If you too, prefer ravioli over roses.
Frollemente has created the perfect recipe for Valentine’s Day, paired with our IGT Toscana Mezzanotte, a soft and enveloping blend of Merlot and Sangiovese.
INGREDIENTS
Pink dough
60 g whipped beetroot
1 egg
200 g 00 flour
Normal dough
2 yellow eggs
200 g 00 flour
1 pinch of salt
Filling
200 g cow’s ricotta
100 g pecorino romano
Pepper
Salt
Seasoning
150 g butter
20 g pine nuts
(A few chopped hazelnuts optional)
PROCEDURE
Start by preparing the two doughs for the ravioli. For the pink dough: Blend the beetroot and mix in a bowl with eggs and flour. Knead the dough until smooth and homogenous.
Prepare the second dough: Mix the eggs in a bowl, add the flour and a pinch of salt. Knead everything until you obtain a smooth and homogeneous dough.
Put both doughs back together and let them rest for 10 minutes.
In the meantime, prepare the filling by mixing the ricotta cheese, pecorino cheese and pepper (plenty of pepper) in a bowl. Add salt and place in a pastry bag.
Take the doughs and roll them out finely into small disks of about 7 cm in diameter.
Overlap them at the ends and then proceed to stuff them in the middle with the filling. Close the discs in a half-moon shape and roll them up into a little rose.
Prepare the nut butter in a frying pan and toast the pine nuts.
Boil the flower ravioli in well-salted water, cooking 4-5 at a time so as not to spoil them.
Toss them in the pan with the butter and garnish at the end with toasted pine nuts.
