Beet Ravioli with Poppy Seed Butter
Author: adapted from Bon Appetit
Ingredients
  • 2 large red or golden beets (about 14 ounces)
  • ½ cup fresh whole-milk ricotta cheese
  • 2 tablespoons dried breadcrumbs
  • 1 package wonton wrappers
  • ½ cup (1 stick) butter
  • (optional) ½ cup white wine
  • 1 tablespoon poppy seeds
  • Freshly grated Parmesan cheese
  • Chopped fresh chives
Instructions
  1. 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.
  2. Cover large baking sheet with parchment. Prepare a small bowl of water.
  3. Fill ravioli: For smaller ravioli, spoon 1 tsp beet filling onto half of each round. Dip fingertip into water and dampen edge of 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. (For larger ravioli, spoon 1 Tbs beet filling onto center of each round. Dip fingertip into water and dampen edge of round. Top with another round, pushing out as much air as possible and pressing edges firmly to seal.)
  4. (Can be prepared 1 week ahead. Transfer baking sheet to freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)
  5. Melt butter in large skillet over medium heat and stir in poppy seeds (Optional: use ¼ cup butter and ½ cup white wine to cut down on fat); keep warm.
  6. 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 and chives.
  7. NOTE: The original recipe calls for using Fresh Egg Pasta dough and rolling it out into sheets then cutting with a dough cutter. While nothing beats homemade pasta for taste, the simplicity of using wonton rounds makes this version lots more approachable!
Recipe by Raisin & Fig at https://www.raisinandfig.com/beet-ravioli/