This Italian recipe of beetroot and ricotta filled pasta is a stunning vegetarian dish. A classic sage butter sauce is given some extra texture with poppy seeds.
- 300 g (2 cups) plain flour
- 4 eggs
- 1½ tbsp extra virgin olive oil
- 60 g butter, chopped
- 1 tbsp poppy seeds
- 2 tbsp sage leaves
- grated parmesan, to serve
- 2 large beetroot bulbs, roasted, peeled, grated
- 120 g (½ cup) ricotta, crumbled
- 2 tbsp panko breadcrumbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
To make filling, combine all ingredients in a bowl and season with salt and pepper. Refrigerate until needed. Using an electric mixer fitted with a dough hook, combine flour, 3 eggs, oil and 3 tsp salt until mixture forms a dough. Knead for 8 minutes or until smooth and elastic. Shape into 4 discs, wrap in plastic wrap and chill for 30 minutes.
Working with one disc at a time, roll out on a lightly floured surface to 5 mm thick. Set pasta machine at its widest setting. Feed the dough through, dusting with flour, and narrowing the settings one notch at a time until you reach the thinnest setting. Cut pasta sheets in half widthwise. Lightly whisk remaining egg with 1 tsp water.
Divide filling into 4. Transfer 1 batch into a piping bag. Brush 1 pasta sheet with egg wash. Pipe 4 mounds of filling, 4 cm apart, onto sheet, using a 4 cm cutter as a guide. Cover with a pasta sheet. Using your hands, press around filling to seal. Using an 8 cm cutter, cut out 4 ravioli. Repeat with remaining pasta and filling to make 16 ravioli.
Melt butter over medium heat until foaming. Stir in poppy seeds and sage, and cook for 3 minutes or until sage starts to crisp. Keep warm. Working in 4 batches, cook ravioli in boiling, salted water for 4 minutes or until they rise to the surface. Transfer to a plate. Drizzle with sage butter and scatter with parmesan to serve.
As seen in Feast Magazine, Issue 12, pg132.
Photography by Alan Benson