Beet Ravioli with Poppyseeds: Casumziei

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Picture of Beet Ravioli with Poppyseeds: Casumziei Recipe Photo: Beet Ravioli with Poppyseeds: Casumziei Recipe
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Total Time:
2 hr 5 min
Prep
10 min
Cook
1 hr 55 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 1 pound beets, trimmed and scrubbed
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons
  • 1/2 cup ricotta
  • 1/2 cup milk
  • Salt and pepper
  • Basic Pasta Dough, recipe follows
  • 1/4 cup poppyseeds
  • 1 cup unsalted butter, melted
  • Carnia cheese, for grating (Montasio can be substituted)

Directions

Preheat the oven to 400 degrees F. Drizzle the beets with the olive oil. Wrap in foil and roast for 45 minutes, until very tender. Remove from the heat and, once cooled, peel the beets and mash them with a fork or a potato masher.

In a small bowl, combine the mashed beets, ricotta, and milk and stir well with a wooden spoon to combine. Season with salt and pepper, to taste. Allow to cool completely.

Prepare the pasta dough and roll it out to the thinnest setting on a pasta rolling machine. Cut the pasta sheet into 2-inch squares. Place a scant tablespoon of the beet filling on the center of half of the squares and top with the remaining squares, pressing around the edges to seal. Set aside, covered with a damp towel, until ready to use.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ravioli in the boiling water until cooked through and tender, about 5 minutes. Drain the ravioli and place in a large serving bowl. Toss with the melted butter and poppyseeds and serve with cheese grated over.

Basic Pasta Dough:

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Roll the pasta out on a pasta rolling machine to the desired thickness.

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Newest Ratings and Reviews

Read all 2 reviews

  • on November 15, 2010

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    I've made versions of this every Thanksgiving for many years now. It is hugely popular. No way T-day is going to come and I'm going to get away with not making it. Everybody loves it and by now they expect it. Use the deepest, rubiest red beets you can find and they glow through the pasta. Gorgeous.

    I've riffed on it many ways, but my favorite uses sheep milk feta and finely chopped walnuts. Top with butter and poppy seeds as described here.

    If you use won-ton skins they make prettier ravioli than the egg pasta and the work is cut down by half or more. Especially as a starter the won-ton skins make life much easier.

    Sorry Mario.

    people found this review Helpful.
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  • on August 23, 2009

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    I have never made this recipe. I had it last night at Tarry Lodge in Port Chester, NY (one of Mario Batali's restaurants that just opened recently in West Chester County. I love beets. But, I was skeptical of placing beets with ravioli. It was amazing. The sauce is so decadent. Tarry Lodge is great food and an amazing dining experience.

    people found this review Helpful.
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