Beetroot Ravioli in Gorgonzola Sauce

We make the filling - boil the beets or bake in the oven until cooked, cool and then clean. Grate on a fine grater. We take beet tops and cut them thinly (only leaves, stems are not needed). Mix beetroot with cooked tops, parmesan and ricotta, salt and pepper.

To prepare the dough, all ingredients must be at room temperature. We sift the flour on the table with a slide, in the process of sifting, add salt, in the very center we make a small depression. We break the eggs into it, shake it very lightly with a fork and gently begin to knead the dough.

After kneading the dough, continue kneading the dough with your hands, sprinkling a little flour on the surface of the table so that the dough does not stick. Knead until it stops sticking to your hands. Roll the dough into a round ball and wrap in cling film. We leave for 30 minutes.

We roll out the dough into a layer, the thickness should be 2 millimeters. Cut into strips, 5 cm wide. At a distance of 3 centimeters from each other, put the filling in the center of the strip, 1 teaspoon each.

With the help of the second strip we cover, and presses the dough along the edges and between the finished filling. Cut the strips into even squares.

To prepare the sauce, we need: take a small saucepan and pour in the cream, add small pieces of gorgonzola and boil, stirring over low heat until the cheese is completely dissolved.

Boil more water in a saucepan, salt. Cook the ravioli for 3-4 minutes. Carefully remove with a slotted spoon, transfer the ravioli to the warmed sauce and heat for another 2 minutes. Serve immediately.

If there are cooked ravioli left, they can be laid out on a tray, sprinkled with flour and put in the freezer for 3 hours. Then take it out and place it in a container.