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Ingredients
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Ravioli
Filling
Salad
Method
Ravioli Preparation
Make the Dough
In a large bowl, mix the beet puree, flour, eggs, and salt until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
Form the Ravioli
Place small spoonfuls of filling on one sheet of dough, leaving space between. Moisten the edges with water, then place another sheet over the top. Press to seal and cut into individual ravioli.
Cooking and Serving
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float. Remove with a slotted spoon.
Prepare the Salad
In a large bowl, toss frisée with olive oil, balsamic vinegar, salt, and pepper.
Plate the Dish
Serve the salad on plates, top with the cooked beet ravioli, and drizzle with additional olive oil if desired.