{"id":51,"date":"2011-04-06T19:04:04","date_gmt":"2011-04-06T19:04:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=51"},"modified":"2019-04-28T14:24:43","modified_gmt":"2019-04-28T14:24:43","slug":"rote-bete-leber-ravioli","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/06\/rote-bete-leber-ravioli\/","title":{"rendered":"Rote Beete – Leber Ravioli"},"content":{"rendered":"
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Rote-Bete-Leber-Ravioli<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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\n\t
\n \t
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<\/div><\/div>\n\t\t
Gericht <\/span>Nudeln<\/span><\/div>
K\u00fcche <\/span>Italien<\/span><\/div><\/div>\n <\/div>\n
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<\/div><\/div>\n\t\t\n <\/div>\n<\/div>\n\n

Zutaten
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Nudelteig<\/h4>
  • 140<\/span> g<\/span> Mehl<\/span><\/li>
  • 60<\/span> g<\/span> Weizengriess<\/span><\/li>
  • 1<\/span> Ei<\/span><\/li>
  • 1<\/span> Eigelb<\/span><\/li>
  • 2<\/span> Essl\u00f6ffel<\/span> Oliven\u00f6l<\/span><\/li>
  • 1<\/span> Prise<\/span> Salz<\/span><\/li><\/ul><\/div>

    zum Fertigstellen<\/h4>
    • Mehl<\/span><\/li>
    • 1<\/span> Eiweiss<\/span><\/li>
    • Griess<\/span><\/li>
    • 1\/2<\/span> Apfel<\/span><\/li>
    • 1<\/span> Essl\u00f6ffel<\/span> Butter<\/span><\/li>
    • Schnittlauch in R\u00f6llchen geschnitten<\/span><\/li>
    • Salz<\/span><\/li><\/ul><\/div>

      F\u00fcllung<\/h4>
      • 1<\/span> Rote Bete<\/span><\/li>
      • 1\/2<\/span> Teel\u00f6ffel<\/span> Ganzer K\u00fcmmel<\/span><\/li>
      • 1\/4<\/span> Apfel oder Birne oder Aprikose<\/span><\/li>
      • 1\/2<\/span> Zwiebel<\/span><\/li>
      • 250<\/span> g<\/span> Gefl\u00fcgelleber<\/span><\/li>
      • 1<\/span> Essl\u00f6ffel<\/span> Butter<\/span><\/li>
      • 1<\/span> Messerspitze<\/span> Getrockneten Oregano<\/span><\/li>
      • Cayennepfeffer<\/span><\/li>
      • Muskatnussabrieb<\/span><\/li>
      • Salz<\/span><\/li>
      • Gew\u00fcrzm\u00fchle<\/span><\/li>
      • 1<\/span> Teel\u00f6ffel<\/span> Pimentk\u00f6rner<\/span><\/li>
      • 1<\/span> Teel\u00f6ffel<\/span> Schwarze Pfefferk\u00f6rner<\/span><\/li>
      • 1<\/span> Teel\u00f6ffel<\/span> Wacholderbeeren<\/span><\/li>
      • 1<\/span> 2 cm zerbr\u00f6selte Zimtrinde<\/span><\/li>
      • 1<\/span> Lorbeerblatt<\/span> zerbr\u00f6selt<\/span><\/li><\/ul><\/div><\/div>\n

        Anleitungen
        <\/div> <\/h3>
        • F\u00fcr den Nudelteig alle Zutaten zu einem glatten, elastischen Teig verkneten. Den Teig in Frischhaltefolie wickeln und mindestens dreissig Minuten k\u00fchl stellen.<\/span><\/div><\/li>
        • F\u00fcr die F\u00fcllung die Rote Bete mit dem K\u00fcmmel in Salzwasser weich kochen, sch\u00e4len und in kleine W\u00fcrfel schneiden. Zwei Essl\u00f6ffel davon zum Anrichten beiseite legen. Den Apfel sch\u00e4len und entkernen, die Zwiebel sch\u00e4len. Beides ebenso wie die Leber in kleine W\u00fcrfel schneiden.<\/div><\/li>
        • In einer Pfanne die Zwiebelw\u00fcrfel in der geschmolzenen Butter bei milder Hitze glasig d\u00fcnsten. Leber, Apfel, Rote Bete und Oregano kurz mitd\u00fcnsten, mit Salz, Cayennepfeffer, Muskatnuss und der Gew\u00fcrzmischung aus der M\u00fchle w\u00fcrzen.<\/div><\/li>
        • Zum Fertigstellen den Teig portionieren (etwa 75g-Portionen) und mit der Nudelmaschine oder dem Nudelholz zu langen, d\u00fcnnen Teigbahnen ausrollen, dabei mit etwas Mehl best\u00e4uben. Die H\u00e4lfte der Teigbahnen d\u00fcnn mit Eiwei\u00df bestreichen. Etwas F\u00fcllung mit einem Teel\u00f6ffel im Abstand von etwa sechs cm darauf setzen und die restlichen Teigbahnen locker und so glatt wie m\u00f6glich dar\u00fcber legen.<\/div><\/li>
        • Die oberen Teigplatten mit den Fingern um die F\u00fcllung herum andr\u00fccken, mit einem runden Ausstecher (f\u00fcnf bis sechs cm Durchmesser) Ravioli ausstechen und die R\u00e4nder ohne Luftblasen verschlie\u00dfen. Bis zur Weiterverarbeitung auf einem mit Gries bestreuten Tablett auslegen.<\/div><\/li>
        • Zum Fertigstellen den Apfel sch\u00e4len, halbieren, entkernen und in d\u00fcnne Spalten schneiden. Die Apfelspalten und die beiseite gelegten Rote-Bete- W\u00fcrfel in der geschmolzenen Butter and\u00fcnsten.<\/div><\/li>
        • In der Zwischenzeit die Ravioli in siedendem Salzwasser zwei Minuten ziehen lassen. Mit einer Schaumkelle herausheben und kurz abtropfen lassen.<\/div><\/li>
        • Die Marsala-Zabaione (siehe separates Rezept) auf vorgew\u00e4rmte Teller verteilen, die Ravioli darauf anrichten und mit Apfelspalten, Rote-Bete-W\u00fcrfeln und Schnittlauchr\u00f6llchen garnieren.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n\n\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/svg><\/span>
          <\/div><\/div>\n
          Keyword <\/span>Leber, Rote Beete<\/span><\/div><\/div>\n
          <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,7],"tags":[35,38,75],"class_list":["post-51","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-nudeln-und-co","tag-leber","tag-ravioli","tag-rote-bete","item-wrap"],"yoast_head":"\nRote Beete - 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