Lately I've been fascinated with ravioli. Not the meat-stuffed Chef Boyardee kind but rather homemade ravioli stuffed with veggies. I've been picking up fresh wonton wrappers at the Mei Mei Noodle Factory (the #7 dumpling wrapper) and making fillings from seasonal vegetables at the farmers' market. It's pretty fun to do and you can churn quite a few out in a short while and freeze them. I froze mine in small Tupperware containers and have been pulling them out for weeknight meals when I'm too tired to cook (or just too lazy and would rather watch Mad Men and The Good Wife). One of my favorite flavors I've made so far is beet and ricotta. The roasted beets have a slightly sweet flavor so they taste great paired with a quick butter and sage sauce.
Beet & Ricotta Ravioli (recipe adapted from Bon Appetit)
2 large red beets * do not use canned
1/2 cup fresh whole-milk ricotta cheese
2 tablespoons dried breadcrumbs
~100 fresh wonton rounds for full circle raviolis
1. Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender (about 1 hour). Open foil and allow beets to cool. Slip off beet skin (you may want to wear latex gloves as the beet juice does stain).
2. Using a grater, finely grate the beet into a medium bowl. Add ricotta cheese, mix well and season to taste with salt and pepper. Stir in breadcrumbs.
3. Place a small bowl of water next to your work surface. Lay out a few wonton rounds on your work surface and spoon about 1 teaspoon of beet filling onto the middle of each round. Dip fingertip into water and dampen edge of 1 round, all the way around. Place another round over the filling, pushing out as much air as possible and pressing edges firmly to seal. 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 or airtight containers.)
3. To Cook: Working in batches, cook ravioli in large pot of boiling water until cooked through (usually the ravioli will float to the top), about 2 minutes. Using a slotted spoon, remove the ravioli from the water and place on a plate. Top with sauce and cheese.
Butter and Sage Sauce (recipe adapted from Mario Batali)
Yield: 4 servings
4 tablespoons butter
8 sage leaves, chopped
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano (optional)
1. While your pasta cooks, melt butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.
2. Add sage leaves and remove from heat. Add lemon juice.
3. Gently pour over ravioli. Sprinkle on the cheese and serve immediately.