouillon cube
Preparation
- For the dough, on the work surface or in a bowl, in the flour, form a well into which you add the eggs, beet juice, oil, pinch of salt and, using a fork, mix in the flour gradually. Once the mixture is homogeneous, knead by hand for 5 minutes, until the dough is compact, smooth and elastic (add water if it's dry or flour if it's too sticky).
- Form into a ball and refrigerate for 30 minutes.
- Meanwhile, in a bowl, mix together the ricotta, Parmesan, walnuts, tomatoes, garlic and thyme. Check seasoning.
- In a frying pan, sweat the shallot in the fat of your choice.
- Add the cream and stock. Check seasoning. Keep warm.
- Lightly flour the dough and, using the rolling pin or a rolling pin on the work surface, roll out the dough.
- Using a heart-shaped cookie cutter, cut the dough into an even number of pieces.
- Divide the filling between half the dough pieces. Place a heart of dough on top of each piece. To close each ravioli, press the edges together.
- Bring a pan of salted water to the boil, then plunge the ravioli into the boiling water and cook for around 3 minutes. Drain.
- Divide the ravioli between the plates and top with the sauce.
