Valentine’s Day is just around the corner, you don’t eat meat, no problem, this Red Beet Ravioli with Brown Butter Sauce is stuffed with three types of cheese, fresh thyme and fresh rosemary and will fulfill your needs.
I love experimenting with different flavors for ravioli and cooking this Red Beet Ravioli with Brown Butter Sauce was no different. Anything that can be pureed into a liquid can more than likely successfully be used as the liquid in the pasta dough in lieu of water. And why yes, those are sliced beets in the shape of a heart. 🙂
Beets are full of nutrients and by using the puree from the beets, the pasta dough not only takes on a beautiful hue of red, but it also adds a subtle flavor. The taste of beets is hard to describe. If you ask my sister, she will tell you they have the distinct smell (and taste) of dirt, which after doing some research, this is similar to a lot of other people’s opinions. I myself compare them to the texture and flavor of a turnip, just not as bitter, more sweet. I’d be interested in seeing you all’s descriptions of beets. Leave them in the comments.
When mixing, if the dough is too dry, you should add more beet puree one tablespoon at a time. If the dough is too moist, you should add more flour one tablespoon at a time. Once mixed, you can use a stand mixer with a dough hook attached or knead the dough by hand. If the dough is still sticky to the touch after kneading, you need to knead some more. I kneaded this dough for a total of 10 minutes. Can you say workout? After allowing the dough to rest in the refrigerator for 30 minutes, let the fun begin, rolling the dough paper thin. Workout number two.
I generally roll the dough, then use what is called a Ravioliera to form and seal the ravioli, but shaping the Red Beet Ravioli into hearts was only fitting for Valentine’s Day. Please know, you can use any type of ravioli stamp or kitchen gadget to make this Red Beet Ravioli. I was unable (didn’t look) to find a heart shapped ravioli stamp, so I just used a heart shaped cookie cutter.
If you use a cookie cutter, it will take two hearts for each piece of ravioli. Place filling on one heart and top with another heart. To seal the edges, I pressed around the ravioli with a fork. As you cut, fill and seal the ravioli, you can move the finished ones to a floured surface until you are ready to drop them in salted boiling water.
Each ravioli is filled to the brim with a cheesy herb mixture. I some how lucked out and found this 10 month aged Mediterranean Parmesan Cheese. Never seen it in the store in my life, but in the midst of looking for mascarpone, it showed itself strong and mighty. Even the cashier was in aww when she scanned the cheese. It shredded and mixed well with mozzarella and part skim ricotta for the filling of this Red Beet Ravioli. Adding fresh thyme and rosemary truly added an extra kick of goodness.
If there are more ravioli than you can stand for one setting, prior to cooking, they can easily be frozen on a floured baking tray, then transferred to freezer safe packaging. I like to use a vacuum packer. Freezing before packaging is important, because you do not want them to stick together or not hold their shape. Perfect for a quick and easy meal when you’re ready, as they can be cooked frozen.
Ironically after boiling this Red Beet Ravioli, it turned pink! This truly is the perfect recipe for Valentine’s Day as it represents all colors that are well associated with celebrating. Topping this homemade Red Beet Ravioli with Brown Butter Sauce made from the same Mediterranean Parmesan Cheese and browned butter, seals this dish with more than a kiss.
Happy Valentine’s Day!
Red Beet Ravioli with Brown Butter Sauce
Prep Time: 1 Hour
Cook Time: 2-3 Minutes
Red Beet Pasta Dough
- 3 1/2 Cups Flour
- 3 Eggs
- 1/4 tsp Kosher Salt
- 3/4 Cup Red Beet Puree
- 2 tsp Olive Oil
- 2 Cups Ricotta, part skim
- 1 Cup Mozzarella, shredded
- 1 Cup Parmesan, shredded
- 1/4 Cup Thyme & Rosemary, minced & combined
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
Brown Butter Sauce
- 1/4 Cup Butter, unsalted
- 1 Cup Heavy Cream
- 1/2 Cup Parmesan, shredded
- 1 Tbsp Parsely, chopped
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- 2 Tbsp Lemon Juice
- In a bowl fitted for a stand mixer, combine the flour and salt. Make a well in the middle of the mixture and add the eggs.
- Add the beet juice and mix until combine. If the mixture is too dry, add more beet puree a tablespoon at a time. If the mixture is too moist, add more flour, a tablespoon at a time.
- Knead the dough with a dough hook or by hand until the dough is no longer sticky. Wrap the dough in a piece of plastic wrap and refrigerate for a minimum of 30 minutes to allow the dough to rest.
- While the dough is resting, make the filling by mixing all three cheeses, rosemary, thyme, salt and pepper together well. Place the mix in the refrigerator until ready to use.
- After resting, remove the dough from the fridge, generously flour your work surface, cut the dough in half and roll each piece paper thin.
- If you decide to use a heart shaped cookie cutter, you will need two hearts for each piece of ravioli. Determine the amount of filling that each piece of dough can accommodate, taking into consideration the sides will need to be sealed. This will differ depending on the size of your cookie cutter or ravioli stamp. Place filling on one side and cover with another heart. Using a fork, press around the entire piece of ravioli to seal.
- Once filled and sealed, move the ravioli to a floured baking tray until you’re ready to drop them in salted boiling water. Note: if you want to freeze some of the ravioli, do not cook that portion. To freeze, place them on a floured baking tray, place them in the freezer and allow them to freeze completely, then package. This will prevent them from sticking together and losing their shape.
- Prepare a pot of boiling water with salt. Drop each ravioli separately, totaling 15-20 pieces and cook for 2 to 3 minutes. If you notice it floating to the top, it’s done.
- While the ravioli is boiling, prepare the sauce by melting butter in a large skillet, then continue browning it for 5-8 minutes, taking care not to burn the butter. Add the heavy cream and let the sauce simmer for 1 minute.
- Add parmesan, salt, pepper and parsley. Simmer for another minute. Remove from heat, add lemon juice and whisk.
- Pour over ravioli, top with a little parmesan cheese and parsley. Serve immediately.
© 2017 Biscuits & Savvy
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