Beet-pistachio-raspberry Ravioli Salad, And Pistachio Oil Recipe
Ravioli de remolacha con frambuesa y pistachos
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Ingredients
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Ingredients for Beet-Pistachio-Raspberry Ravioli Salad
Method
Instructions for Preparing Beet-Pistachio-Raspberry Ravioli Salad
Make the Ravioli Dough
In a mixing bowl, combine the cooked beetroot puree, flour, egg, and salt. Knead the mixture until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In another bowl, mix the ricotta cheese, chopped pistachios, and half of the fresh raspberries. Season with black pepper to taste.
Roll out the Dough
After resting, roll out the dough on a floured surface until thin. Cut into 2-inch squares.
Fill the Ravioli
Place a small spoonful of the filling in the center of each square. Fold the dough over to create a triangle and press the edges to seal.
Cook the Ravioli
Bring a pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface. Remove and drain.
Assemble the Salad
In a large bowl, combine the cooked ravioli, arugula, remaining raspberries, and drizzle with pistachio oil and balsamic vinegar. Toss gently.
Serve
Plate the salad and garnish with additional chopped pistachios and a drizzle of pistachio oil. Serve immediately.