There are times when I see recipes and I am really interested in trying them out. That is what I thought when I saw the following recipe in Bon Appetit. It was a variation from what I usually make and I always like trying something new.
This recipe was a bit time intensive so I am glad I made it on a weekend night. I used the wonton wrappers instead of making my own pasta, which saved time but I think isn't quite as good.
I loved the earthy flavor of the beets and I might use the beet filling in a different recipe in the future.
Ingredients:
2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese (I substituted chevre since I can't eat ricotta)
2 tablespoons dried breadcrumbs
1 1/4 pounds Fresh Egg Pasta (I substituted with wonton wrappers)
1/2 cup (1 stick) butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese
Directions:
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.
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.
Link to Recipe
-Anna
This recipe was a bit time intensive so I am glad I made it on a weekend night. I used the wonton wrappers instead of making my own pasta, which saved time but I think isn't quite as good.
I loved the earthy flavor of the beets and I might use the beet filling in a different recipe in the future.
Ingredients:
2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese (I substituted chevre since I can't eat ricotta)
2 tablespoons dried breadcrumbs
1 1/4 pounds Fresh Egg Pasta (I substituted with wonton wrappers)
1/2 cup (1 stick) butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese
Directions:
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.
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.
Link to Recipe
-Anna
