Nika started working in the restaurant 9 years ago in Greece.
“I went through all the stages in the kitchen, from the dishwasher to the chef. I worked in many good restaurants in Greece, including in restaurants having the star of the restaurant of the year. I have been also invited to different countries.
After returning to Georgia, I worked in several famous restaurants in Tbilisi. I have been working in Melograno for the last two years. I love Italian cuisine and of course our, Georgian cuisine.
I am trying constantly to develop, create new dishes, tastes. I have a passion for my profession. I think to open my own restaurant in the future, where I will continue my professional development. “
300
300
gr.
Flour (High quality)
13
13
piece
Egg yolks
1000
1000
gr.
Beets
150
150
gr.
Speck or prosciutto
150
150
gr.
White onion
30
30
ml.
Olive oil
3
3
gr.
Salt
2
2
gr.
Pepper
300
300
gr.
Ricotta
100
100
gr.
Parmesan
30
30
gr.
Butter
30
30
gr.
Speck or prosciutto
20
20
gr.
Date Palm
5
5
gr.
Cedar nuts
40
40
ml.
White dry wine
15
15
gr.
Ruccola
Wash 400 g of beets, wrap in aluminum foil and bake in a preheated oven at 180 degrees for 40 minutes.
Press out the juice from the baked beets.
Knead the pasta dough, mix 300 g of flour, 12 egg yolks and beet juice. The dough should rest in the refrigerator for 2 hours.
Cut 600 g of beets and 150 g of onions into medium-sized cubes, place on a baking sheet with 150 g of speck. Add oil, salt and pepper and bake in a preheated oven at 180 degrees for 45 minutes.
Cool the mass, blend it and strain on the sieve to separate the excess liquid.
Only then mix the ricotta, grated Parmesan and 1 egg yolk. Add salt and pepper if necessary.
Roll out the dough in a pastry-rolling machine. Place about ½ tbs filling on the flattened dough, cover with dough and cut with a special shape cutter.
The ravioli is boiled in boiling, salted water for 3-4 minutes.
It is also possible to freeze them - each ravioli is frozen separately so that they do not stick to each other. Once frozen, you can place it in a container and store it for 1 week.
1 portion serving
Boil 150 g of ravioli. Fry 20 g of cut speck in butter, add chopped date palm, cedar nuts and simmer for 2-3 minutes. Pour on the wine and simmer until the alcohol is evaporated. Placed the cooked ravioli on a pan, add a little pasta water. Cook everything together on the pan for another 3-4 minutes. Remove from the fire, add the coarsely chopped ruccola, and stir.
How To Serve
Put on a plate and add some fresh ruccola, cedar nuts, ricotta and lime peel.
Click if you already have prepared
30-60 Min
Average
201-500 Kcal
