Tuesday, September 6, 2011

Beet Ravioli

We’ve found ourselves with an abundance of beets this summer from our garden and from our CSA.  We’re a little tired of beet salads so I poked around epicurious to find something more interesting.  I made this ravioli not really knowing what to expect, but I was blown away.  It was so easy, albeit time consuming to make the raviolis, and it tasted so rich and decadent with a nice earthy flavor.  And it was gorgeous on the plate!

I adapted the recipe to include a more interesting cheese and pecans for texture.  I don’t have a pasta roller so I used the purchased egg roll wrappers as the recipe suggests and had good results.  I served it with a browned butter sauce with sage.


Beet Ravioli with Goat Cheese and Toasted Pecans

Adapted from Bon Appétit, May 2005

Yields approximately 50 raviolis (about 8 first course servings or 4 main course servings)


4-5 small to medium size fresh red and/or golden beets (about 14 ounces) – look for beets with bright glossy leaves attached
½ cup pecans, pan toasted and finely chopped
3-4 ounces goat cheese
Purchased egg roll wraps
1 egg
Freshly grated parmesan cheese

Brown butter sauce
½ stick butter (you may want to use more depending on preferences)
Handful of fresh sage

Preheat oven to 400°F.  Remove greens from beets and rinse.  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 goat cheese and toasted pecans. Season to taste with salt and pepper. 

Lightly beat egg in a small bowl and add a tiny bit of water to make an egg wash.  Place 1 dough sheet on lightly floured work surface. Using round biscuit cutter (or the top of a pint glass), cut sheet into rounds.   Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of about 50 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 egg wash next to work surface. Spoon 1 teaspoon beet filling onto half of each round.  (Note: be mindful to not fill these up too much or they’ll split open when cooking)  Dip fingertip into egg wash 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 medium skillet over medium heat, stirring frequently until it begins to brown.  Once it browns reduce heat; keep warm.  Slice fresh sage into strips and add to butter sauce. 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.

Serve immediately.  Enjoy.  If you make it, let me know what you think!

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