Beet Ravioli with Poppy Seed Butter
Homemade ravioli filled with a delicate blend of roasted beets and ricotta cheese, served with a rich poppy seed butter sauce and freshly grated Parmesan. This elegant pasta dish combines earthy beets with creamy cheese in delicate pasta pillows.
Ingredients
- •2 large red or golden beets
- •½ cup fresh whole-milk ricotta cheese
- •2 tablespoons dried breadcrumbs
- •1¼ pounds Fresh Egg Pasta
- •½ cup butter
- •1 tablespoon poppy seeds
- •¼ cup Parmesan cheese
Cooking Instructions
- 1.
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.
60 min
- 2.
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.
30 min
- 3.
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.)
45 min
- 4.
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.
15 min