Pickled beetroot and dill ravioli
A fresh and elegant preparation of beetroot and dill.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Makes about 80 pieces.
Allergens and dietary requirements
- Sulphite
- Cow's milk
- Lactose
- Vegetarian
Ingredients
1
kg
red beetroot200
g
water240
g
white wine380
g
white wine vinegar120
g
rice vinegar 240
g
sugar16
g
salt18
sprigs
fresh dill150
g
ricotta50
g
green olives, finely chopped25
g
capers, finely chopped3
g
fresh dill, finely choppedas needed
olive oilas needed
salt and pepperPreparation method
- Peel the beetroot and cut into thin slices.
- Use a cutter to cut out the thin slices and place them in a vacuum bag.
- Meanwhile, combine the water, white wine, white wine vinegar, rice vinegar, sugar and salt in a pan and bring to the boil.
- Add the sprigs of dill and pour over the red beet slices.
- Leave to cool at room temperature.
- Then place in the vacuum machine and run the infusion programme with sealing.
- Leave the beetroot to pickle for at least 1 night.
- The following day, mix the ricotta with the green olives, capers and finely chopped dill.
- Season with salt, pepper and olive oil, and place in a piping bag.
- Pipe the ricotta mixture onto half of the beet slices, and cover with a beet slice so that there is as little air underneath as possible.
- Serve within a few hours.
Serving suggestions
- Delicious in a dish with rabbit, oregano, and anise mushroom.
- Pairs well with sage, garlic, and tomato.
- Perfect with chestnut mushrooms, chives, and salmon.
