Few stuffed pastas are as pretty as these traditional ravioli from Veneto. The rich, sweet filling of roasted beets is complemented by the unique flavor of tiny black poppy seeds. If you don't have time to make fresh pasta, use purchased wonton wrappers.
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Reviewer suggest using goat cheese and a bit of lemon zest in place of the ricotta. Want a shortcut? Server the warm beet and cheese mixture over cooked egg pasta.
Course: Main Course
- 2 large Beets, Golden or red, (about 14 ounces)
- 1/2 cup fresh whole-milk ricotta cheese (sub goat cheese)
- 2 tablespoons Breadcrumbs dried
- 1 1/4 pounds Fresh Egg Pasta
- 1/2 cup Butter
- 1 tablespoon Poppy Seeds
- Parmesan Cheese
- 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.
- 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.
- 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 resealable plastic bags.)
- 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.
- Market Tip The flavor, color, and texture of roasted fresh beets is incomparable, so don't even consider using the canned variety. When choosing beets, select bunches with bright, glossy leaves attached.
Amount Per Serving
Fat: 16 g
Cholesterol: 90 mg
Sodium: 84 mg
Carbohydrate: 46 g
Fiber: 2 g
Protein: 11 g