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Add a photoServings: 6
Ingredients
- 1 lb beets trimmed, scrubbed
- 1/4 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. ricotta
- 1/2 c. lowfat milk Salt to taste Freshly-grnd black pepper to taste Basic Fresh Egg Pasta (see recipe)
- 1/4 c. poppyseeds
- 1 c. unsalted butter melted Carnia cheese for grating (Montasio can be substituted)
Directions
- Preheat the oven to 400 degrees. Drizzle the beets with the extra virgin olive oil. Wrap in foil and roast for 45 min, till very tender. Remove from the heat and, once cooled, peel the beets and mash them with a fork or possibly a potato masher.
- In a small bowl, combine the mashed beets, ricotta, and lowfat milk and stir well with a wooden spoon to combine. Season with salt and pepper, to taste. Allow to cold completely.
- Prepare the Basic Fresh Egg Pasta dough and roll it out to the thinnest setting on a pasta rolling machine. Cut the pasta sheet into 2-inch squares. Place a scant Tbsp. of the beet filling on the center of half of the squares and top with the remaining squares, pressing around the edges to seal. Set aside, covered with a damp towel, till ready to use.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the ravioli in the boiling water till cooked through and tender, about 5 min. Drain the ravioli and place in a large serving bowl. Toss with the melted butter and poppyseeds and serve with cheese grated over.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 529 | |
| Calories from Fat 494 | 93% |
| Total Fat 56.04g | 70% |
| Saturated Fat 24.26g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 61mg | 3% |
| Potassium 196mg | 6% |
| Total Carbs 5.49g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.5g | 2% |
| Protein 3.46g | 6% |
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