Beetroot Ravioli

From egg yolk, flour, egg, water as needed and salt make a smooth, so-called ‘lean’ pasta dough and let it rest for half an hour.

In the meantime, peel beet and potatoes, cook in a little salted water and pass through a vegetable mill.

Fry breadcrumbs in butter, mix with the beet and potato puree.

Season strongly with salt and freshly ground pepper.

Then roll out the dough paper-thin, cut out circles with a glass and fill them.

Brush the dough circles with egg white, place a spoonful of filling on each half of the circle, press together to form a half moon.

Slowly cook the ravioli in salted water.

Arrange on plates, baste with brown butter, sprinkle with poppy seeds and Parmesan cheese.

Preparation Tip:

The poppy seeds can also be omitted. Instead, grated horseradish sprinkled on top is also exceedingly tasty.

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