Ravioli tricolori – for pasta lovers, tricolori in cream sauce.
Ravioli tricolori - Snežana Kitanović
Ravioli tricolori – for pasta lovers, tricolori in a cream sauce.
For the dough you need:
- 4 eggs (larger)
- 400 grams of flour
- 3 tablespoons of olive oil
- 1 spoon of salt
- 50 g of spinach
- 50 g of beets
Red and green dough:
- 1 piece of egg
- 100 grams of flour
- 1 tablespoons of oil
- salt (little)
- spinach (pureed)
- beet
Filling:
- 200 g of cheese
- 1/2 package of sour cream
Sour cream sauce:
- 2 dl sour cream
- butter (a little)
- 1 tablespoon thick
- so
- dill (fresh)
Yellow dough
- 2 pieces of eggs
- 200 grams of flour
- 2 spoons of oil
- salt (little)
- You will need more flour for these two colored doughs as they will be sticky.
- If the dough is hard, add a little water.
- Mix it well so it doesn't stick to your fingers, then put it in bags and put it in the fridge for min. for half an hour, and maybe overnight, so that it develops better.
- Cook spinach and beets and then mash them.
- This paste is made from three doughs, yellow, red and green, and each one is made separately.
- After that, divide the yellow dough into three parts, also cut the green and red dough into equal parts.
- Thin out with a rolling pin into a rectangle all parts about 1 cm thick.
- Spread each upper layer of dough with a little water and arrange as desired.
- Press with your hand so that the layers stick together, then cut into 1cm thick slices with a knife.
- Roll out each piece with a rolling pin and put it through the dough machine on number 5.
- While rolling the dough, flour it well so that it does not stick.
- Place small mounds of filling on half of the developed dough, leaving a distance of 3-4 cm between them, and then cover the "empty" space with cold water so that the ravioli does not open during cooking. Fold over the other half of the dough, press a little around the filling so that the edges stick better, then cut it into small squares with a rolling pin or a sharp knife.
- Cook the ravioli in boiling salted water for about 20 minutes.
- Remove with a slotted spoon and set aside on a serving plate.
- In the meantime, prepare the sauce: fry a spoonful of thickeners in a little heated butter, add sour cream and cook until the sauce thickens.
- Add salt and pepper to taste, add finely chopped dill.
- While everything is still warm, pour over the prepared ravioli and, if desired, sprinkle with a little grated parmesan.
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