Ravioli With Young Beet Root

• 1 5/8 cups flour
• 2 eggs whisked
• 1 pinch salt
• 4 tablespoons water
• 7 ounces beet young, root leaves, sliced
• 1 beet small, root, cut in 4th
• 7 5/8 tablespoons cottage cheese or ricotta
• 2 tablespoons Parmesan grated
• 1 egg
• 1 pinch ground pepper
• 1 pinch nut
• 6 3/4 tablespoons yoghurt
• 2 tablespoons Parmesan shaves
• basil
• leaves

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

flour, eggs, salt, water, beet young, beet small, cottage cheese, parmesan grated, egg, ground pepper, nut, yoghurt, parmesan shaves, basil

Taken from www.yummly.com/recipe/Ravioli-With-Young-Beet-Root-1692079 (may not work)