Rainbow Ravioli made with Natural Colours..
I have made rainbow pasta before on my channel using Food Colour Gels and many subscribers requested that I make the Pasta with Natural Food Colours. I promised I would once I got to Italy…….
RAINBOW RAVIOLI – Natural Colour Rainbow Pasta
How to make Natural Rainbow Ravioli
Preparation Time: 20 minutes
Rest Time: 30 Minutes
Cook Time: 2-3 minutes
For each Color of Pasta
- 100g / 3.5oz of All Purpose / 00 Flour
- A Pinch of Salt
- 1 Egg
- 2 tablespoons of Tomato puree for Orange Pasta
- A Handful of Fresh Spinach for Green Pasta
- 1-1.5 tablespoons of Minced Beetroot for Pink Pasta
- A few Strands of Spanish Saffron for Yellow Pasta
Extra Flour if the Pasta is too wet from the ‘colour’ ingredients
For the Filling
- 1/2 a cup of Ricotta
- 2 tablespoons of Parmigiano Cheese
- Diced Salami
- Chopped Basil
Watch the full Video Tutorial
- On the countertop or in a bowl place the flour and salt. Create a crater and add the egg. Begin to mix together and then add the tomato paste. Continue to knead together until everything is combined. If the dough is a little wet add a tablespoon of flour at a time until the right consistency is reached. Knead the dough for about 5 minutes to get a even colour and smooth and silky dough. Warp in plastic wrap and leave to rest for 30 minutes.
- Repeat step 1 with the other colours of pasta. Use wilted spinach for the green, minced / chopped beetroot for the red and saffron steeped in hot water for the yellow.
- Once the pasta has been allowed to rest dust the countertop with flour and roll out each colour until fairly thin. Place about a teaspoon of the filling for each piece of ravioli on to the dough. Brush around the edge and cover with another piece of dough. Press to seal the edges and cut out your ravioli. Once you have prepared all the pasta into ravioli you can cook them in some boiling salted water for 2-3 minutes, depending on the size. Drain the cooked ravioli and serve with a pasta sauce of your choice.
- This Ravioli can be stored for 3-4 days in the fridge uncooked or frozen and then cooked from frozen when required.