Fresh Beet Pasta & Sweet Potato Ravioli with Sage, Brown Butter & Blue Cheese


FROM - DelightfulDeliciousDelovely.com

Fresh Beet Pasta & Sweet Potato Ravioli with Sage, Brown Butter & Blue Cheese

Fresh Beet Pasta & Sweet Potato Ravioli with Sage, Brown Butter & Blue Cheese

INGREDIENTS

2 cups beet puree (4 medium beets?) PLUS 3 more for roasting (optional)

2 eggs

flour - and lots of it

1 tsp sea salt

Sweet Potato Puree

1.5 - 2 lbs sweet potatoes (or yams) 

2 small onions - diced

1/4 to 1/2 cup grated Parmesan

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

wonton wrappers (6 per serving) - if NOT doing the beet pasta

Lots of butter (12 or more TBS)

3 TBS chopped fresh sage

olive oil

1-2 whisked egg whites (optional) - to seal the ravioli.  Water works, too.

Pepper to taste

Blue Cheese (or feta or even shaved Parmesan if blue overwhelms you) as garnish


DIRECTIONS

Roast your yams (having pierced them with a fork several times) in a 400 degree oven.  If using - you can also roast three beets at the same time by covering them with a small amount of olive oil & wrapping them in foil.  Sweet potatoes AND beets should be fork tender in a bout an hour.  You can open the foil around the beets for the last twenty minutes to get a more roasted appearance - if it suits you.  Be sure the sweet potatoes are soft in the center.  Remove from oven & COOL.  When cool - peel the yams & slip the skin & tops off of the roasted beets.  Set aside. 

The puree beets - cut the greens off ABOVE the meat of the beet.  Leave the beet in tact & boil like that to retain as much color as possible.  Boil for about an hour or until fork tender.  Drain & cool.  

Heat some olive oil in a pan & saute the onions until they begin to brown.  5 minutes or so.  Set aside.

Mash the sweet potatoes with the cinnamon, nutmeg, grated Parmesan & salt to taste.  Do this in a food processor if you have one & get these guys REALLY smooth.  Once creamy - add sauteed onions & set aside.

Mash the sweet potatoes with the cinnamon, nutmeg, grated Parmesan & salt to taste.  Set aside.

Peel the boiled beets in the sink - again basically by squeezing them.  The outer skin slips right off.  Press the base of the greens off, too.  Put these beets in a food processor & puree.  The rest of the instructions are the same as for regular noodles - with the exception that you put the beet puree in the flour well with the eggs.  I'd start with a well made of 6 cups of flour.

Copy & paste this link 

http://delightfuldeliciousdelovelyblog.wordpress.com/2012/07/12/homemade-pasta-fettucini-noodles-23/ 

to view the guide to making plain pasta noodles - or got to www.delightfuldeliciousdelovely.com & search for "homemade noodles."  Again - please note: plain or spinach noodles are WAY easier than this beet version so, if you are trying the beet version, BE PATIENT.  This dough WILL come together but the wet to dry ingredient ratio is trickier.

Once you have noodles pressed flat (or once you have your wonton package open) - use a cooking cutter or large glass to cut the pasta into circles (bigger - like 2 inches across or more - are easier to work with).  No need to cut wontons into circles but you certainly can.  Get a small bowl of water (or some whisked egg white) & a pastry brush (I just used my fingers).  Place a circle of dough (or a store-bough easy-peasy wonton) on the work space.  Put about a tablespoon of sweet potato mix in there.  Wet the rim with a brush or your fingers with either water or egg white then top with a second round (or wet & fold your wonton) & seal.  You will get better at guessing how much filling these ravioli can take as you get the hang of it.  You can seal with your hands or the tines of a fork.  I found the pasta & wontons too thin to really seal with a fork.

Melt the butter in a pan over high flame.  Once hot - add chopped sage.  Saute about 1-2 minutes or JUST until the butter begins to brown.  Add a little S&P.  Remove from heat.

Boil water.  Once boiling (but not rapidly.  We don't want to beat up the fragile ravioli) - drop the ravioli in.  They will cook quickly - likely less than two minutes.  They begin to float up when they are ready.  Remove with a slotted spoon & put some on each plate.  Spoon some brown sage butter over the ravioli.  Top with some chopped roasted beets (if you are using) and a small quantity of blue cheese (go LIGHT) or feta or Parmesan.  Crack some pepper atop that & serve!


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