Recipes, Main courses

Two-colored red ravioli dough with vegetable filling

Two-colored red ravioli dough with vegetable filling

For 4 people

Difficulty : medium

Price : affordable

Preparation time: 50 minutes

Resting time: 30 min

Cooking time: 3/4 minutes

Ingredients

For the plain dough

  • 200 g of T45 wheat flour
  • 2 whole eggs
  • 5 ml of olive oil
  • 2 g of fine salt

For the red dough

  • 200 g of T45 wheat flour
  • 2 whole eggs
  • 40 g of tomato paste
  • 5 ml of olive oil
  • 2 g of fine salt

For the vegetable filling

  • 150 g of zucchini
  • 120 g of carrots
  • 100 g of red bell pepper
  • 80 g of yellow onion
  • 1 clove of garlic
  • 20 ml of olive oil
  • 60 g of ricotta
  • 30 g of grated Parmesan
  • 2 g of fine salt
  • 1 g of ground black pepper
  • 2 g of Herbes de Provence

Ustensils

Preparing the ravioli

Mix the flour and salt in a mixing bowl.

Add the eggs and olive oil, then knead until you obtain a smooth dough.

Incorporate the tomato paste into the second dough, then knead until homogeneous.

Wrap both doughs in plastic wrap and let them rest for 30 minutes at room temperature.

Cut the zucchini, carrot, and bell pepper into a fine brunoise.

Chop the onion finely and mince the garlic.

Sweat the onion and garlic in the olive oil.

Add the vegetables and cook for 8 to 10 minutes until all the water has evaporated.

Let the mixture cool.

Stir in the ricotta and Parmesan, then season.

Roll out both doughs separately with the pasta machine until they reach a thin thickness.

Stack the two doughs and run them lightly through the pasta machine to seal them together.

Cut the dough into strips and place a small spoonful of filling at regular intervals.

Lightly moisten the edges, then fold to seal, pressing out the air.

Cut the ravioli using a pastry wheel.

Drop the ravioli into gently simmering salted water.

Cook for 3 to 4 minutes until they float to the surface.

Enjoy without moderation.

Chef’s Tips

Dry the filling thoroughly to prevent it from making the dough soggy. Run the two-colored dough strips through the pasta machine one last time to enhance the marbled effect.

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