Feeding Art

Cook, eat, dream, play.....Foodstory by Inga&Lily
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Pasta/Tjestenina

Colorful Ravioli/Dvobojni Ravioli

To make this beautiful, colorful pasta you will need little bit more time. But the eye catching pasta at the plate is worth every single minute. Using beetroot you are not going to lose bright red color after cooking, and I would suggest to serve it only with aromatic brown butter for nut taste and some semi dried tomatoes and fresh rocket.

It is great vegetarian dish, but also suitable for vegans because of filling with eggplants and spices. You just need to replace brown butter with olive oil or special vegan butter.

Very important – do not ever cook fresh pasta! Just boil water with salt, remove the pot from the heat and let ravioli 1-2 minutes in it. You can freeze them as well (not cooked) and prepare them the same way.

 Red/white Ravioli

Red dough:

Flour type 00 (Italian flour)

Salt

Cooked beetroot (pureed) and little bit of Harissa paste (to get bright red color)

 

Knead dough for about 10 minutes or until you get smooth, elastic dough. Wrap it in foil and leave it to rest for 1 hour or overnight in the fridge.

White dough:

Flour type 00 (Italian flour)

Lukewarm water

Salt

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Knead dough for about 10 minutes or until you get smooth, elastic dough. Wrap it in foil and leave it to rest for 1 hour or overnight in the fridge.

Filling for Ravioli:

Eggplants

Garlic

Olive oil

Salt and pepper

Rosemary and Thyme

Cut the Eggplants in ¼, sprinkle with olive oil and season with salt, pepper, thyme and rosemary.

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Preheat oven at 180 C and bake until gold brown.

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Peel, puree and season as needed. You can add some chopped parsley as well.

Use a pasta roller to roll it out. Cut red dough in wider and narrow strips. Place them on the thinly rolled white dough. Use some water as glue. Using a rolling pin, roll it very carefully.

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Then, roll it one more time through pasta roller. Fill ravioli with Eggplants filling.

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Put fresh ravioli in just boiled water with salt for 1-2 minutes, but turn off the heat (do not cook them).

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-Croatian version-

Da bi napravili ove lijepe i atraktivne raviole potrebno je samo malo više vremena i strpljenja. Ali, vrijedno je svake minute rada. Nakon kuhanja ravioli ne gube na intenzivnosti crvene boje, zahvaljujući cikli od čega je i napravljena. Punjeni su pečenim patliđanima aromatiziranim maslinovim uljem, ružmarinom, timijanom i češnjakom te su idealan obrok za vegane i vegetarijance jer tjestenina ne sadržava jaja.

Ja sam ih servirala uz malo smeđeg maslaca jer volim njegovu blago orašastu aromu, nekoliko polusušenih mini rajčica (najbolje je posušiti ih u pećnici, fino aromatizirane ružmarinom, timijanom, soli, paprom i maslinovim uljem) i rukole. Za vegansku varijantu maslac zamijeniti maslinovim uljem ili nekom od veganskih varijanti maslaca.

Svježe raviole nikako ne kuhati! Vodu sa soli zakuhati do ključanja, maknuti s vatre, ubaciti raviole i nakon 1-2 minute su gotovi. Možete ih nekuhane i smrznuti i pripremiti na isti način.

Crvena tjestenina:

Brašno tip 00 (talijansko)

Sol

Purirana kuhana cikla i malo harisa paste (da boja bude intenzivnije crvena)

Od navedenih sastojaka umijesiti elastično, glatko tijesto. Mijesiti oko 10 minuta. S obzirom da purirana cikla sadrži puno tekućine, potrebno je pri miješenju tijesta dodavati brašno. Umotati u prijanjajuću foliju i ostaviti 1 sat da miruje ili duže. Može se umijesiti i dan ranije i ostaviti u hladnjaku.

Bijela tjestenina:

Brašno tipa 00 (talijansko)

Mlaka voda

Sol

Od navedenih sastojaka umijesiti elastično, glatko tijesto. Mijesiti oko 10 minuta. Umotati u prijanjajuću foliju i ostaviti 1 sat da miruje ili duže. Može se umijesiti i dan ranije i ostaviti u hladnjaku.

Punjenje:

Patliđan

Češnjak

Maslinovo ulje

Sol i papar

Ružmarin i timijan

Patliđane oprati, prerezati na ¼, preliti s maslinovim uljem i začiniti sa soli, paprom, sitno sjeckanim timijanom i ružmarinom. Peći na 180 C. Ohladiti, oguliti, purirati i po potrebi začiniti te dodati po želji sjeckani svježi peršin.

Razvaljati tijesto na mašinu. Dio crvenog tijesta izrezati na šire i uže trake. Slagati ih na tanko razvaljanu bijelu tjesteninu. Koristiti malo vode kao ”ljepilo”. Pažljivo proći preko s oklagijom te još jednom kroz mašinu. Formirati raviole s gore navedenim punjenjem.

Svježe raviole staviti u proključalu vodu i ostaviti 1-2 minute (ne kuhati).

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