Tricoloured vegetable ravioli
( Ravioli arlecchino )

Recipe for vegetarian ravioli in three colors

Preparation and cooking

• - Prepare ravioli filling.
  Steam peeled potatoes and carrots, green beans (string beans) and zucchini (courgettes).
  Then crush potatoes and courgettes with a fork and cut green beans and carrots into little pieces.
  Drain peas from their preserving liquid very well.
  Put green bean and carrot pieces together with peas, olive oil and onions in a non-stick frying pan.
  Flavor on low heat, stirring now and then, to reduce all cooking liquid, about 15 minutes.
  Put crushed potatoes and courgettes in a bowl and add all other vegetables you have flavored in the pan, chives, parsley, bay leaves, beaten egg and some tablespoons grated Parmesan (if you like).
  Season to taste with salt and stir very well.
  Your filling must be thick.
• - Prepare ravioli.
  While vegetables are cooking, you can prepare the three colored egg dough following my instructions or your recipe. Link to my directions below.
  Here I remember you that you have to make some steps before adding beetroot, spinach and saffron to all-purpose flour and all other ingredients in the preparation of the three kinds of egg dough.
  You have to crush beetroot with a fork or purée it in the mixer.
  You have to thaw spinach in a non-stick frying pan with 2 teaspoons olive oil and let all cooking juice reduce very well and then purée them in the mixer.
  You have to solve saffron in 2 teasponns of warm water.
  Once prepared your dough, roll it extra thin, at least 0.2cm (1/8in) and cut into large rectangular strip.
  Now you can complete your ravioli preparation following my instructions in the same page I've already mentioned.
  Transfer ravioli to some tea towels, dishes or trays sprinkled with durum-wheat semolina.
  Let them rest, 2 to 3 hours.
  You can store them up to 1 day, if preserved in a cool place.
  Be careful to avoid sticking.
• - Meanwhile you can think of the way to dress ravioli. I prefer a light sauce made only with cherry tomatoes. Link below. But melted butter and sage could work well.

Just before serving

• - Boil ravioli in a plenty of boiling water.
• - Drain well and transfer into the pan with tomato sauce or melted butter and sage.
  Stir with delicacy on high heat, less than a minute.
  Serve them immediately accompanied by a little bowl of grated Parmesan cheese.

Note

Tips

• - You can also prepare ravioli the day before.
• - The colours aren't too bright after cooking ravioli because I don't use food colors.
• - In some cases I make the same egg dough in three colors but I fill my ravioli with meat.
• - If my doses are too high you can freeze ravioli in excess. It's enough to place trays in the freezer and after 24 hours transfer frozen ravioli in freezer bag in the right portion you need.

Menu planning

• - The recipe for colored ravioli is long and laborious so I suggest this fresh pasta dish only for your get-togethers or special occasions.
• - If you serve ravioli in a full menu, they are enough for more than 6 people.

Useful links for this recipe

• - Here is the recipe for homemade egg dough.
• - This is an idea to dress yur ravioli: pasta sauce made with cherry tomatoes.

Healthy eating

• - Italian ravioli can not be a low-calorie dish. This pasta dish consists of egg pasta, a stuffing and sauce to dress, all rich in ingredients. So to lower its calories, the only alternative is to reduce the portion.

Loretta

What's the right wine for " Tricoloured vegetable ravioli "?

Pair a red wine such Montefalco Rosso from Umbria (Italy) or rosé or white wine to my vegetarian ravioli. You could also choose Prosecco that is a meal wine.