Ravioli with Beet Filling

Knead a pasta dough from the ingredients listed, wrap in plastic wrap and let rest for 1 hour, roll out thinly into large pasta sheets on the spot. Mark circles on one of the pasta sheets with a round cookie cutter.

For the filling, remove the roots from beet, without damaging the tubers, soften in 45 to 60 min. covered with water. Peel, cut into pieces and grind finely. Melt the butter and stew the beet puree in it for 10 min. until soft, season with salt and season with pepper. Cool and fold in half of the egg white. For the light filling, mix the ricotta with the egg yolk, the remaining egg white and the breadcrumbs, season with salt and season with pepper. Pipe the ricotta mixture onto the marked circles using a piping bag (No. 9 hole nozzle). Pipe the beet puree on top using a piping bag (No. 5 nozzle). Brush the edges of the pastry circles with egg white, place a second pastry sheet on top, press firmly. Poke air bubbles and cut out the ravioli. Cook in salted water for 5 to 6 minutes. Arrange, drizzle with the butter, garnish with fennel greens and bring to the table sprinkled with Parmesan.

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