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My Heart Beets For You...
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7 February 2009

Beetroot Ravoli

I heart Cooking

Can yours pleeease beet for me and forgive me for being so slack over the last month, and not really being an active member of the food obsessing society?! I’m sure you will, right? After all, it’s valentines and you are supposed to share love! and forgive?! Especially after sharing the recipe for the cutest and cuddliest hearts ever?!
Beet Ravoli

Beetroot Ravoli
 
Ingredients
Ravioli
  • 150g cooked beetroot, pureed
  • 300g “oo” flour
  • 1 egg
  • Salt and pepper to taste
  • Ravioli “heart” cutter-couldn’t find that so I used three different sized, heart shaped cookie cutters
Filling
  • 250g ricotta
  • 200g cooked beetroot
  • 40g shredded Parmesan cheese
  • 1 tablespoon fresh dill, finely chopped
  • 2 garlic gloves
  • Salt and pepper to taste
  • In a food processor, add all the above ingredients except for the dill. Wiz it for a 1 minute or so till nicely pureed. Add the dill.
Lemon-truffle-basil Vinaigrette
  • 15 basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon of truffle oil
  • 1 lemon, juiced
  • Toasted almonds
  • Salt and pepper to taste

Instructions
  1. In a food processor, puree all the above ingredients excluding the lemon juice and almonds. Add the lemon juice at the end. Keep the almonds aside to sprinkle generously at the end.
  2. Make a well in the flour. I used a mixing bowl because I did not want beet stains all over the counters.
  3. Add egg
  4. Add beetroot puree
  5. Mix together and knead for about 5 minutes
  6. Let sit for 30 minutes. Use this time to make the vinaigrette and filling
  7. After 30 minutes have passed divide the dough in half
  8. Roll out each half till super thin. You should be able to see through it. Although in this case I couldn’t see anything but red
  9. Use one layer as the base. Take the large heart and gently place on the dough. This one is not for cutting but outline. Add the smallest heart in the center and fill with one heaping teaspoon of the ricotta and beets mixture
  10. Remove the tiny little heart, leaving the big one and cover with the second layer of ravioli dough
  11. Using the medium sized heart cut threw the dough as per below
  12. There you have it…You’ve got a heart
  13. Now seal it, pushing both layers together with your thumbnail as per below
  14. Place in the fridge uncovered for 30 minutes. Use this time to toast the almonds and dress your plates
  15. Just before serving, gently toss the ravioli hearts in boiling water for 4 minutes. They will end up loosing a bit of their color and turn a light pink. But they will still look terrific and taste scrumptious. Strain and drizzle with a tad of oil. Serve immediately!
  16. And whatever you do don’t forget valentines!

 

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14 thoughts on “Beetroot Ravoli

  1. how can we not forgive you when u post such an amazing dish?? looks delicious im looking forward to cooking this for my wife itll be a great surprise on valentines!!!

  2. Thanks Melanie 🙂
    Patrick- Thank you. Let me know how it fares…make it a special night 🙂
    Addie- Happy Valentines x
    Mark (GP)- Thanks for your continuous kind comments! Hope you have a fab 14th x
    Sara- I know they were to cute to eat at first but then the aroma takes over you 😉
    Mygourmetloveaffair-thanks for stopping by! Happy valenties
    tlemetry- thank you 🙂
    Kirby- Aren’t they just cudly!

  3. wow, you deserve an award for such a beautiful post and recipe.

    I completely adore the recipe and the 101 picture on how to make the raviolis is breathtaking. I do appreciate all your effort! Happy Valentine’s to you and your hubbie!.

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