Such a simple and yet luxurious recipe. Potato and mint goes together so beautifully and making beautiful red / pink ravioli is so fun to make with kids. This recipe makes playing with your food super fun. Smothered in sage butter or white pasta sauce makes this a very tasty recipe.
You will need the main ingredients, which is potatoes, beetroot, mint and flour.
Steam your beetroot. It is ready when you can insert a knife easily. Let them cool down and peel. You can use already cooked beetroot as well.
Blend your cooked beetroot with 1/3 cup of water.
Add your beetroot liquid to your flour.
Add 2 tsp of salt.
* You can add 2 tsp of oil as well to your dough if you want a richer dough. * I left the oil out, as it tastes great without it. The less ingredients, the simpler things are.
Mix the beetroot liquid and flour together to form a stiff dough. Let it rest for minimum of 30 minutes. Wrap it, so that it doesn't dry out.
Peel your potatoes and cut them into smaller pieces. Boil the potatoes in water until they are soft. Drain the water. Add the butter, mint (finely cut) and 2tsp of salt.
Mix it all together to form a stiff mashed potato consistency.
I don't have a rolling pin. But I used an old glass bottle to roll the dough out really thin. I can't stress this enough. Try and roll it as thin as you possibly can. Don't forget to dust your work surface and bottle with loads of flour.
Use a cookie cutter to cut out shapes. on the one side, add a spoonful of your potato mixture.
Use your finger and dip it into water. Add water around the rim of the shape without a filling.
Place the shape on top of the filled shape and gently press the sides together.
Boil your ravioli in salt water for about 3 - 5 minutes. The ravioli will pop up to the top when ready. Spoon them out onto a plate and serve with your favourite pasta sauce.
Ingredients
Directions
You will need the main ingredients, which is potatoes, beetroot, mint and flour.
Steam your beetroot. It is ready when you can insert a knife easily. Let them cool down and peel. You can use already cooked beetroot as well.
Blend your cooked beetroot with 1/3 cup of water.
Add your beetroot liquid to your flour.
Add 2 tsp of salt.
* You can add 2 tsp of oil as well to your dough if you want a richer dough. * I left the oil out, as it tastes great without it. The less ingredients, the simpler things are.
Mix the beetroot liquid and flour together to form a stiff dough. Let it rest for minimum of 30 minutes. Wrap it, so that it doesn't dry out.
Peel your potatoes and cut them into smaller pieces. Boil the potatoes in water until they are soft. Drain the water. Add the butter, mint (finely cut) and 2tsp of salt.
Mix it all together to form a stiff mashed potato consistency.
I don't have a rolling pin. But I used an old glass bottle to roll the dough out really thin. I can't stress this enough. Try and roll it as thin as you possibly can. Don't forget to dust your work surface and bottle with loads of flour.
Use a cookie cutter to cut out shapes. on the one side, add a spoonful of your potato mixture.
Use your finger and dip it into water. Add water around the rim of the shape without a filling.
Place the shape on top of the filled shape and gently press the sides together.
Boil your ravioli in salt water for about 3 - 5 minutes. The ravioli will pop up to the top when ready. Spoon them out onto a plate and serve with your favourite pasta sauce.
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