Made this for dinner with a salad last night and they are delicious!! I subbed toasted pine nuts for the poppy seeds.
Beet Ravioli with Butter and Poppy Seeds (Casunziei)
4 large or 8 medium roasted beets (see sidebar)
2 eggs
1/2 cup ricotta -- preferably fresh, drained briefly
20 tablespoons butter -- (2 1/2 sticks) melted
Salt and black pepper to taste
1 recipe Egg Pasta Dough (see below)
2 ounces Parmigiano-Reggiano -- or more to taste
4 teaspoons poppy seeds
1. Put the beets in the work bowl of a food processor fitted with the plastic blade and process until they're finely chopped (or chop them finely with a knife or pastry cutter). Transfer to a large bowl and add the eggs, ricotta, and H cup of the melted butter; stir to combine. Season liberally with salt and pepper, stir, taste, and add more salt or pepper if necessary. Refrigerate until ready to use, up to 1 day.
2. To make the ravioli: Lay a length of rolled pasta out on a counter lightly dusted with flour and place small teaspoonfuls of the filling evenly on half of the dough, about 1 inch apart. Brush some water between the mounds of filling so the dough will stick together, and fold the unfilled half of the dough over onto the other, carefully pressing outward from the filling to the edges of the pasta, eliminating any pockets of air. Cut between the ravioli with a pastry wheel or sharp paring knife, and keep the ravioli separate from each other until you are ready to cook. Repeat with the remaining dough and filling. Put a large pot of salted water on to boil and turn the oven on to its lowest setting; warm 4 pasta bowls in it.
3. Drop the ravioli into the boiling salted water, cooking them in batches if necessary. They will take about 3 minutes to cook. When they're done, they will float, the filling will be firm, and the pasta tender.
4. Portion the ravioli out among the warmed pasta plates. Pour some of the remaining melted butter over each portion, grate Parmigiano- Reggiano over each to taste, and finish each plate with a large pinch of poppy seeds. Serve immediately.
Note: The best pasta contains just three ingredients: flour, eggs, and salt. It varies only in the ratio of flour to eggs and the technique. This recipe, a combination of my own experience and that of Gabrielle Hamilton of Prune and Anna Klinger of Al di La, can be used for Gabrielle's Pasta Kerchiefs, Anna's Beet Ravioli, or any other recipe calling for freshly made pasta. (I guess we all who make pasta have our favorite recipe for it-but I’ll post this one if anyone wants.)
Cook the finished pasta as soon as it's done, or allow the sheets to dry for a few hours (or even a few days) and cook them later.
Description:
"From: Episode 12 of Bittman Takes on America's Chefs Chef: Anna Klinger"
- - - - - - - - - - - - - - - - - - -
NOTES : Makes: 3 or 4 main course or about 6 first course servings
Time: 1 hour, plus time to make the pasta
I took a picture, but haven't looked at them yet.
Beet Ravioli with Butter and Poppy Seeds (Casunziei)
4 large or 8 medium roasted beets (see sidebar)
2 eggs
1/2 cup ricotta -- preferably fresh, drained briefly
20 tablespoons butter -- (2 1/2 sticks) melted
Salt and black pepper to taste
1 recipe Egg Pasta Dough (see below)
2 ounces Parmigiano-Reggiano -- or more to taste
4 teaspoons poppy seeds
1. Put the beets in the work bowl of a food processor fitted with the plastic blade and process until they're finely chopped (or chop them finely with a knife or pastry cutter). Transfer to a large bowl and add the eggs, ricotta, and H cup of the melted butter; stir to combine. Season liberally with salt and pepper, stir, taste, and add more salt or pepper if necessary. Refrigerate until ready to use, up to 1 day.
2. To make the ravioli: Lay a length of rolled pasta out on a counter lightly dusted with flour and place small teaspoonfuls of the filling evenly on half of the dough, about 1 inch apart. Brush some water between the mounds of filling so the dough will stick together, and fold the unfilled half of the dough over onto the other, carefully pressing outward from the filling to the edges of the pasta, eliminating any pockets of air. Cut between the ravioli with a pastry wheel or sharp paring knife, and keep the ravioli separate from each other until you are ready to cook. Repeat with the remaining dough and filling. Put a large pot of salted water on to boil and turn the oven on to its lowest setting; warm 4 pasta bowls in it.
3. Drop the ravioli into the boiling salted water, cooking them in batches if necessary. They will take about 3 minutes to cook. When they're done, they will float, the filling will be firm, and the pasta tender.
4. Portion the ravioli out among the warmed pasta plates. Pour some of the remaining melted butter over each portion, grate Parmigiano- Reggiano over each to taste, and finish each plate with a large pinch of poppy seeds. Serve immediately.
Note: The best pasta contains just three ingredients: flour, eggs, and salt. It varies only in the ratio of flour to eggs and the technique. This recipe, a combination of my own experience and that of Gabrielle Hamilton of Prune and Anna Klinger of Al di La, can be used for Gabrielle's Pasta Kerchiefs, Anna's Beet Ravioli, or any other recipe calling for freshly made pasta. (I guess we all who make pasta have our favorite recipe for it-but I’ll post this one if anyone wants.)
Cook the finished pasta as soon as it's done, or allow the sheets to dry for a few hours (or even a few days) and cook them later.
Description:
"From: Episode 12 of Bittman Takes on America's Chefs Chef: Anna Klinger"
- - - - - - - - - - - - - - - - - - -
NOTES : Makes: 3 or 4 main course or about 6 first course servings
Time: 1 hour, plus time to make the pasta
I took a picture, but haven't looked at them yet.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com