Beet Ravioli with Meat Filling in Porcini Sauce
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.
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)
200 g Flour
2 Eggs
some Olive Oil
1 Pinch of Salt
100 g Flour
part of the pureed Beetroot
1 Egg-yolk, only if the dough is too dry!
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