Three Cheese Beet Ravioli with Brown Butter and Sage
Recipe
Three Cheese Beet Ravioli with Brown Butter and Sage
Serves 8
Ingredients:
Filling:
2 eggs
1 cup ricotta
1 cup mozzarella (grated)
¼ cup parmesan cheese (finely grated)
2 tablespoons fresh thyme
½ teaspoon salt
Pasta:
½ pound beets, about 2 medium to large beets
2 large eggs
1 egg yolk
2 cups “00” flour, plus extra for dusting
½ teaspoon salt
Brown Butter Sauce:
8 tablespoons (1 stick) unsalted butter
1 tablespoon fresh sage, chopped
¼ teaspoon sea salt
Directions:
In a large bowl, combine ricotta, eggs, mozzarella, parmesan, thyme and salt; whisk until smooth. Cover and place in the refrigerator until needed.
Preheat oven to 400°F. Wrap beets in foil, place on a baking sheet, and roast for 45 minutes or until tender. Once the beets have cooled, remove the skins with your hands and discard peel. This can be done up to two days in advance. Place peeled beets in a food processor and process until extremely smooth, about 1 minute. Add eggs and egg yolk and pulse until combined.
In a stand mixer fitted with the flat beater attachment, combine flour and salt; mix on low until combined. Add beet purée, turn the speed to 2 and mix until combined; about 1 minute. Exchange the paddle for the dough hook and knead for 8 to 10 minutes or until the dough is smooth. Humidity in the air can affect the moisture in the dough. If the dough seems too “wet” add additional flour a tablespoon at a time until the dough becomes firm. If the dough is too “dry” add cold water by the tablespoon until the dough is balanced. Remove the dough to a lightly floured work surface and cut into 6 equal pieces; cover.
Attach the pasta maker attachment to the stand mixer and set the adjustment knob to 1. Turn the mixer speed to a speed you are comfortable with between 2 and 4. Feed one pasta dough piece through the pasta roller. Sprinkle the dough with a little flour, fold in half, and roll again. Repeat this process several times until the dough is smooth and pliable.
Move the adjustment knob to setting 2 and feed the dough through to flatten. Move the adjustment knob to 3, sprinkle the dough with flour, and roll it through to flatten further. Move the adjustment knob to 4, sprinkle with flour, and roll the dough through again for the final time. Do not fold the dough during the flattening process. Set pasta sheet on a floured surface and cover. Repeat with remaining dough.
With a 2 ½ -inch round pastry cutter, cut rounds out of the pasta sheets. If the leftover pasta dough is still pliable, gather, run it through the pasta roller and repeat the pasta sheet process.
Place the filling in a pastry bag and pipe a dollop of the cheese filling onto the center of a pasta round. You can also do this using a spoon, if desired. With your finger or a pastry brush, brush the edge of the pasta round with water. Top with another pasta round and press the sides to adhere the rounds together. Repeat with the remaining pasta. Cover finished ravioli with a towel until use.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Simmer the butter until it turns golden brown; about 8 minutes. Once the butter has browned, immediately remove from heat and add the remaining 2 tablespoons of butter; stir until melted. This will stop the cooking process. Add sage and salt; stir until combined. Taste and add additional salt if needed.
Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a rapid simmer over medium-high. Carefully add the ravioli to the water. Gently stir to keep the ravioli separated for even cooking. Cook for 5 minutes. Strain water from the ravioli.
Serve by plating ravioli, drizzle with brown butter sauce, and garnish with grated Parmigiano-Reggiano.
