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Ravioli Bundles of Roasted Beets with Roasted Garlic Sauce

 
Ravioli Bundles of Roasted Beets with Roasted Garlic Sauce
139

Basil and beets inside ravioli bundles served on a bed of roasted garlic cream sauce.

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

60

min

 

Ingredients

8 ounces beets
olive oil, extra-virgin
*
salt and black pepper
freshly ground, to taste
*
8 garlic cloves
peeled
*
1 shallots
minced
*
2 tablespoons ricotta cheese
1 tablespoon basil
chopped
1 tablespoon Parmesan cheese
8 pasta sheet
fresh, thin sheets, 3 inches x 5 inch
*
1 cup heavy whipping cream
1 teaspoon poppy seed
1 tablespoon walnuts
chopped, toasted
4 small basil
sprigs, for garnish
*

Directions

Preheat oven to 350℉ (180℃).

Toss the beets in olive oil with salt and pepper.

Roast in a small sheet pan for an hour or so or until tender all the way through.

Allow to cool and then peel. At the same time, toss the garlic cloves with olive oil, salt and pepper.

Wrap in a piece of foil, and roast 40 minutes or until tender.

Allow to cool. Meanwhile, heat 1 tablespoon olive oil in a small frying pan.

Add the shallots and cook over moderate heat until tender, about 4 minutes.

Cool. Purée the beets in a food processor.

Add the ricotta and mix well. Transfer the beet mixture to a bowl and add the shallots, basil and Parmesan cheese.

Season with salt and pepper.

Heat the cream in a saucepan and reduce by one quarter.

Purée the roasted garlic with the reduced cream.

Season with salt and pepper.

Strain if you like. Keep warm.

Bring a large pot of water to a boil.

Add salt. Blanch the pasta sheets until cooked through, about 4 minutes.

Cool in ice water. Lay the pasta sheets on an oiled sheet pan.

Put a spoonful of beet filling in the center of each pasta sheet.

Roll up the long way and twist the ends to form a bundle.

They should look like wrapped candies.

They can be made, covered with plastic and refrigerated overnight up to this point.

Increase the oven to 400℉ (200℃).

Set the bundles, side by side, on an oiled sheet pan.

Bake 5 minutes or until the edges just begin to brown.

Put a spoonful of sauce on each of 4 warm plates.

Arrange 2 bundles on each plate.

Sprinkle with poppy seeds, walnuts and basil.

 

* not incl. in nutrient facts

Reviews

+1

about 12 years

OMG, I just finished eating this. Simply outstanding. It's a bit of work but well worth the effort. The way the earthy beet taste mixes with the cheese and shallots backed up by the roasted garlic sauces. Wow.

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Comments

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 69734% of calories from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 74mg 3%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 19%
Sugars g
Protein 39g
Vitamin A 20% Vitamin C 12%
Calcium 14% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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