December 10, 2019
Start by grating some beets into egg to make the pasta. One yellow one red. Or sort of purpley I guess. My cookie cutter has this nice circular edge so I used that to trace the edge of the rounds, then used the other side to cut the actual shape. I have a good feeling about this! Brush the rounds with water and stick the logo right on there. Then add filling to the bottom halfs. My filling was spinach, ricotta, pecorino, and parsley. Looking good! Then boil them until tender and toss in a light sauce. The sauce I made was just butter, milk, garlic, cheese, oregano, and red pepper flakes. Serve with blue milk. I love how these came out! The taste was classic cheesy ravioli, but they had such a unique look to them. You could obviously fill these with any filling you like, but I wanted to keep it simple. I was so glad I could find the cookie cutter in this shape because my original plan was to freehand it or trace it but this came out much better. I don't think you could actually make cookies in this shape either cause the edges would burn before the center is cooked, so I am really glad it exists!
- 4 1/2 cups Flour
- 2 tablespoons Olive Oil
- 1 Beet
- 2 tablespoons Butter
- 6 ounces Baby Spinach
- 1 1/2 cups Ricotta Cheese
- 1/4 cup Grated Pecorino Romano
- 1 handful Fresh Parsley
- 2 tablespoons Butter
- 1 clove Garlic grated
- 1/2 cup Milk
- 1/4 cup grated pecorino
- 1 teaspoon chili flakes
- 1 teaspoon Dried Oregano
- Split the flour evenly into 2 bowls. In a smaller bowl, whisk 3 of the eggs together with one tablespoon of olive oil and add it to one of the bowls. Mix to combine, kneading for a few minutes to form a stiff dough.
- Put the remaining 2 eggs into the now empty smaller bowl and add in the other tablespoon of oil. Grate in the beet with a micro-plane, adding about 1/3 cup of grated beet to the mixture. Whisk to combine. Pour this mixture into the other bowl of flour. Mix together and knead until the dough is formed.
- Wrap both of the doughs and let them rest in the fridge for at least a half hour.
- Meanwhile, melt the butter in a frying pan over medium heat and add the spinach. Cook, stirring often, until wilted, about 3 minutes.
- Put the ricotta, egg, pecorino, and parsley into a food processor. Add in the spinach once cooled. Process until smooth. Set aside in the fridge, covered, to cool and thicken a bit until ready to use.
- Start with the yellow dough at the thickest setting of your pasta roller. Roll it through, fold it over itself, and repeat until it comes out smooth, dusting with flour as needed. Once smooth, continue to turn the setting slightly thinner and rolling it though until you hit the second thinnest setting. Set aside and cover with a slightly damp paper towel. Repeat this process with the beet dough.
- Use a cookie cutter to cut out the rebel insignia from the red dough, and make slightly larger rounds with the yellow dough. Brush the yellow rounds with water and stick the red dough on top. Once you have as many of these as you want, make an equal number of matching bottom rounds from the yellow dough.
- Spoon out about a tablespoon of filling onto each bottom round and brush water around the filling. Top with the top round being careful to squeeze out excess air. Press firmly to seal.
- Use a ravioli cutter around the edges of the round to help seal the ravioli and make the design on the edge.
- Bring a pot of salted water to a boil.
- Melt the butter in a frying pan and add the garlic. Cook 1 minute. Add in the milk and cook 2 minutes. Turn heat to low. Add in the cheese, pepper flakes, and oregano and cook another 2 minutes.
- Boil the ravs for about 3-5 minutes until floating and soft. Add them directly from the boiling water to the frying pan, along with about 1/4 to 1/2 cup of the pasta cooking liquid. Toss the ravioli in the sauce to coat and cook for about 2 minutes. Transfer to plates and serve!