Ricotta and Sage filled Beet Ravioli

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Ricotta and Sage filled Beet Ravioli

Beet Pasta
1 large beet or 1 scant cup beet puree
1 T olive oil
3 cups OO flour
2 large eggs

Filling
1 ¾ cup ricotta
¼ cup mascarpone
½ cup parmesan, grated on a microplane
zest of 1 lemon
1 teaspoon freshly ground black pepper
1 T sliced sage

Filling
1 ¾ cup ricotta
¼ cup mascarpone
½ cup parmesan, grated on a microplane
zest of 1 lemon
1 teaspoon freshly ground black pepper
1 tablespoon sliced sage

Sauce

1 cup butter (1 stick)
1 Tablespoon poppy seeds

Boil the beets until tender. Puree in a food processor with olive oil until super smooth and cool.

Put the flour in a bowl and make a little well. Add the beets followed by the eggs into the well and slowly incorporate flour. Place the dough on a floured surface and knead until it starts to feel silky. Wrap the dough in plastic wrap and allow to rest for 2 hours, allowing the gluten to properly activate.

Combine all ingredients.

To assemble raviolis
Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Using a 3-4 inch cookie or ring cutter create circles from your dough. Pipe or dollop 1-2 teaspoons of filling onto half of the circles. Use water to dap or brush around the edges. Top each filled ravioli with another pasta round, working from the inside out to adhere – be sure to remove as many air bubbles as possible.

Melt the butter in a sautee pan until just nutty and turn off the heat. Boil the ravioli for 3-4 minutes and toss in the browned butter. Place it delicately on a plate and sprinkle with a pinch of poppy seeds.

 

Recipe: Ali + Echo Photography: Karen Mordechai- Sunday Suppers

9 comments
  1. Kathy says: February 5, 20143:57 pm
  2. […] is the amazingly addicting blog and inspiration for my ravioli night. maybe next time i’ll be brave enough to make purple […]

  3. Joseph says: February 13, 20148:50 am

    Ca a l’air vraiment bon, j’essayerai un jour mais la couleur m’a un peu intrigué, merci beaucoup pour votre gentillesse.

  4. […] recipes I want to try / Ricotta and Sage filled Beet Ravioli. Homemade Croissants. Sriracha Caramel Corn. Brussels Sprout Kimchi […]

  5. Valentine's Day: 30 Recipes To Swoon Over says: March 23, 201412:56 pm

    […] Ricotta and Sage-Filled Beet Ravioli, via Sunday Suppers – If you’re a holiday traditionalist and need that pop of pink, these ravioli are your key. […]

  6. Have a Beautiful Weekend | Beauty Mama says: March 28, 20147:10 pm

    […] Beautiful: Sunday suppers […]

  7. […] Ali + Echo // Photography: Karen Mordechai // Sous Style via […]

  8. […] Recipe adapted from Food52.com and sunday-suppers.com […]

  9. […] store-bought kind. Heirloom Tomatoes Kohlrabi Lobster Mushrooms Local Beets – try this pretty beet ravioli. New Potatoes – no further explanation necessary. I love potatoes in all forms. Pluots […]

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