I’ve revised this recipe a number of times after making it periodically through the weekend. That is the beauty of homemade ravioli- you can fill them with a variety of meats and produce – and dress them in any sauce. We made a huge bowl of beet and ricotta filling on Friday night during the cooking class and dressed them simply with brown butter. Sunday, I made another batch with the leftover filling and topped them with leftover sage and pine nuts from the parmesan crisps. They were delicious both times and had a subtle sweetness that made them extra unique (not to mention their color). These ravioli will also freeze exceptionally well (freeze on a cookie tray and then add to a ziplock bag).
These ravioli fit into my pink color scheme this summer. Enjoy.
Homemade Beet Ravioli
- 2 large red beets
- 1/2 cup whole-milk ricotta cheese, drained
- pecorino romano cheese, divided to taste
- package wonton wrappers
- 1 egg
- 1/4 cup butter
- chopped sage and pine nuts, garnish
Preheat oven to 400F. Wrap beets in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Cool. Peel beets. Add ricotta cheese, chopped beets to food processor – pulse to finely chop. Season to taste with salt, pepper and cheese. Spoon 1 teaspoon beet filling onto wrapper. Dip fingertip into egg wash and dampen edge of 1 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.
Melt butter in large skillet over medium heat; keep warm. Working in batches, boil ravioli in 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 more cheese and a garnish of chopped fresh sage and toasted pine nuts.