Pink Pitaya Cheese Ravioli Sprinkle with Hemp Seeds and Microgreens
Elevate your senses with a culinary masterpiece that is as vibrant as it is delicious with our Pink Pitaya Cheese Ravioli! Made from scratch, this delightful pasta dough is infused with the enchanting hue of Suncore Foods® Pink Pitaya Powder, making every bite not just delicious but oh-so-pretty! Inside, you'll discover a dreamy filling of creamy ricotta and fresh spinach, perfectly seasoned with finely grated Parmigiano Reggiano, nutmeg, and just the right pinch of salt and pepper. But wait—there's more! These gorgeous ravioli are gently drizzled with a luscious butter sauce and topped off with crunchy Suncore Foods® Hemp Seeds and fresh microgreens for that extra pop. Perfect for any occasion or just because you deserve something special today! Trust us; they’ll steal the show at your table (and your heart)! Who’s ready to twirl some pink magic onto their plate?
Ingredients
150g wheat flour
150g semolina flour and more for dusting
3 eggs
2 tbsp Suncore Foods® Pink Pitaya Powder
Filling:
1 cup whole milk ricotta
1 large egg
1 cup spinach
1 cup grated Parmigiano Reggiano
1/2 teaspoon freshly grated nutmeg
Sea salt to taste
Freshly ground black pepper
Directions
1. Pink Pitaya Dough — Place the flour on a clean work surface, mix them together, and create a well in the center with your hands. Add the Suncore Foods® Pink Pitaya Powder. Crack the eggs and place them into the well. Using your fingers, start mixing the flour and pitaya powder into the eggs. Continue working the ingredients together until all the flour is fully incorporated. Once combined, begin kneading the dough with your hands. Knead vigorously for at least 10 minutes until smooth and elastic. Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes. This helps it relax and soften. Lightly dust your work surface with semolina flour. Take a portion of the dough and roll it out into a thin sheet using a pasta machine. Begin with the widest setting and gradually reduce it. For Ravioli, the dough should be 1–2 millimeters thick. Place the sheet on a floured surface (using semolina). Repeat the process for a second sheet and cover it with plastic wrap to prevent drying.