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Beetroot ravioli with King crab filling

Posted on: 08-19-2015 Posted by: Zuzana

Amazing ravioli from vegetarian, fuchsia coloured beetroot dough with delicious filling of King crab and two kinds of cheese. Blessed with a sauce to your taste and a glass of white wine.

Preparation time 120 minutes .. Cooking 12 minutes .. Durability few months in the deep freezer

THE BEETROOT DOUGH ..

  • 250 g cooked, peeled beet
  • 450 g semolina flour
  • 1 little egg
  • 1 tbsp olive oil
  • 1 tsp salt
  • water, if necessary

THE THE KING CRAB FILLING ..

  • 12 ounces pure crabmeat
  • 5 green onions, finely chopped
  • 6 ounces ricotta
  • 1/4 cup Parmesan cheese
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • salt & pepper to taste

THE BEETROOT DOUGH

First of all cook the beet completely, let cool down, peel and process to a puree.
Blend the ingredients in a food processor. As above, the dough should hold together, but be very stiff and not sticky. Add more flour if your dough is even slightly sticky.

MACHINE PROCESSING

Cut off a chunk of beet dough slightly smaller than a tennis ball. Smash it between your palms into a patty, dust with flour, and then feed it into your pasta machine on the thickest setting. It may break into large chunks, but that’s no problem. Squish the chunks together, two layers thick, into a sheet of sorts. Feed this through the machine. Fold the sheet (or chunks) in half and repeat. Do this until the dough feels smooth and consistent (and it should not falling apart anymore). If the dough ever feels slightly sticky, dust both sides with flour.

HAND PROCESSING

Put the dough on with a flour slightly dusted surface and roll with the dough roller until springy, thin and soft dough. It might be slightly time consuming but don’t give up.

KING CRAB FILLING

Mix all ingredients together in a bowl and season to taste.
Process the dough into ravioli, fill them in with a King crab filling and cook in boiled, slightly salted water until they come up to the surface. Let them cook for 2 more minutes and take them out of the water.

Serve with the White wine sauce → or the French fennel sauce → and enjoy !

If you intend to cook ravioli on some other moment, put them UNCOOKED on a tray and freeze first one by one, making sure they do not touch each-other. After freezing store them together in the plastic bag in deep freezer.