Beet Ravioli With Poppy Seed Butter

Name: Beet Ravioli With Poppy Seed Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps dried breadcrumbs; 118 milliliters (1 stick) butter; 567 grams Fresh Egg Pasta; 397 grams large red or golden beets (about; 5 servings Freshly grated Parmesan cheese; 1 Tbsp poppy seeds; 118 milliliters fresh whole-milk ricotta cheese

Beet Ravioli With Poppy Seed Butter might be just the main course you are searching for. One portion of this dish contains approximately 33g of protein, 33g of fat, and a total of 845 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 5. It is an expensive recipe for fans of Mediterranean food. If you have golden beets, breadcrumbs, butter, and a few other ingredients on hand, you can make it. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400F. 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.

Ingredients you will need

Beet

Wrap

Equipment you will use

Baking Sheet

Knife

Bowl

Aluminum Foil

Oven

Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.

Ingredients you will need

Salt And Pepper

Ricotta Cheese

Breadcrumbs

Roll Fresh Egg Pasta dough into sheets according to recipe.

Ingredients you will need

Pasta Dough

Roll

Egg

Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds.

Ingredients you will need

Dough Sheet

Biscuits

Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Sprinkle 2 smooth kitchen towels with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kitchen Towels

Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic.

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Dough

Pasta

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.

Ingredients you will need

Dough

Water

Beet

Dip

Equipment you will use

Bowl

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.

Equipment you will use

Baking Sheet

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. The flavor, color, and texture of roasted fresh beets is incomparable, so don't even consider using the canned variety. When choosing beets, select bunches with bright, glossy leaves attached.

Ingredients you will need

Poppy Seeds