Ravioli Bundles of Roasted Beets with Walnuts, Poppy Seeds and Garlic Cream
- ½ pound beets
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 2 tablespoons ricotta
- 1 tablespoon chopped fresh basil
- 2½ to 3 tablespoons freshly grated Parmesan
- 8 garlic cloves, peeled
- 1 cup heavy cream
- 1 teaspoon balsamic vinegar
- 1 teaspoon poppy seeds
- 4 teaspoons chopped toasted walnuts
- 4 beautiful basil leaves for garnish
Instructions:
Some of the juice from the beet filling seeps through the translucent pasta dough and creates a lovely ruby splash against the white poppy seed cream.
- Roll out half the dough to ravioli thinness. Cut into eight 3×4-inch rectangles. Transfer the rectangles to a kitchen towel dusted with flour. Reserve the remaining dough for another use (or roll it into sheets and hand-cut it into irregular shapes. Refrigerate to use in soup or broth the next day.) These ravioli squares don’t have to remain moist like classic ravioli because they will be cooked individually, like lasagna noodles. If they dry out a little while you’re preparing the rest of the recipe, it’s okay.
- Preheat the oven to 400°F.
- Toss the beets with 1 tablespoon of the olive oil and season with salt and pepper. Place in a small roasting pan and roast for an hour or so, or until tender all the way through. Allow to cool, then peel. Leave the oven on.
- Heat 1 tablespoon of the olive oil in a small sauté pan over medium heat. Add the shallot and cook until tender, about 3 minutes. Let cool.
- Purée the beets in a food processor. Add the ricotta and process to mix well. Transfer to a bowl and add half the shallots, all the chopped basil, and 1 tablespoon of the Parmesan. Season with salt and pepper.
- Put the garlic in a small saucepan and cover with 2 inches of water. Season with salt, bring to a boil, reduce the heat to a simmer, and cook until very soft, about 10 minutes. Drain the garlic, rinse, and drain again.
- Heat the cream and garlic in a medium saucepan over medium heat until it starts to bubble. Reduce the heat to a simmer and cook, skimming the foam and impurities, until the cream has reduced by one-quarter. Transfer the reduced cream and garlic to a blender and purée. Return the garlic cream to the pan. Add the balsamic vinegar, the remaining shallots, and the poppy seeds. Simmer for 2 minutes. Season with salt and pepper. Reheat before serving.
- Meanwhile, bring a large pot of water to a boil and season with salt. Prepare a bowl of ice water. Rub a sheet pan with 1 tablespoon of the olive oil. Add the pasta sheets to the boiling water and cook through, about 1 minute. Shock in the ice water, then drain. Lay the pasta sheets on the sheet pan.
- Put a spoonful of beet filling in the center of each pasta sheet. Roll up starting from a long side and twist the ends to form a bundle. Arrange the bundles side by side on the baking sheet and drizzle with the remaining 1 tablespoon olive oil.
- Bake the bundles for 8 minutes, or until heated through.
- Stir 1 tablespoon of the Parmesan into the sauce. Pour a pool of sauce into the center of each of four warm plates. Arrange 2 bundles on each plate. Sprinkle with the walnuts and a little more Parmesan. Garnish each plate with a basil leaf and serve.