Double Trouble Ravioli

You probably heard this more than once on this website, but we love to prepare and eat pasta dishes. Just look around at our recipe, such as our Allagreen Pasta one, and you will see how we like to innovate in this direction.

We've been using fresh pasta dough for more than a year but never tried anything beyond classical approaches. So it was about time to go out of our comfort zone and try something different. Thus, this dish got to see the light of day.

As you will see below, this ravioli recipe only sounds complicated when it is actually very easy to make. So, here is what you have to do.

• The first step is to make the ravioli dough. Since we will be working with two colors, you will need two mixing bowls. Well, actually three. So, yeah, prepare 3 bowls :)
• In one bowl, grate the pre-boiled beetroots. Make sure not to throw away their juice.
• Using a strainer, strain all your grated beetroots in your second bowl. You want everything to be as fine as possible.

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• When done, add the egg yolks, flour, semolina, olive oil, and juice. Start kneading until you get a nice and firm dough. Depending on the flour you use, you might need more flour.

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• Knead until you get a smooth dough. Divide the dough into 2 pieces and wrap them individually in plastic wraps. Place one of the pieces in the freezer for later use and one in the fridge.
• Let's make the second ravioli dough. Basically, you will need to repeat the process but without the beetroot. So once again, add the ingredients to the bowl, combine them, knead the dough until nice and smooth and divide into 2 pieces - keep one and freeze the other one.
• This recipe requires you to make 2 types of ravioli filling. This means that once again, you will need 2 mixings, thus 2 small bowls.
• In the first one, combine the cheese types for the beetroot ravioli. Using a teaspoon, stir well to combine. Cover and place it in the fridge.

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• Now, in the second bowl, make the other cheese filling by using the same principle.

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• Let the pieces of the dough and the cheese ravioli fillings sit in the fridge for at least one hour, but overnight is even better.
• After their break, take the dough out and prepare your pasta machine. Make sure that everything is really well coated in semolina, including the machine. Make the lasagna sheets starting from the thickest level. Go down with one level one step at a time. I actually don't go thinner than level 5, but that's up to you.

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• When you finish preparing all the dough, you can focus on the filling.
• Now, there are two ways in which you can make ravioli. You can place one sheet, the filling, another sheet over it, and cut in the shape of ravioli. Or you can make each ravioli at a time. Either way, be sure to use some water and wet the dough at the edges. This will work as glue and will keep the ravioli compact.
• Take a very large pot and put salted water to boil.
• While this happens, you can prepare the ravioli sauce and the pesto. Let's start with the sauce.
• In a pan, heat up one tbsp of olive oil and cook the leek for 3-5 minutes. Add the white wine and let it reduce. This should not take more than 5 minutes on low speed.

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• Using a strainer, pour the wine mixture into a bowl. You want to use only the liquid and discard the leeks.
• In the same pan, heat up the remaining olive oil. Cook the chopped carrots for 5 minutes on medium heat. After that, add the zucchinis and leave them to cook for another 2 minutes.

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• Pour the wine over the veggies, season with salt and pepper, and gently stir. After a minute, take the pan off heat move to the pesto.
• In your food processor, place the ingredients you need to make the pesto. Pulse until you get to the texture you prefer. I like my pesto a little bit more crunchy, but feel free to make your pesto just how you like it.

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• When the salted water is boiling, place your ravioli in there and let them boil for a maximum of 2 minutes.
• Put the pan with the veggie sauce back on medium heat; after 2 minutes of boiling, transfer the ravioli, plus some of the starchy water in the pan and let it cook for a couple of minutes.

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• Plate the ravioli and top them with your pesto. Serve immediately with some grated parmesan and black pepper.

You don't need me to tell you that the ravioli recipe originates from Italy. However, I will tell you that its first mention was in the 14th century in a personal letter of a Prato merchant.

Another very interesting fact about this pasta type is that you can actually find similar recipes in other cultures as well. For example, in Turkey, you can find a meal very close to ravioli known as manti, while in China, you stumble upon wontons.

* For more pasta recipes, you can check out our Creamy Burrata Pasta or our No Regrets Spaghetti all'Amatriciana, if you want a more meaty dinner.

** If you want to use the frozen dough, just get it out in the morning and let it defrost in the fridge. Cover it in semolina and shape it as you would a normal fresh dough.

*** Don't forget to tag us on Instagram when making this dish.