- Cooking at the table
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Free delivery from CHF 80.-
01. February 2016
Preparation time: 30 minutes and allow 2 hours for dough to rest
Cooking time: 40 minutes
Heat up butter and olive oil, add onions and cook lightly until transparent, add leaf spinach and carry on cooking together. Season to taste with salt, nutmeg and freshly ground black pepper, then allow to cool.
Then stir in ricotta, grated Sbrinz and the whole egg, and once again season to taste.
Halve the beetroot dough; roll out thinly with pasta machine or flour-dusted rolling pin and flour. With the dough cutter lightly imprint dough with 12 hearts, place the ricotta-spinach mass in the middle of the heart shape and, with the help of a small spoon, make a depression.
Brush the 5mm edges of the dough left free with a little water and then carefully cover with the other beetroot dough half.
Firstly, press the heart cutters down into the flour and then cleanly punch out the ravioli.
Cook the ravioli in salted water just above simmering point.
Meanwhile heat up the Serrano ham without fat whilst turning.
Arrange the heart-shaped ravioli on the Serrano ham and add the finishing touch with the Sbrinz shavings.
Heat up sage leaves in butter and distribute over the ravioli. Goes really well with a champagne breakfast.