About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Saturday, March 17, 2018

Every Beet of My Heart Ravioli

They say you eat with your eyes first. Then what could send a more poignant  Valentine message from the plate to the eyes and then your mouth than beet colored ravioli in a heart shape.  There's nothing subtle about this plate with asparagus spears as cupid's arrow.  They'll get the message. Adding 1/2 cup of roasted beet puree to a basic pasta dough makes for a strong color which is what you want since the color will leach out a bit when you cook the ravioli.  These are filled with ricotta, parmesan and chive.

This recipe is adapted from Martha Stewart. Makes 1 pound of pasta dough.

8 oz. red beets, washed and trimmed of greens
coat with vegetable oil and wrap in foil
roast at 375 degrees for 45 mins or until soft
let cool and rub skins off with paper towel
Puree in food processor then drain in a fine mesh strainer. Save the juice for a smoothie.

For the pasta dough, beat together :

1 large egg yolk
2 large eggs
2 tsp olive oil

Add to the food processor (don't bother to clean it out)

2 1/2 cups "00" flour (White Lily all purpose is acceptable)
1 tsp salt
Pulse to combine

Add the egg mixture and 1/2 cup beet puree and process until the mixture comes together, about 20 seconds. Remove dough and wrap in plastic and let the dough rest for 1 hour.
Divide the dough into 4 equal pieces, rewrapping the pieces you aren't working with.
Pass the dough through the pasta machine beginning at setting #1 10 times folding it over itself after each pass until the dough is smooth and pliable. Adjust with a little flour if too sticky or spritz with water if too dry. (If you prefer, knead the whole ball of dough on a well floured surface 10 minutes.) Continue until you are at #8 and have two long sheet of pasta.
Cut heart shapes, place 1 rounded tsp of filling in the middle and place a second heart shape on top.
Seal the edge with the back side tines of a fork pressing firmly to ensure a seal.  Keep covered with plastic or toss with semolina and freeze.

To Cook:

Add ravioli to 4 quarts rapidly boiling water and 1 tbls salt and cook 3-4 minutes. Drain and drizzle with olive oil and sprinkle with grated parmesan or something of your choice (not a tomato sauce).