Beet Ravioli With Poppy Seeds Recipes

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BEET RAVIOLI WITH BUTTER AND POPPY SEEDS



Beet Ravioli with Butter and Poppy Seeds image

This recipe is a quick version of this one by Emiko Davies. Note that you can make the filling a day ahead and then assemble the ravioli when you're ready to cook.

Provided by Marissa Stevens

Categories     Main Course

Time 1h20m

Number Of Ingredients 12

1 1/2 pounds fresh beets (washed and quartered, about 3 beets)
1/2 pound potatoes (scrubbed, about 2 potatoes)
2 cloves garlic (smashed and peeled)
2 tablespoons olive oil
salt and freshly ground black pepper to taste
generous pinch of freshly ground nutmeg
generous pinch of ground cloves
12 egg roll wrappers
1 egg (beaten)
1/2 cup butter ((1 stick))
2 teaspoons poppy seeds
3 ounces grated Parmesan cheese

Steps:

  • To make the filling, place beets in a saucepan and add enough cold water to cover. Bring to boil over medium heat and cook for 20 minutes. Add potatoes to beets, adding more water if needed to cover, and bring to boil. Boil for 20 to 25 minutes more until vegetables are tender. Drain.
  • While the potatoes are warm, peel them and cut into quarters. Add potatoes and beets to food processor - pulse until smooth and combined.
  • Heat olive oil in a skillet over medium-low heat. When warm, add smashed garlic cloves. Add beet mixture to skillet; cook and stir 10 minutes until mixture is thick and bubbly. Season to taste with salt, pepper, nutmeg and cloves. Remove and discard garlic. Allow mixture to cool completely. (You can do this a day ahead of time. Refrigerate mixture until ready to use.)
  • To assemble the ravioli, lay a single egg roll wrapper on a work surface. Brush edges with beaten egg. Place two heaping teaspoons of filling just off center, toward a bottom corner - be sure to leave 1/2-inch of the edge bare so that the filling doesn't spill out when cooking. Smooth filling to an even layer. Fold the wrapper into a triangle, lifting a top corner and lining it up with the opposite bottom corner. Firmly press all edges to seal. Using a ravioli sealer or the tines of a fork, press the edges again to secure the seal. Set finished ravioli aside, uncovered, on lightly floured work surface. Repeat with remaining egg roll wrappers.
  • Cook ravioli, no more than 6 at a time, in gently simmering, salted water until they float, 3 to 4 minutes. You'll want to gently stir the ravioli occasionally to keep them from sticking together.
  • While ravioli cook, melt butter in a small saucepan over medium-low heat.
  • When ravioli are done, transfer with a slotted spoon to serving plates. Drizzle each serving with melted butter, and sprinkles of poppy seeds and grated Parmesan cheese.

Nutrition Facts : Calories 190 kcal, Carbohydrate 14 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 41 mg, Sodium 300 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BEET RAVIOLI WITH POPPY SEED BUTTER



Beet Ravioli with Poppy Seed Butter image

Ravioli filled with creamy ricotta and freshly roasted beets are a unique take on the classic Italian dish.

Provided by Moogie

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 7

2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese
2 tablespoons dried bread crumbs
1 1/4 pounds Fresh Egg Pasta (I used wonton wrappers)
1/2 cup (1 stick) butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese

Steps:

  • 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.
  • 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 reseal able 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.

Nutrition Facts : ServingSize 1 Serving

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