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Beet Ravioli with Poppy Seed Butter

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Beet Ravioli with Poppy Seed Butter
  • Prep 60 min
  • Total 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.
by: Moogie
Updated Jun 9, 2015

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

Steps

  • 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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