Beet Ravioli with Sauteed Mushrooms

Name: Beet Ravioli with Sauteed Mushrooms
Prep time: 1 h 45 min
Cook time: 15 min
Total time: 2 h
Yield: 4 people
Ingredients: 1/3 lb (5-6 oz) beet; 2 c all-purpose flour; 1 egg; Pinch salt; ½ tsp olive oil; 1 small onion; 2 oz mushrooms; 4 garlic; 1 Tbsp parsley; 1 Tbsp thyme; 1/8 tsp salt; 1/8 tsp ground white pepper; 2 oz ricotta cheese; ¼ oz (1 Tbsp) Parmesan Cheese; 1 tsp salt; 1 tsp olive oil; 1 onion; 5 oz baby mushrooms; 1 Tbsp rosemary; 1 Tbsp thyme; ¼ tsp salt; 1/8 tsp black pepper

User Reviews

0

0 reviews

Unrated

Prep Time
1 hr 45 mins
Cook Time
15 mins
Total Time
2 hrs
Servings
4 people
Calories
336 kcal
Course
Dinner
Cuisine
Italian

Beet Ravioli with Sauteed Mushrooms

John House

Report

Slightly sweet and brightly colored, our beet ravioli is filled with an herbed mushroom filling and topped with a sauteed mushroom sauce.Yield: 24 (2 inch) ravioli

Share:

I Made This!

Be the first!

Print

111 people printed this

Save this

Be the first!

Ingredients

Servings

The Ravioli

1/3 lb (5-6 oz) beet fresh
2 c all-purpose flour unbleached
1 egg
Pinch salt

The Filling

½ tsp olive oil
1 small onion minced, white
2 oz mushrooms (about 4 small white mushrooms), minced
4 garlic crushed, or 1 tsp garlic powder, cloves
1 Tbsp parsley chopped, or 1 tsp dry, fresh
1 Tbsp thyme chopped, or 1 tsp dry, fresh
1/8 tsp salt
1/8 tsp ground white pepper
2 oz ricotta cheese
¼ oz (1 Tbsp) Parmesan Cheese grated
1 tsp salt

Finishing Touches

1 tsp olive oil
1 onion quartered and sliced
5 oz baby mushrooms sliced
1 Tbsp rosemary chopped, or 1 tsp dry, fresh
1 Tbsp thyme chopped, or 1 tsp dry, fresh
¼ tsp salt
1/8 tsp black pepper ground

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Prepping the Beets

Wash and trim the beets so that only about an inch of the stems remain. Place in a large pot of water and bring to a boil. Boil beets until tender, 20-35 minutes, depending on how big your beets are.
When the beets can be easily punctured with a fork, remove them from the water to cool slightly. When they are cool enough to touch, remove the skins by rubbing with your fingers or with a paring knife.
Cut the beets into chunks and place in the bowl of your food processor. Process until the beets are finely pureed.
Place the beet puree in the refrigerator to cool slightly. (The beets can be prepared up to 2 days in advance.)

Making The Ravioli Dough

Place the flour in a large bowl. Make a well in the middle and add the egg and beet puree. Mix well with your hands until the dough comes together. (It will seem very dry at this point. Just keep working it.) Turn the dough out onto the counter and knead for 3-5 minutes until brightly colored and smooth.
Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes.

Making The Filling

While the dough is chilling, make your filling.
Heat oil in a small frying pan. Add onions and sauté over medium heat until light brown, 5 min. (If using fresh garlic, sauté it with the onions here.)
Add minced mushrooms and sauté for 1-2 minutes, until soft. Remove from the heat and mix in seasonings.
Set the mixture aside to cool slightly before mixing in the ricotta and parmesan. (This filling can also be made ahead of time and refrigerated for up to 24 hours.)

Making the Ravioli

When you are ready to make your ravioli, remove the dough from the refrigerator and roll out into a 16”x12” rectangle on a lightly floured surface. (We found that occasionally flipping the dough and adding a bit more flour to the surface kept it from sticking to the counter and made rolling easier.)
Once the dough has been rolled out, cut the bottom half into 2” squares. Place a ½ tsp of filling in each square.
Moisten the dough between the filling with a bit of water. (This will help the pasta to stick together better.) Place the un-cut half of the dough over the filling.
Cut the top dough to match the bottom squares and press the edges firmly together.

Cooking The Ravioli

Bring a large pot of water to a boil and add 1 tsp of salt. Add the pasta, a few at a time so the pot is not too crowded. Keep the water at a gently simmer and cook the pasta for 1-2 minutes, until it is tender.
Remove cooked ravioli from the boiling water and place into a bowl. Drizzle with a little olive oil to keep them from sticking to each other.
Repeat as needed until all the ravioli have been cooked.

Finishing It Off Touches

Heat oil in a large frying pan. Add onions and sauté over medium-high heat until golden, 3-5 minutes. Add mushrooms and seasonings. Sauté 2-3 minutes.
Serve the ravioli topped with sautéed onions and mushrooms.
This meal goes quite nicely with a side salad.

Notes

To Freeze Ravioli For Later: Arrange the un-cooked ravioli in one layer on a cookie sheet and place in the freezer. (If necessary you can do two layers separated by parchment paper.) Once frozen (usually 30 min or so) you can put them in an airtight container or bag. To cook, simply toss frozen ravioli into a pot of boiling salt water and cook for 2-3 minutes, until tender.

Nutrition Information

Show Details

Calories 336kcal (17%) Carbohydrates 59g (20%) Protein 12.8g (26%) Fat 5.4g (8%) Saturated Fat 1.8g (9%) Cholesterol 47mg (16%) Sodium 936mg (39%) Fiber 4.6g (18%) Sugar 5.7g (11%)