BEET RAVIOLI WITH POPPY SEED BUTTER
Categories Cheese Pasta Vegetable Side Roast Vegetarian Dinner Beet Fall Poppy Entertaining Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course servings
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 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.
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
Chhiring Tamang
[email protected]I would not recommend this recipe.
Thuto Ligend
[email protected]It was a waste of time.
Holly Burns
[email protected]I didn't like it.
The O'Toolies
[email protected]Not my favorite.
Neshen Naidoo
[email protected]It was okay.
Sanaya Hartsfield
[email protected]Not bad for a weeknight meal.
Josephine Kalema
[email protected]I'll be making this again soon.
alamin harun
[email protected]I would definitely recommend this recipe.
md em
[email protected]Easy to make and very tasty.
Caleb S
[email protected]Delicious!
Deneth Shehan
[email protected]This dish was a hit with my family! The kids loved the beet ravioli and the adults loved the poppy seed butter sauce. I will definitely be making this again.
Landon Riley
[email protected]Overall, this was a good recipe. The ravioli were a bit too thick for my liking, but the poppy seed butter sauce was delicious. I would make this again, but I would probably use a different ravioli recipe.
Tocine Briscoe
[email protected]This was a fun and unique dish to make. The beet ravioli were a bit tricky to work with, but they turned out great in the end. The poppy seed butter sauce was also very tasty.
Rajnish Singh
[email protected]The beet ravioli were a bit bland for my taste, but the poppy seed butter sauce was amazing. I'll definitely be using that sauce again in other dishes.
Adiel Cohen
[email protected]This dish was so easy to make and it turned out so well! The ravioli were cooked perfectly and the poppy seed butter sauce was rich and creamy. I highly recommend this recipe.
marwan ronaldo
[email protected]I've never been a huge fan of beets, but this recipe changed my mind. The ravioli were tender and flavorful, and the poppy seed butter sauce was surprisingly delicious. I'll definitely be making this again!
Dada WazirGai
[email protected]This beet ravioli dish was a symphony of flavors and textures. The earthy sweetness of the beets paired perfectly with the nutty poppy seed butter, and the crispy sage leaves added a delightful touch of savory crunch.