Beet Ravioli with Poppyseeds: Casumziei
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- Recipe categories: Flour, Pasta, Cheese, Ricotta, Vegetables, Beets,
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By EndOfWesternCiv...
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.
By roses1218_7522031
Greenwich, CT
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.