Private: Blog & Recipes Archive
Beet Ravioli
Prep Time:
Serves
4 portions
Ingredients
Beet Puree
2 small beets (approx. 200 g)
For the dough
2 Cups AP flour
5 Lg Egg yolks
1 Whole egg
1 Tbs Olive oil
¼ Cup Beet puree
1 Tsp Kosher salt
Ravioli filling
6 Baby golden beets, roasted and chopped
½ Cup Ricotta
½ Cup Chevre
½ Cup Walnuts, roasted and chopped
1 Tbs Mint, chopped
Root vegetable cream sauce
1 Lg Parsnip, chopped
¾ Cup Rutabaga, peeled and diced
4 cloves Garlic, smashed
2 Cups 35% cream
1 Cup Vegetable stock
3 Tbs Butter
Created By
This recipe is brought to you by Chef Kyle Fee and Chef Erin Circelli-Russell with the help of their students from The Chef’s Table at Fanshawe College.
Directions
Beet Puree
Simmer the beets until fork tender, peel and puree.
For the dough
Pour the flour in a mound on a clean work surface, make a well in the center. Pour egg, olive oil, beet puree and salt into the well and use a fork to begin incorporating flour into the egg mixture. Once the flour is incorporated begin to knead by hand. Knead until the dough is smooth and elastic. Cover and rest 30 minutes.
Ravioli filling
Combine the cheese, walnuts, mint and beet puree. Season.
Root vegetable cream sauce
Combine all ingredients in a medium pot and cook gently until the vegetables are very tender. Transfer to a high speed blender and pure until very smooth. Adjust consistency with a little extra vegetable stock if needed.