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Roasted Beet Ravioli

3

September 2, 2010 by Sara Kreidler

Adapted from Epicurious.

Ingredients

  • 2 large beets
  • ¼ cup whole milk ricotta cheese
  • ¼ cup goat cheese
  • 2 tablespoons dried breadcrumbs
  • 2 pounds fresh pasta (recipe below)
  • ½ cup butter
  • Freshly grated parmesan cheese

Instructions

  1. Preheat oven to 400 degrees. Wrap beets in foil and place on baking sheet. Roast until tender when pierced with knife, about 1 1/2 hours. Open foil carefully and allow to cool for about 20 minutes. Once cool, the skins should easily slip off of the beets; if the skins are stubborn, use a paring knife to peel.
  2. Using a food processor, grate the peeled beets (if you don’t have a food processor with a grating blade, a box grater will work fine too, but wear rubber or latex gloves to prevent your hands from becoming stained red).  Transfer grated beets to a large bowl and add ricotta and goat cheese and season to taste with salt and pepper; mix well. Stir in breadcrumbs and mix until well combined.

Now it’s time to make the pasta.  My mom taught me this recipe and it works great every time.  If you’ve never made pasta before, do not be intimidated — it’s really very easy.  This recipe makes 1 pound of pasta; you will need to make 2-3 pounds to use up the beet ravioli filling.

Ingredients

  • 1 cup flour
  • ½ teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • 1 egg
  • Small bowl of tepid water, about 8 tablespoons

Instructions

  1. On a clean, dry surface, make a small mound with your 1 cup of flour.
  2. Sprinkle the salt on top and mix in with a fork. Using your hands, make a volcano with the flour/salt mound (use your finger to make a well at the top of the volcano).
  3. Pour the oil and the 1 egg into the well of the volcano, keeping your free hand on the side of the volcano to keep it from collapsing.
  4. Using a fork, slowly beat the egg and oil inside the volcano, pulling in a little flour as you go. If you volcano collapses, don’t worry – just use your hands to keep the wet stuff in the middle of the pile and continue to draw in the flour using the fork. You will quickly end up with a crumbly dough.
  5. Once all of the oil and egg is mixed into the flour, begin to add water, one tablespoon at a time, and knead the dough with your hands. You will end up using about 6 tablespoons of water to get a good ball of dough. If the dough gets too sticky, sprinkle with flour; if too dry, add more water.
  6. Once the dough is the right consistency, form it into a ball and wrap tightly in saran wrap. Leave the dough to cure at room temperature for about 20-25 minutes.
  7. Unwrap the dough. On a well-floured, dry surface, press the dough into a flat disk with your hands.
  8. Using a rolling pin, roll out the dough to a fairly thin, even consistency.
  9. Using a pasta maker, roll out the dough as thin as you can without the dough becoming so thin that it develops holes. Now you’re ready to use the dough to make pasta or ravioli.

Now it’s time to assemble the ravioli.

  1. Stretch 1 sheet of pasta over a well-floured ravioli press, fill each pocket with 1 tablespoon filling, and brush edges of each ravioli space with warm water. Place another sheet of pasta over top, slowly smoothing it down to remove air bubbles. Using a rolling pin, press ravioli to crimp.  (At this point, if you are not cooking ravioli right away, transfer ravioli to baking sheets lined with wax paper, dust well with flour, and freeze until hard. Transfer hard-frozen ravioli to freezer containers, layering with fresh wax paper and more flour.)
  2. In a skillet, cook butter over medium heat until butter begins to brown, about 3 minutes, and immediately remove from heat.  Keep warm butter covered.
  3. Cook ravioli (fresh or frozen) in gently boiling water for 3-4 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully remove cooked ravioli from the pot using a large slotted spoon of spider strainer (do not dump out into a colander because homemade ravioli are fragile and are likely to break if not removed carefully).  Transfer ravioli to pasta dishes and top with brown butter sauce and parmesan cheese. Serve immediately.
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3 thoughts on “Roasted Beet Ravioli

  1. […] Homemade ravioli are pretty easy to make once you get the hang of it.  You might as well make several kinds while you’re at it, and I recommend making both butternut squash and roasted beet ravioli. […]

  2. […] posted a few recipes that involve fresh pasta (Roasted Beet Ravioli, Butternut Squash and Goat Cheese Ravioli, Fiery Fettuccini with Cilantro and Tomatillo Cream […]

  3. […] like we made here (I’ve also got recipes for butternut squash and goat cheese ravioli, and roasted beet ravioli), but the kids are not quite as adventurous yet, so the next day I made a big batch of kid-friendly […]

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