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Introduction
The origins of ravioli can be traced back to 14th century Italy, where these little pasta pockets were first crafted by imaginative cooks looking to create portable, flavorful meals. Our beet-infused ravioli puts a creative twist on this classic dish, harnessing the natural vibrancy and earthy sweetness of beets. This recipe brings together the art of handmade pasta with the seasonal goodness of locally grown produce – a true celebration of both culinary tradition and nature's bounty.
Ingredients
• 1 bunch (about 1 lb) fresh beets, tops removed and scrubbed
• 1/4 cup olive oil, plus more for drizzling
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 2 cups all-purpose flour, plus more for dusting
• 4 large eggs, lightly beaten
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)
Step 1:
Preheat oven to 400°F. Wrap beets in foil and roast on a baking sheet for 45-60 minutes, until easily pierced with a fork. Let cool, then peel and coarsely grate or puree in a food processor.
Step 2:
In a skillet, heat 2 tablespoons olive oil over medium heat. Cook shallot and garlic for 2 minutes until fragrant. Remove from heat and let cool slightly.
Step 3:
In a large bowl, mix together cooled beet puree, ricotta, Parmesan, egg, thyme, and cooked shallot mixture. Season with salt and pepper.
Step 4:
On a lightly floured surface, roll out dough into thin sheets. Place dollops of filling a few inches apart. Brush edges with water, fold over and press to seal into half-moon shapes.
Step 5:
Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float to the top. Remove with a slotted spoon.
Step 6:
In a skillet, bring wine to a simmer over medium-high heat. Cook for 2 minutes, then stir in cream and butter. Reduce heat to low and gently toss cooked ravioli in the sauce.
Step 7:
Garnish with chopped parsley and drizzle with olive oil before serving.
Q: Can I use packaged ravioli dough instead of making it from scratch?
A: Yes, you can use store-bought ravioli dough to save time. Look for fresh or frozen ravioli dough sheets.
Q: How do I prevent the ravioli from bursting open during cooking?
A: Make sure to seal the edges well by pressing firmly with a fork or ravioli stamp. Also, don't overcrowd the pot when boiling.
Q: Can I make the ravioli ahead of time?
A: Yes, you can assemble the uncooked ravioli a day in advance and refrigerate until ready to cook. Cover tightly with plastic wrap.
• For a vegan version, substitute the ricotta and Parmesan with vegan cheese alternatives, and use an egg substitute for the egg in the filling.
• You can use pre-roasted beets to save time, but roasting them yourself will give you the best flavor.
• Feel free to experiment with different herbs in the filling, such as basil or chives.
• The ravioli dough can be made ahead and refrigerated for up to 2 days before using.
• The sauce can be made a day ahead and reheated before serving.
Transfer ravioli to a serving platter and drizzle with sauce. Garnish with chopped parsley.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Prep the filling and roll out the dough while the beets are roasting to streamline the process.
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Don't overcrowd the pot when boiling the ravioli to prevent sticking.
- Let the roasted beets cool completely before handling to avoid staining.
Substitute goat cheese or mascarpone for the ricotta for a tangier filling. Add toasted walnuts or pine nuts for crunch.
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc. A simple green salad complements nicely.
Best in late summer and fall when beets are in peak season.
Contains dairy (ricotta, Parmesan, butter, cream), eggs, and wheat (flour). Can be made dairy-free and vegan by substituting non-dairy cheese alternatives and egg substitute.
