Cooking from Root to Leaf, Recipe: Beet Green Ravioli

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What’s lovely about this dish is it uses the whole beet, except for maybe and inch or two of stem, which can be composted or pickled depending on what you wish. You can make a lot of this ahead of time, for example if you are planning to make this for dinner of Friday… On Wednesday while you have dinner in the over you can make  the filling & roast the Beets on Thursday could make the Ravioli freeze them and early Friday you could  make the Brown Butter and keep it in the fridge  until ready to pull it all together. You can also make the Ravioli weeks ahead and keep them frozen until ready to use and eat the beets a different way.

Beet Green Ravioli w Beetroot & Walnut Sage Brown Butter

 beet ravioli

If you have a Pasta Maker & a Ravioli Press your ravioli will look like the ones in the picture, if you have neither of the those things fear not, Won-ton Skins make a perfectly good substitute and cut your labor by at least an hour. Skip ahead for Won-ton Directions.

PASTA DOUGH

  • 3 Large Eggs, the fresher the better
  • 2 1/2  Cups of “00” flour- this is a finely milled Italian Flour with a high gluten content, it makes very stretchy dough, you can use AP flour or Pastry Flour if you can’t find “00”
  • Ice water
  • 1 cup or so of semolina flour
  1. Put all the flour in the center of a clean wide counter or in a large round bowl
  2. Make a well in the center
  3. Crack the eggs in a bowl, then slide them into the center of the well
  4. Using your fingers or a fork or a tiny whisk if you want to be twee about it scramble the eggs
  5. Using you hand slowly start to cave in the walls of flour around your eggs, mixing a bit of flour in to the eggs each time,  it should take about 8 rotations to incorporate all the dough
  6. Once you have it start kneading the dough, you may need to drizzle a bit of water in or you may not it depends on your eggs, keep kneading until you feel the dough change in texture… it will be smoother, bouncier, firmer, (just like my ass was in my 20’s)
  7. At this point you want to flatten it in to a disk and refrigerate it for at least 40 minutes.
  8. Once out of the fridge , flatten in to a rectangle and get ready to you rolling in the pasta maker
  9. Flatten and roll through with roller set on 1
  10. Fold in Thirds and roll through 1 again
  11. Do it again
  12. Now move through 2, 3, 4, 5, 6
  13. At this point you will have a nice flat pasta sheet
  14. Place it on a cookie sheet covered in parchment  with about 1/4-1/2 cup of semolina flour
  15. Repeat until all done

Are you not exhausted after reading this ? .Ready to go out and just buy some won-ton skins? I hear ya, but trust me once you do it a few times its easy and quick. The first time I nearly died from stress and exhaustion, now I can pull it together in an hour including rest time. It’s a fabulous party trick!

 

BEETS

Cut Beetroots from the Stem, toss then in Olive oil & Salt & roast in a 350 oven for 45 minute to 1 hour depending on the size.

When they are cool enough to touch, peel them and slice them into disks

Filling:

  • 1 Bunch Beet Greens (about 3 cups)- washed
  • 2 cloves garlic
  • 1 Tablespoon Olive Oil
  • 1/2 cup plain bread crumbs
  • 1/2 cup grated Pecorino (or other hard cheese, Dry Jack, Parmigiano, Manchego whatever,  I actually used a really pungent aged washed rind local cows milks cheese)
  • 1/2 cup creamy goat cheese (or cream cheese or ricotta whatever you have, I used cream cheese because that’s what I had)
  • 1 Tablespoon Lemon Zest
  • Juice from half a lemon
  • Salt & Pepper
  1. Saute the garlic until soft in Olive Oil
  2. Add the greens Season with Salt & pepper
  3. Saute until wilted
  4. Remove from pan to a colander and push out as mush waster as you can
  5. Chop greens & mix with remaining ingredients

 

 

 

Here’s a great video that explains the ravioli making process (it’s not me, I wish it were if anyone in Maine wants to make cooking videos with me please let me know)

 

If you are using won-ton skins, place about a tablespoon of filling in the middle of a square, using a brush or your fingers wet the won-ton wrapper lightly from filling to edge and place a second won-ton wrapper on top..

Pinch and smooth around the filling until it looks like a ravioli and all the edges are sealed, using toothpick make a tiny prick in each ravioli to let air out.

 

Walnut Sage Brown Butter

  • 1 Stick unsalted Butter
  • 12-15 large Fresh Sage Leaves
  • 1/4 cup chopped walnuts
  • Salt & Pepper
  1. Place the butter and the sage in a large saute pan over low heat
  2. Wait a really long time, like 20 minutes until the butter starts to brown and forth & smell nutty
  3. Add walnuts, saute about 2 minutes
  4. Remove from heat until ready to use

Pulling it all together

  1. Set a pot of heavily salted water up to a boil
  2. Add Ravioli
  3. Cook until water comes back up to a boil (you may have to do this in batches)
  4. Turn on heat under pan with butter
  5. Remove cooked Ravioli with a slotted spoon and add to Pan with Walnut Sage Butter (repeat as necessary)
  6. add 1/4 cup Pasta Cooking  Wate
  7. Swirl & shake pan, you want to cover the ravioli with Butter sauce
  8. Add another 1/4 cup of Pasta Cooking water
  9. Add Peeled Sliced Roasted beets
  10. Place on Warm Serving Platter..Sprinkled with Grated Cheese, Fresh Ground Pepper & Chopped Parsley

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3 thoughts on “Cooking from Root to Leaf, Recipe: Beet Green Ravioli

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