It is something between ravioli and dumpings filled with seasoned minced pork.
This time, I revived pelmini with some love infusion.
The pink dough was made with beetroot to enhance Russian essence. No artificial colouring was involved.
For the heart shape I crafted a ceramic mould and pressed the filling between two sheets of beetroot dough.
Instead for minced pork, you can fill any such as cheese and spinach paste.
By using the ceramic mould methodology, you can make any shape of ravioli such as Christmas trees and bells.
Step 1: Making Loveoli Mold
Fill the larger template with clay and place the smaller template in the centre to make a heart-shaped pit where the stuffing will go.
Make sure the surface of the outer heart shape is flat and level so it will seal two layers of dough completely when pressed.
Place the clay in oven and bake it as directed.
FIMO clay requires baking for 30 mins at 110C.
Step 2: Making pink dough
- Medium sized eggs (3)
- Large cooked beetroot (1)
- All-purpose flour (4 cups)
- Some more flour to dust the dough
- Large bowl
- Quarter the beetroot into four and put into a blender with eggs. Brend it until the paste smooth (about 10 seconds).
- Put the flour and the beetroot & egg paste in a bowl. Mix them well until the dough becomes unsticky.
- Knead the dough as long as possible (perhaps 10 mins).
- Cover the dough with cling film and leave overnight.