Ravioli with young beet root



  • 200 grams of flour
  • 2 eggs, whisked
  • pinch of salt
  • 4 tablespoon of water


  • 200 grams of young beet root leaves, sliced
  • 1 small beet root, cut in 4th
  • 100 grams of cottage cheese or ricotta
  • 2 tablespoons of parmesan, grated
  • 1 egg
  • pinch of ground pepper
  • pinch of nut meg


  • 100 ml of yoghurt
  • 2 tablespoons of parmesan, shaves
  • basil flowers and leaves of African Blue basil
  1. Sift flour, add salt, eggs and water, knead dough, till it's uniform and smooth. Let it rest for 1 hour.
  2. Cook beet root and it's leaves, about 4 minutes, cool down.
  3. Mix cooked beet root, leaves, cottage cheese, parmesan, egg, pepper and nut meg.
  4. Roll out the dough, place 1 teaspoon of filling, cover with dough, seal edges, form squares.
  5. Cook ravioli in salted water, about 10-15 minutes.
  6. Serve sprinkle with yoghurt, parmesan and basil.