BEET RAVIOLI WITH BUTTER AND POPPY SEEDS
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
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
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
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
BEET AND GOAT CHEESE RAVIOLI
These are definitely a labor of love! Nevertheless, these raviolis taste great, and make for a stunning presentation. Using a pasta maker allows for the dough to be rolled as thin as possible to ensure that the beautiful filling can peek through. If you don't like whole wheat pasta, feel free to substitute the whole wheat flour for all-purpose. Sprinkle with fresh dill and more goat cheese, if desired.
Provided by Kim
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Individually wrap beets, onion, and head of garlic in aluminum foil. Place on a baking sheet.
- Bake in the preheated oven until beets are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Allow beets, onion, and garlic to cool to room temperature.
- Meanwhile, prepare the dough. In a large bowl, mix together all purpose flour, whole wheat flour, and 1/2 teaspoon salt. Make a well in the center and add in eggs. Gradually add in the water, 1 tablespoon at a time, until dough comes together (more water may be needed depending on how dry your dough is).
- Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.
- For the filling: Peel skin off beets, onion, and 3 cloves of the roasted garlic. Reserve the rest of the garlic for another use. Cut beets in half, and place them in a food processor. Add onion and garlic cloves; pulse until smooth, scraping down sides as necessary. Add in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon fresh dill, and 4 ounces goat cheese; pulse several times until thoroughly combined.
- Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Set pasta maker to the widest setting, and run dough through 3 times. Reduce pasta width setting to the next narrowest setting, and run pasta through twice. Continue to run pasta through pasta maker, dropping the width each time, until about 1/16-inch-thick. Cover pasta sheet with a kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.
- Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto the dough about 3 inches apart. Lightly brush water around the edges of the filling. Gently place another sheet of pasta over the filling and press pieces together around the filling, removing as much air as possible. Seal firmly.
- Using a 2 1/2-inch cutter, cut raviolis from the dough, ensuring the filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Reserve any extra dough for another use.
- When ready to serve, bring a large pot of salted water to a boil. Add a few ravioli at a time to the boiling water. Boil until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.
- Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 44 g, Cholesterol 94.2 mg, Fat 11.9 g, Fiber 5.2 g, Protein 13.9 g, SaturatedFat 6.9 g, Sodium 391.7 mg, Sugar 5 g
More about "beet ravioli with poppy seed butter food"
BEET RAVIOLI WITH POPPY SEED BUTTER RECIPE | BON APPéTIT
From bonappetit.com
4/5 (2)
- 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. DO AHEAD 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 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.
BEET RAVIOLI WITH POPPY SEED BUTTER RECIPE | EPICURIOUS
From epicurious.com
3.6/5 (66)Servings 8
BEET RAVIOLI WITH POPPY SEED BROWNED BUTTER
From chefbikeski.com
TIMING IS EVERYTHING: BEET RAVIOLI WITH POPPY SEED BROWN …
From turntablekitchen.com
RAVIOLI FILLED WITH BEETS, BUTTER, AND POPPY SEEDS - CIA …
From ciafoodies.com
BEETROOT RAVIOLI WITH BROWN BUTTER AND POPPY SEEDS
From crushmag-online.com
RAVIOLI WITH BEETS, BUTTER AND POPPY SEEDS RECIPE - FOOD …
From foodrepublic.com
Servings 6Estimated Reading Time 3 mins
BEET RAVIOLI | TASTEMADE
From tastemade.com
CASUNZIEI ALL'AMPEZZANA (BEET RAVIOLI WITH POPPY SEEDS)
From ljjfood.wew.selfip.com
BEET RAVIOLI WITH POPPY SEED BUTTER RECIPE | RECIPES, FOOD, RAVIOLI
From pinterest.com
ON BEETROOTS. PURPLE BEETROOT RAVIOLI WITH RICOTTA, WALNUTS, AND …
From en.julskitchen.com
POPPY SEED AND BEET RECIPES (16) - SUPERCOOK
From supercook.com
BEET RAVIOLI WITH POPPY SEED BUTTER - MEDITERRANEAN RECIPES
From fooddiez.com
YUMMLY: PERSONALIZED RECIPE RECOMMENDATIONS AND SEARCH
From yummly.com
BEET RAVIOLI WITH POPPY SEED SAUCE (CASUNZIEI ALL'AMPEZZANA) …
From pinterest.ca
BEET AND GOAT CHEESE RAVIOLI WITH POPPYSEED BROWN BUTTER
From emerils.com
BEET RAVIOLI WITH POPPY SEED BUTTER — MAKE IT VEG!
From makeitveg.com
RAVIOLI WITH RICOTTA, BEETS AND POPPY SEED BUTTER | MAYA COOKS
From maya-cooks.com
BEET RAVIOLI WITH POPPY SEED BUTTER ON BAKESPACE.COM
From bakespace.com
BEET RAVIOLI WITH POPPY SEED BUTTER VIA EPICURIOUS
From featherstonefarm.com
BEET RAVIOLI WITH POPPY SEED BUTTER RECIPE
From friendseat.com
BEET RAVIOLI - RAISIN & FIG - FOOD & FAMILY & FRIENDS & FAITH
From raisinandfig.com
BEET RAVIOLI WITH POPPY SEED BUTTER | RECIPES, COOKING RECIPES, FOOD
From pinterest.com.au
BEET RAVIOLI WITH POPPY SEED BUTTER – LICENSE IMAGES – 681045 …
From stockfood.se
BEET RAVIOLI WITH POPPY SEED BUTTER | RECIPE | RECIPES, BUTTER …
From pinterest.com
BEET RAVIOLI WITH POPPY SEED BUTTER
From cheesepuffinphilly.blogspot.com
BEET RAVIOLI WITH BROWN SAGE BUTTER – SIMPLY BEALE
From simplybeale.com
BEET RAVIOLI WITH POPPY SEEDS - DVO.COM
From dvo.com
BEET RAVIOLI WITH POPPY SEED BUTTER | RECIPES, YUMMY, YUMMY FOOD
From pinterest.co.uk
BEET RAVIOLI WITH POPPY SEED BUTTER - MEDITERRANEAN RECIPES
From fooddiez.com
FOOD PLAY: ' BEET RAVIOLI WITH POPPY SEED BUTTER
From hesthebackyardchef.blogspot.com
CASUNZIEI ALL’AMPEZZANA (BEET RAVIOLI WITH POPPY SEEDS)
From salttotastecooking.com
BEET RAVIOLI WITH POPPYSEED SAUCE | EMIKO DAVIES
From emikodavies.com
BEET RAVIOLI WITH POPPY SEED BUTTER RECIPE | RECIPES, FOOD, RAVIOLI
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love