Turnip and rutabaga filled ravioli

329 Views
 
MASTERY Level
45 min
330 Views
 
MASTERY Level
6 People
45 min
INGREDIENTS for 6 people

For pasta

salt

2 Spoons of oil

5 egg

500 g all-purpose flour

 

 

For the stuffing

water

garlic

oil

Parmigiano Reggiano cheese

spices

200 g yellow turnip

600 g red turnip

Preparation

To make the pasta dough: Mix all the ingredients together adding enough water to make a soft smooth dough. To make the filling: boil the red turnips and the rutabaga, peel and pass them through a sieve, season with salt to taste, a small pinch of nutmeg, black pepper and cloves, all ground. Amalgamate everything and lightly stir-fry in a pan with a little oil and two garlic cloves, which will be removed at the end. To make casunziei roll out the dough into rather thin layers and cut out disks using a round pasta cutter. In the centre of each disk put a dollop of filling, then seal well by hand giving the ravioli a crescent shape. Cook the ravioli in boiling salted water, and drain. Arrange onto a serving plate, sprinkle with grated grana-type cheese and drizzle with burnt melted butter and sprinkle with poppy seeds.

First courses
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