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Veg HT CD MC ACC 20mins
Hot Cold Vegetarian Vegetables Pasta Main Course Dairy Free Italian Italy
75g/3oz Cold Cooked Beetroot, puréed
2 Large Eggs
350g/12oz Plain Flour
1. Place the eggs and puréed beetroot in a mixing bowl and mix together with a
fork until well blended.
2. Combine the flour and salt in a medium mixing bowl, make a well in the centre
then add the egg mixture and mix with a knife until the mixture starts coming
together to form a stiff dough.
NB Since the moisture content of the vegetables may vary you may need to add
more flour or a little water to achieve a firm but not too dry dough
3. Knead briefly in the bowl, then turn the dough onto a lightly floured surface
and continue to knead for about 4-5 minutes until very smooth and elastic.
4. Wrap with clingfilm and leave to rest for at least 10-20 minutes during which
time you can make the filling
More Ravioli Dough Recipes
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Key techniques required to make this
Chop to – To cut into
pieces of approximately the same size.
- To bring a liquid to boiling temperature and to maintain it
throughout the cooking time
The cooking of food in a small amount of fat, preferably in a single layer,
until it browns and softens. It is important not to overfill the pan.
Main equipment required to make
Wooden or Plastic Spoon
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