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Beet and Ricotta 'Love Letter' Ravioli
Served at: Amali
IngredientsFor the filling:
1 lb. boiled, milled and strained beet root
11/2 cups sheep's milk ricotta, strained overnight in cheese cloth
1/2 cup grana padano (ground)
1/4 cup sheep's milk yogurt
Salt to taste
Lemon to taste
For the ravioli:
Fresh sheeted pasta dough
Egg wash for sealing the ravioli
Semolina for dusting
For the sauce:
1/2 cup dry white wine
1 sliced shallot
2 tsp. olive oil
1 cup torn beet tops
2 tspn. butter
1/4 cup chopped beet stem
Grated Grano Padano to finish
Torn mint to taste
Salt to taste
InstructionsMix all the filling ingredients together and season to taste.
If you have a ravioli mold it would be best to utilize this tool.
Put one layer of sheeted pasta dough down on the base of the ravioli maker being sure to keep all surfaces you are working on dry and dusted with semolina.
Fill each mold with beet filling, egg wash the pasta and cover with a second layer of pasta sealing the ravioli.
To finish the ravioli:
Boil the ravioli in salted water for three to four minutes until the pasta is cooked.
While the pasta is cooking sweat out the shallot and beet stem in olive oil.
Add the wine reduce by half add the beet tops wilt and add butter.
Add the ravioli straight from the water to the pan.
Incorporate with the sauce adding a little of the pasta water to control the consistency of the sauce.
Finish with Grano padano and the torn mint and serve. (Published 2012)