PASTA, RICOTTA AND BEET-GREEN PIE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 2h40m
Yield Six servings
Number Of Ingredients 14
Steps:
- To make the pasta, combine the water and olive oil in a large bowl. Gradually stir in the salt and enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
- Meanwhile, to make the filling, bring a large pot of salted water to a boil. Add the beet greens and blanch until tender, about 4 to 5 minutes. Drain well, squeeze dry and chop coarsely.
- Melt the butter in a large skillet, add the onion and saute until soft, about 3 minutes. Add the beet greens and saute for 3 minutes more. Let cool. In a large bowl, whisk together the ricotta, eggs, marjoram, salt and pepper. Stir in the beet green mixture. Set aside.
- Divide the dough into 4 pieces, making 2 pieces slightly larger than the others. On a lightly floured surface, roll and stretch the larger pieces into rectangles about 12 1/2 by 7 1/2 inches and the smaller ones into rectangles about 11 by 6 inches, keeping the unused portions wrapped in a damp towel while you work.
- Preheat the oven to 350 degrees. Brush an 11 3/4-by-7 1/2-by-1 3/4-inch glass baking dish with 1 teaspoon of olive oil. Place 1 of the larger rectangles in the bottom of the dish and brush with 1 teaspoon of olive oil. Spread 1/3 of the ricotta filling over the dough, leaving a 3/4-inch border. Sprinkle with 1/4 cup of Parmesan. Top with 1 of the smaller rectangles, brush with 1 teaspoon of olive oil, spread with 1/3 of the ricotta filling and sprinkle with 1/4 cup of Parmesan.
- Repeat with the remaining small rectangle, 1 teaspoon of olive oil, the remaining ricotta filling and 1/4 cup of Parmesan. Top with the remaining pasta sheet and press the bottom sheet and the top sheet together, folding them over to form a rim. Brush with the remaining teaspoon of olive oil.
- Bake for 45 minutes. Cover with aluminum foil and continue baking until the pasta is tender throughout, about 15 minutes longer. Preheat the broiler. Uncover the dish and sprinkle with the remaining 1/4 cup of Parmesan. Broil until the cheese is browned, about 1 minute. Cut into squares and serve.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 20 grams, Carbohydrate 59 grams, Fat 39 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 701 milligrams, Sugar 1 gram, TransFat 0 grams
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
Orapeleng Kgosana
[email protected]This pie is a great way to get your kids to eat their vegetables. My kids loved it!
Abdurehim Adudi
[email protected]I followed the recipe exactly and the pie turned out great! I would definitely make this again.
Nis Ar Khan
[email protected]The crust of this pie was a bit soggy. I think I would try a different crust recipe next time.
Tricia Patricia
[email protected]This pie was a bit too bland for my taste. I would recommend adding more herbs and spices to the filling.
Irfan Kayani
[email protected]I'm not a huge fan of beet greens, but I really enjoyed this pie. The ricotta cheese and pasta helped to balance out the bitterness of the greens.
daniel chimbayo
[email protected]This pie is a great way to use up leftover pasta and beet greens. It's also a great vegetarian option.
bernadette mulrooney
[email protected]I love this recipe! It's so simple and easy to make, and the results are always delicious.
md ashiq rs
[email protected]This pie was easy to make and turned out great! The only thing I would change is to add a little more salt and pepper to the filling.
Hot Dogs
[email protected]I made this pie for a potluck and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation. I would highly recommend this recipe to anyone looking for a new and exciting vegetarian dish.
Alicia Hyman
[email protected]This pasta ricotta and beet green pie was absolutely delicious! The flavors of the beet greens, ricotta, and pasta were perfectly balanced, and the pie had a lovely golden crust. I will definitely be making this again.