Best Beet Ravioli With Poppy Seeds Recipes

BEET RAVIOLI WITH BUTTER AND POPPY SEEDS

Steps:

• To make the filling, place beets in a saucepan and add enough cold water to cover. Bring to boil over medium heat and cook for 20 minutes. Add potatoes to beets, adding more water if needed to cover, and bring to boil. Boil for 20 to 25 minutes more until vegetables are tender. Drain.
• While the potatoes are warm, peel them and cut into quarters. Add potatoes and beets to food processor - pulse until smooth and combined.
• Heat olive oil in a skillet over medium-low heat. When warm, add smashed garlic cloves. Add beet mixture to skillet; cook and stir 10 minutes until mixture is thick and bubbly. Season to taste with salt, pepper, nutmeg and cloves. Remove and discard garlic. Allow mixture to cool completely. (You can do this a day ahead of time. Refrigerate mixture until ready to use.)
• To assemble the ravioli, lay a single egg roll wrapper on a work surface. Brush edges with beaten egg. Place two heaping teaspoons of filling just off center, toward a bottom corner - be sure to leave 1/2-inch of the edge bare so that the filling doesn't spill out when cooking. Smooth filling to an even layer. Fold the wrapper into a triangle, lifting a top corner and lining it up with the opposite bottom corner. Firmly press all edges to seal. Using a ravioli sealer or the tines of a fork, press the edges again to secure the seal. Set finished ravioli aside, uncovered, on lightly floured work surface. Repeat with remaining egg roll wrappers.
• Cook ravioli, no more than 6 at a time, in gently simmering, salted water until they float, 3 to 4 minutes. You'll want to gently stir the ravioli occasionally to keep them from sticking together.
• While ravioli cook, melt butter in a small saucepan over medium-low heat.
• When ravioli are done, transfer with a slotted spoon to serving plates. Drizzle each serving with melted butter, and sprinkles of poppy seeds and grated Parmesan cheese.

BEET RAVIOLI WITH POPPY SEED BUTTER

Steps:

• 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.
• Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.
• Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water 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. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to reseal able plastic bags.)
• Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. 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.

FARRO SPAGHETTI, BEETS, BROWN BUTTER, POPPY SEEDS

Steps:

• 1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
• 2. Bring a large pot of salted water to a boil.
• 3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
• 4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
• 5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
• 6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
• 7. Serve immediately.

BEET RAVIOLI WITH POPPY SEEDS

Steps:

• 1 Place the beets in a medium saucepan with cold water to cover. Bring to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain and let cool. 2 Peel the beets and cut them into chunks. Place them in a food processor and chop finely. Add the ricotta, 1/2 cup of the Parmigiano-Reggiano, bread crumbs, and salt and pepper to taste. Process just until blended but still slightly coarse. 3 Prepare the pasta (see below). 4 Meanwhile, melt the butter with the poppy seeds and a pinch of salt. Pour half the butter into a warm serving bowl. Transfer the ravioli to the bowl. Spoon the remaining sauce over the ravioli and sprinkle with the remaining 1/2 cup of Parmigiano- Reggiano. Serve immediately. PREPARE THE PASTA1. Dust 2 or 3 large baking sheets with flour. Set out a small bowl filled with cool water. 2 Lay a strip of the dough on a lightly floured surface. Fold it lengthwise in half to mark the center, then unfold it. Beginning about 1 inch from one of the short ends, place teaspoonfuls of the filling about 1 inch apart in a straight row down one side of the fold. Lightly brush around the filling with the cool water. Fold the dough over the side with filling. Press out any air bubbles and seal the edges. Use a fluted pastry wheel or a sharp knife to cut between the dough-covered mounds of filling. Separate the ravioli and press the edges firmly with the back of a fork to seal. Place the ravioli in a single layer on a baking sheet. 3 Repeat with the remaining dough and filling. Cover with a towel and refrigerate until ready to cook, or up to 3 hours, turning the pieces several times so that they do not stick to the pan. (To store them longer, freeze the ravioli on the baking sheets until firm. Place them in a heavy-duty plastic bag and seal tightly. Store in the freezer up to one month. Do not thaw before cooking.) 4 Just before serving, bring about 4 quarts of water to a boil in a large pot. 5 Lower the heat under the pasta pot so that the water boils gently. Add the ravioli and cook until tender, 2 to 5 minutes depending on the thickness of the ravioli and whether or not they were frozen. Scoop the ravioli out of the pot with a slotted spoon. Drain well.From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.