Randenravioli mit Fleischfüllung in Steinpilzsauce

Beet Ravioli with Meat Filling in Porcini Sauce

Pane-Bistecca

Homemade ravioli are just so much better than store-bought. These beetroot ravioli with meat filling in porcini mushroom sauce are incredibly delicious and definitely worth making yourself! I prepared some of these for my cooking class tomorrow. The rest I served up to my sweetheart!

In the cooking class, each participant makes one serving of meat ravioli and one serving of cream cheese ravioli and takes them home. But we sit down and eat the prepared ravioli. I store them in the freezer, make a light herb sauce to go with the cheesy ravioli and a tomato sauce to go with the meat ravioli.

Prep time

1 std 30 min

Cooking time

50 min

Portions

4-5

Total time

2 std 20 min

Ingredients

For the color:

1 small Beetroot cooked and grated, then blended, let cool in the fridge (can be prepared 1 day ahead or frozen)

For the dough, Base (makes approx. 30 pieces)

200 g Flour
2 Eggs
some Olive Oil
1 Pinch of Salt

For the stripes

100 g Flour
part of the pureed Beetroot
1 Egg-yolk, only if the dough is too dry!

Sauce:

30 g dry Porcini mushrooms, chopped, soaked in warm water
1 red Onion, chopped
4 Garlic cloves, chopped
1 twig Rosemary
3 dried Tomatoes, chopped
Olive Oil
Salz und Pfeffer
Chili Flakes
Paprika
100 ml Cream

Instructions

Step 1

Make pasta dough as in this recipe and let rest. The dough with beet is the same workstep, but be careful not to make it too wet!

Step 2

Make meat filling ahead of the day, you can freeze it!

Step 3

Roll out the doughs, but only to size 4! Then roll the red dough through the noodle cuter. Brush the yellow pasta sheet with egg-white (or spray water) and stick the long noodles onto it. Let it through number 4 again and then up to number 5. The leftover pieces of pasta I kneaded together that gave me marbled pasta.

Step 4

Put these sheets upside down onto floured towels. Put tbsp size batches of the meat filling onto the lower part of the sheet. Brush the top part of the sheets with egg-white and fold over the filling. Press the dough sheets between the fillings well together, then press the front well together, to get the air out. Cut the ravioli into size with cookie cutters. Put onto a baking paper. (you can freeze them this way and then cook from frozen)

Step 5

For the sauce heat the olive oil in a saucepan, add the onion, garlic cloves, dried tomatoes and rosemary and fry until translucent. Add the soaked mushrooms with the mushroom water. Simmer for 5 minutes. Add the cream and simmer again briefly.

Step 6

Simmer them in salted water for 5-7 minutes. Pour the sauce onto a large platter and place the ravioli on top. Sprinkle with Parmesan or truffle cheese and serve.

Notes

The best homemade Ravioli!

Beet Ravioli with Meat Filling in Porcini Sauce