Beet Ravioli with Brown Butter and Crispy Sage

I’ve just been dying to try making some kind of  beet ravioli. When I was given a basket full of Meyer lemons it was the second thing to pop in my head (right after lemon curd). I thought the lemon zest would be a great match with the subtle beet pasta. The combination of the brown butter and the lemon garlic filling was so amazing I ate enough of for two! Making pasta is easier that you might think so go ahead and give it a shot! All you need is a pasta roller or someone very strong to power the rolling pin. If you live in the Lake Tahoe area and you are interested in learning how to make pasta right in you own home check out my Pasta Party page.

IngredientsBeet Ravioli
Makes 4 Servings

Filling

  • 15 oz ricotta
  • 2 garlic cloves, diced
  • 1 small lemon, zested & juiced
  • 1 tsp salt
  • 2 tsp pepper

Mix together and place in the fridge until ready to use.

Pasta

  • 1 medium beet, boiled
  • 1 3/4 cups flour (plus more for dusting)
  • 2 eggs
  • pinch of salt

Peel and puree the beet. It should be about 1/3 to 1/2 a cup. Place the flour, salt and beet puree into a stand mixer and mix with a dough hook then crack in the two eggs. Mix on low until a ball starts to form. Once a ball starts to form place the dough on the counter and knead for 5-7 minutes. Wrap with plastic wrap and let it set for 20-30 minutes.

Flatten the dough one sheet at a time with a roller or through a pasta machine to about a 6 or 7 (my roller goes up to 9). Lay out the dough and use a circle cookie cutter to cut lots of circles out of the pasta. One for the top and one for the bottom. Place a small dollop of filling evenly in the center of each circle. Use a little water and your finger to trace the edge of the pasta. Place another circle on top and press to seal. Set each ravioli aside and dust with flour.

Photo (6)

The pasta can sit while you prepare your sauce. Carefully place the pasta in lightly boiling water a few at a time, when they float they are ready (about 3-4 minutes). Remove and drain and place into the brown butter sauce. Make sure not to over crowd the pan and that all ravioli have butter on them so they do not stick together.

Brown Butter Sage

  • 1 stick of butter
  • 10-12 sage leaves
  • pinch of salt
  • 1 lemon zested & juiced
  • grated Parmesan for garnish

Heat a saute pan over medium-high heat and, when hot, add the butter and let it melt. When the butter begins to brown around the edges,  swirl the saute pan to spread the butter. Add the sage leaves and reduce to medium and cook until the leaves are crispy, 1 to 2 minutes. Season with salt and 1 tbs lemon juice. Add the pasta when it is ready.

Garnish with lemon zest & Parmesan. Serve warm.

 

You might also like these stuffed pasta recipes on my original Yummy Fixins Recipe Blog.

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