10 Feb Roasted Beet Ravioli with Brown Butter and Micro Red Amaranth
Roasted Beet Ravioli with Brown Butter and Micro Red Amaranth
This Valentines Day, these vibrantly red and decadently indulgent raviolis are sure to make anyone fall in love with you (or maybe just your cooking). Subtly sweet from the beets, tangy from the cheese, and rich from the butter, they are simply sexy. Since it's a special night- splurge on high quality cheeses, fresh market beets, and sinfully rich butter (Because there are so few ingredients, the quality and freshness matters even more than usual.) It is a time consuming (and sometimes frustrating) process to perfectly stuff the raviolis without them breaking (don't worry- you'll get it down!), but trust me the end result is completely worth it. With Luv, Stephanie
1 hr 30 min
1 hr 30 min
- 2 Medium Red Beets (or 4 baby)
- 1/2 Cup Fresh Ricotta
- 1 4 Ounce Log of Fresh Goat Cheese
- 1 Stick of High Quality Butter
- 1 Package of Round Wonton Wrappers or Homemade Pasta Dough*
- Small Bowl of Warm Water
- Kosher Sea Salt
- Parmesan Wedge
- Micro Red Amaranth
- Roast Beets until tender, then peel. Learn how here
- In a food processor (or if you have a high-speed blender like a Vitamix, definitely use it instead to get silky smooth filling) add beets, goat cheese, ricotta and salt and mix until very smooth.
- Place your filling into a piping bag (or ziplock bag with the corner cut off) and refrigerate until ready to use.
- Bring a large pot of heavily salted water to a boil.
- Line sheet trays with parchment paper and lay out your wonton wrappers. Pipe a small amount into the center of each wrapper (about 1 rounded teaspoon). Moisten the edges with warm water and gently place another wrapper on top. Using your fingers, gently press to seal directly around the filling, pushing out air bubbles and working your way out to the edges, taking care not to leave any gaps and not to tear wrappers (if you do tear a wrapper, don’t worry, just toss it and start over- it will make a mess when cooking if it is broken).
- Working in batches, boil your ravioli for about 2 minutes, until skin has tightened around the filling. Gently remove from water, drain, and repeat with remaining ravioli.
- In a large pan, cook butter over low heat until just starting to color. Turn off heat, toss the ravioli in the butter, and transfer to your plates.
- Garnish with a generous amount of freshly grated or shaved parmesan and micro red amaranth (if not available, try finely chiffonaded beet greens).
- *In a side by side taste test, most people can just barely notice the difference between the wonton wrappers and fresh dough- the difference is mostly in the chewiness (pasta dough has more "tooth"). But when not side by side, most people cannot tell the difference. So don't fret if you don't have the time or inclination to make your own dough (I only do for special occasions when I have the time!). When choosing your wonton wrappers, look at the ingredients and find the ones that have the closest resemblance to pasta dough. Often wonton wrappers will have rice flour or other non-Italiany ingredients. The ones I use are Gyoza Skins made by Nanka Seimen which contain Wheat Flour, Eggs, Water and Salt (just like pasta dough!). You can find them at Asian Groceries like Mitsuwa. If you can only find square wrappers, you can cut them with a round cookie cutter.
- You can find micro red amaranth at select Whole Foods. If you're planning on Valentine's Day ravioli, start looking now as it will sell out quickly this week! No red amaranth? Use edible flower petals, other microgreens, or chiffonaded beet greens.
Adapted from Bon Appetit
Adapted from Bon Appetit
cooking for luv http://cookingforluv.com/