Bicolor Ravioli
Patterned Elegance
The visual identity of this dish comes from its dough. By layering a natural pasta dough with one colored by beetroot juice, the result is a striped sheet that gives the ravioli a unique look.
Beetroot dough
70 g beetroot juice extract room temperature
140 g remacinata flour
Onion dough
70 g water room temperature
140 g remacinata flour
0,5 g onion powder
Blue cheesy filling
Method
Prepare the doughs: Make two doughs separately. For the beetroot dough, mix the filtered beetroot juice at room temperature with the flour until smooth. For the onion dough, mix the onion powder with a small amount of the flour. Combine this mixture with the water and whisk until homogeneous. Then add the liquid to the remaining flour. Knead until smooth, wrap in plastic wrap, and let rest in the refrigerator for 30 minutes.
Layer and roll: Roll out both doughs to about 1 cm thickness. Place one on top of the other and roll tightly into a compact cylinder.
Cut into rounds: Slice the roll into even discs.
Flatten: Take each disc, press lightly, and roll with a rolling pin to create thin spiraled sheets.
Cut clean circles: Use a coppapasta to trim each sheet into perfect circles, highlighting the spiral pattern.
Fill: Place a spoonful of blue cheesy filling in the center of each disc.
Seal: Fold into a half-moon, moisten the edges with a little water, press firmly and remove any trapped air.
Form the ravioli: Make a slight indentation in the middle of the half-moon using your pinky finger, then bring the two ends together while gently folding the raviolo upward. This creates the spiraled dome shape with concentric stripes visible outside.
Refine the shape: Pinch and adjust with your fingers to create the central vortex and a neat dome.
👉 A pasta dough where craft meets artistry, transforming beetroot’s color into a vibrant design that frames the filling.
