Beetroot dough (11 ravioli):
135g flour- half Damin, half Mevalia (18.5mg phe)
75ml beetroot water (calculating as 15mg phe)
25ml Pro Zero
5ml Olive oil
3g Psyllium Husk (1.5mg phe)
2g salt
Klasické cesto (11 ravioli):
135g flour- half Damin, half Mevalia (18.5mg phe)
75ml water
25ml Pro Zero
5ml Olive oil
3g Psyllium Husk (1.5mg phe)
2g salt
quail egg (60mg phe) - doesnt need to be added, if you dont want to increase phe
Beetroot ravioli:
Mix oil, Pro Zero, beetroot water, psyllium husk and mix everything with hand blender. Let it stand for 5 minutes to get thickened.
2. In the second bowl prepare flour and salt.
3. Add the psyllium husk to the flour and form a dough.
4. Kneading is quite difficult because the dough is very dense, you only need a lot of patience in fulfiling this step.
5. Let the dough rest for 20 minutes.
6. Roll out the dough to a a thin square and add your filling. I have used 'Opekacky' - Slovak soya sausage brand. 4g of opekacky is 8mg phe.
7. After adding your filling, cook ravioli in a boiling water with olive oil and salt for 3 minutes.
Classic ravioli:
Just a quick note, you don't have to add quail egg, since I was making ravioli for the first time, and I was only trying to add quail egg for comparison. Beetroot ravioli dough was as good as the classic dough with quail egg. So all in all, beetroot ravioli were just as good as classic ones, and the taste of both was great too, I didn't notice any big difference.
Mix oil, Pro Zero, water, psyllium husk and mix everything with hand blender. Let it stand for 5 minutes to get thickened.
In the second bowl prepare flour, salt and quail egg (not compulsory).
Add the psyllium husk to the flour and form a dough.
Kneading is quite difficult because the dough is very dense, you only need a lot of patience in fulfiling this step.
Let the dough rest for 20 minutes.
Roll out the dough to a a thin square and add your filling. I have used 'Opekacky' - Slovak soya sausage brand. 4g of opekacky is 8mg phe.
After adding your filling, cook ravioli in a boiling water with olive oil and salt for 3 minutes.
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