Beet Ravioli

Beets are SO deliscious! Especially as a ravioli :-)

Epicurious.com has the best revioli recipe.

Although I am not a huge fan of the pasta dough they use, if you make these with spinach pasta dough they are amazing and look beautiful. OF COURSE when I made them sunday night I forgot to take a photo... Oh well... Here is the recipe and I highly reccomend trying them. SO easy and worth it.

Here is the recipe:

2 large red or golden beets (about 14 ounces)

1/2 cup fresh whole-milk ricotta cheese

2 tablespoons dried breadcrumbs

1 1/4 pounds Fresh Egg Pasta

1/2 cup (1 stick) butter

1 tablespoon poppy seedsFreshly grated Parmesan cheese

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 resealable 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.