With this recipe, you can make ravioli yourself and you won't need a pasta machine or any other special equipment. Filled with beetroot, hazelnuts and rosemary, these dumplings make for the perfect colorful winter dish and they'll boost your mood on gloomy days.
Sift flour into a bowl. Add a dash of salt, mix together and make a well in the center. Add juice and oil to the center. Using a fork, gradually start mixing the flour with the liquids. Keep adding flour until it no longer makes sense to use a fork. Then, start kneading the dough with your hands (gloves!) until it's smooth. Form a ball and allow to rest covered for about 30 minutes.
In the meantime, prepare the filling:
Peel and mince shallots. Add to a hot pan with some oil and braise until translucent. Peel and press (or finely mince) garlic and add to the pan for a minute or so. Add ground hazelnuts and brown for a few minutes, stirring occasionally. Deglaze with beetroot juice and take off the stove.
Roughly dice beetroots and mince rosemary. Add beetroot, rosemary, lemon juice and maple syrup to a food processor and blend until smooth (you could also use an immersion blender, but be aware of red splashes and use a tall jar). Add salt & pepper to taste.
Divide the dough in half. Using a floured rolling pin, roll first half on a floured countertop. Cut out circles, using a cookie cutter or a glass (I'm using a 2.5" in diameter).
For making the ravioli, keep a small bowl with water nearby.
Place about 1/2 tsp filling each into the centre of the circles. Damp the edges of the circles, fold in the middle and press together the edges by using the prongs of a fork.
In a large pot, bring salt water to a boil. Add ravioli to the water (no more than 12-15 at a time, depending on the size of the pot) and let them simmer until done (about 3 minutes). Take ravioli out of the water with a skimmer, let drain and keep warm while preparing remaining ravioli.
Serve ravioli with some olive oil, fresh herbs and shaved hazelnuts. Enjoy warm.