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Beet Ravioli with Poppy Seed Butter

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Beet Ravioli with Poppy Seed Butter
  • Prep Time 60 min
  • Total Time 2 hr 0 min
  • Servings 8
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Ravioli filled with creamy ricotta and freshly roasted beets are a unique take on the classic Italian dish.

Ingredients

2
large red or golden beets (about 14 ounces)
1/2
cup fresh whole-milk ricotta cheese
2
tablespoons dried bread crumbs
1 1/4
pounds Fresh Egg Pasta (I used wonton wrappers)
1/2
cup (1 stick) butter
1
tablespoon poppy seeds
Freshly grated Parmesan cheese

Directions

  • 1 Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.
  • 2 Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.
  • 3 Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to reseal able plastic bags.)
  • 4 Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.
Nutrition Information 
No nutrition information available for this recipe
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