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Author Notes: I'm not sure what possessed me to undertake the task of making my own home made ravioli. Maybe it was the fact that I had a bounty of beautiful large beets that I bought at the shuq (market) or that the homemade pasta here in Israel, I have found to be a bit on the mushy side. Whatever the case, I'm glad that I had the urge.
I have never cooked beets before or ravioli for that matter. But here I found myself in the kitchen rolling out beautiful little raviolis using a rolling pin, a fork to close the edges, and my beet stained hands, since my pasta maker is back in NY. The ravioli were surprisingly easy to make but did take some time and effort.
The color alone could make one want to dive right into a plate, but the combination of the robust beet pasta against the creamy goat cheese filling is what makes you fall in love.
The recipe was inspired by a Martha Stewart beet ravioli recipe. It makes enough for about 4 entree servings. I froze half since it was just me and mu husband and we still had left overs!
Food52 Review: WHO: Bethmichelle is an avid cook living in Israel.
WHAT: A gorgeous plate of color, texture, and, most of all, flavor.
HOW: Roast beets, and work them into an easygoing pasta dough. Stuff your ravioli with a ricotta-based filling, and top the whole thing with a lemony, brown butter sauce.
WHY WE LOVE IT: This is the best kind of weekend cooking project—one where you have a hand in each of the components, and one, when it's completed, is as fun to look at as it is to eat. —The Editors
For the beet ravioli and filling:
- 2 large beets
- 2 1/2 teaspoons olive oil
- 2 eggs
- 3 1/4 cups flour (plus more for dusting)
- 1 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup goat cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- Parmesan cheese for serving
- Preheat oven to 400 degrees
- Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender.
- Remove beets from oven and allow them to cool a bit before handling. Remove the skins, place in a food processor and puree the beets until smooth.
- Add eggs to the food processor and pulse until combined. Add flour and salt and process until dough comes together.
- Transfer the dough to a well-floured surface an knead until smooth about 7 to 10 minutes (add in more flour if the dough is sticky)
- Cover and let rest for 2 hours.
- Before dough is done resting make the filling by combining chopped parsley, mint, ricotta, goat cheese, and salt and pepper in a mixing bowl. Set aside.
- When dough is done resting, cut into 4 pieces. Roll out each piece to form a thin layer (about 1/8") of dough.
- Place 1/2 Tablespoon of filling onto one sheet of the dough about 1/2" from the edge. Continue to place spoonfuls of filling along the dough about 1" from each other.
- Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli.
- Use a sharp knife to cut out the ravioli into individual squares.
- Pinch the edges of each ravioli with the edge of a fork. Set aside each ravioli in a single layer on a baking sheet dusted with flour until ready to cook.
- Add ravioli to a pot of boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 5-7 minutes, they are finished.
- Serve on individual plates drizzled with brown butter sauce (below) and shaved Parmesan cheese.
For the brown butter sauce:
- 8 tablespoons butter
- 3 1/2 tablespoons lemon juice
- Melt butter in a pan. Cook over medium heat until the butter is completely melted and brown bits start to form.
- Add lemon juice, remove from heat.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta