Pink Ravioli

Homemade pasta coloured with beetroot juice.

Ingredients:
Pink pasta-
3 cups (+) flour
1/2 cup fine semolina
3 eggs, beaten
1/3 cup beetroot juice (grate beets and squeeze juice or use juicer)
1/2 teas salt
Filling-
500 g Ricotta
1 egg
1 teas salt
Mint leaves, chopped (optional)
Olive oil and Parmesan to serve
Method:
Mix all ingredients for pasta, knead until soft and pliable. Let it rest for 20 min(dusted with flour and covered).
Prepare filling; mix all ingredients until smooth.
Roll out pasta on a floured surface (or use pasta machine), cut circles out.
On each circle put some filing leaving edges free. Wet edges with water (brush or fingers), enclose each circle pressing with your fingers.
At this stage pasta can be cook or frozen.
If you're cooking; Bring large pot of water to boil. Salt generously (1 teas salt per each litre of water). Place handful of pasta into boiling water, cook until they come to surface. Take out into colander. Do not overcook, that way you will loose the colour. When all ready, place on a serving dish, drizzle with olive oil and sprinkle with Parmesan cheese.


Pink Ravioli

Potrebno:
Pink tjestenina-
3 solje brasna+
1/2 solje sitne krupice / griza
3 jaja, umucenih
1/3 solje soka cvekle (izrendati i istisnuti)
1/2 k soli
Punjenje-
500 gr Rikota sira
1 jaje
1 k soli
sjeckano lisce mente / nane (po zelji)
Maslinovo ulje i Parmezan za servirati
Nacin:
Tjestenina- Pomijesajte sve sastojke za tjestaninu, umijesite cvrsto tijesto. Pobrasnite i ostavite odmoriti (20 min).
Napravite punjenje- pomijesajte sve sastojke u glatku masu.
Razvaljajte tijesto na pobrasnjenoj povrsini (ili koristite pasta masinu). Izvadite krugove zeljene velicine. Na svaki krug nanesite malo punjenja, pazeci da krajevi ostanu slobodni. Nakvasite krajeve vodom, pa pritisnite prstima da se zalijepe.
Sada tjesteninu mozete kuhati li zamrznuti.
Ako kuhate- U veci lonac prokljucajte dosta vode. Dobro zasolite (na svaki litar 1 k soli). Ubacite nesto tjestenine, kuhajte dok ne izadje na povrsinu. Nemojte duze kuhati, jer cete izgubiti boju. Izvadite na cjediljku, dok sve ne bude gotovo.
Prebacite u posudu za serviranje, pospite maslinovim uljem i Parmezanom.