Ravioli arlecchino
Tricoloured vegetable ravioli
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- For the filling
- 400 g (14 oz) potatoes
- 200 g (7 oz) courgettes (zucchini)
- 2 carrots
- 100 g (3 1/2oz) frozen green beans
- 1 200 g (7 oz) can peas
- 2 tablespoons dried chives
- 1 tablespoon dried parsley
- 1 teaspoon dried bay leaves, chopped
- 4 little young onions, finely chopped
- 1 egg
- 5 tablespoons extra virgin olive oil
- Grated Parmesan, if you like
- Salt
- For the yellow dough
- 200 g (7 oz) white flour plus extra for dusting
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon powdered saffron
- Salt
- For the green dough
- 150 g (5 1/2oz) white flour plus extra for dusting
- 1 egg
- 100 g (3 1/2oz) frozen spinach
- 1 tablespoon extra virgin olive oil
- Salt
- For the red dough
- 200 g (7 oz) white flour plus extra for dusting
- 1 egg
- 100 g (3 1/2oz) baked beetroot
- 1 tablespoon extra virgin olive oil
- Salt
- Time:
preparation: 90 minutes
plus resting time for the dough
cooking: 60 minutes
- Difficulty:
difficult recipe - Nutrition Facts (amount per serving):
Calories: 613 (kCal) 31 % GDA (*) - 2563 (kJ)
Protein: 20.1 (g) 41 % GDA
Total fat: 20.6 (g) 30 % GDA
Total carbohydrate: 89.3 (g) 34 % GDA
Sugars: 7.9 (g) 9 % GDA
Prepare the filling. Steam peeled potatoes, peeled carrots, green beans (string beans) and courgettes (zucchini). Then crush potatoes and courgettes with a fork and cut green beans and carrots into little pieces. Put green bean
and carrot pieces together with peas (well drained), olive oil and onions in a non-stick frying pan; flavour on a medium heat for almost 15 minutes, stirring now and then, and then let them retire very well. Put crushed potatoes and courgettes
in a bowl and add the other vegetables you have flavoured in the pan, chives, parsley, bay leaves, the beaten egg and some tablespoons grated Parmesan (if you like). Season to taste with salt and stir very well. The mixture must be thick.
While vegetables are cooking, you can prepare the three kinds of dough following the instructions we have already
described in the specific pages. Then you have to roll the dough extra thin, at least 0,2 cm (1/8in) and cut into large rectangular strip. Here we remember you that you have to make some steps before adding beetroot, spinach and
saffron to the flour and all the other ingredients in the preparation of the three kinds of dough. You have to crush the beetroot with a fork or purée it in the mixer; you have to thaw spinach in a non-stick frying pan with 1
tablespoon olive oil and let them retire very well and then you have to purée them in the mixer; you have to solve the saffron in 1 tablespoon of warm water.
Now you can complete the ravioli preparation following our instructions.
Transfer ravioli to some tea towels or dishes sprinkled with durum-wheat semolina and let them rest for 2-3 hours. You can store up to 1 day, if preserved in a cool place. Be careful to avoid sticking.
Note
- - You can also prepare ravioli the day before.
- - We suggest to dress these ravioli with a simple tomato sauce and grated Parmesan, if you like.
- - The colours aren't too bright after cooking ravioli because we don't use artificial colours.
What's the right wine ?
Our suggestion is: Montefalco Rosso (red wine from Umbria - Italy).
The author Loretta Sebastiani lives in Italy (IT)
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