Recipe Review Tuesday: Beet Ravioli with Poppy Seed Butter
12th April, 2011 - Posted by katherine - No Comments
This was the best thing I’ve made in a long time and it was pretty easy. This was another great recipe from Epicurious that I looked up when I had some beets from our CSA box to get rid of. The ingredients were simple and along with tasting awesome, these raviolis were pretty too. My raviolis tended to stick together after I took them out of the boiling water, but I think if I had dunked them in cold water afterwards they would have stuck together less. I didn’t make the poppy seed butter, I just melted some butter on the side to serve with them, and I didn’t make my own dough, I just used wanton wrappers. Also, at the suggestion of many of the reviewers, I used a small log of goat cheese and 1/3 of a stick of cream cheese rather than ricotta. The most difficult part was making sure they were really sealed tightly after filling the wanton wrappers with the beet-cheese mixture so that they didn’t come apart in the boiling water, but even that wasn’t too tricky.
Here’s how to make them:
Ingredients:
- 2 large red or golden beets (about 14 ounces) (I probably had about 3 cups of shredded beets after I used up everything from my CSA box)
- 1/2 cup fresh whole-milk ricotta cheese (or a small log of goat cheese and 1/3 stick of cream cheese)
- 2 tablespoons dried breadcrumbs (I skipped this)
- 1 1/4 pounds Fresh Egg Pasta (or wanton wrappers)
- 1/2 cup (1 stick) butter
- 1 tablespoon poppy seeds ( I skipped)
- Freshly grated 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. (I did this the night before and just stuck them in the fridge). 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.
Really delicious!
Posted on: April 12, 2011
Filed under: recipe
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