Side dishe for 4
Beet Ravioli with Mushrooms
Beet-colored pasta surrounds a ricotta, mushroom, garlic, and herb filling, then cooks with rosemary mushrooms.
$1.47per serving $
120 minstart to table
4servings
Ingredients
- 1/3 lb fresh beets
- 2 cup unbleached all-purpose flour
- 1 egg
- 1 pinch salt
- 1/2 tsp olive oil
- 1 small white onion
- 2 oz mushrooms
- 4 cloves garlic
- 1 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1/8 tsp salt
- 1/8 tsp ground white pepper
- 2 oz ricotta cheese
- 1/4 oz parmesan cheese
- 1 tsp salt
- 1 tsp olive oil
- 1 onion
- 5 oz baby mushrooms
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Steps
- Roast the beet on a small baking pan at 400 F for 35 minutes, cool it, peel it, and mash it finely.
- Mix the flour, egg, beet, a pinch of salt, and 1/2 teaspoon olive oil with enough water to make a firm dough, then rest it for 30 minutes.
- Cook the small onion, 2 ounces mushrooms, and garlic in 1 teaspoon olive oil for 8 minutes, then mix them with the ricotta, parmesan, parsley, thyme, salt, and white pepper.
- Roll the dough thin, place small spoonfuls of filling across half, fold the dough over, press around each mound, and cut the ravioli.
- Bring a large pot of salted water to a boil and cook the ravioli for 4 to 5 minutes, until tender and the egg-filled pasta is fully cooked.
- Cook the remaining onion and baby mushrooms with rosemary, thyme, salt, pepper, and 1 teaspoon olive oil in a large skillet for 10 minutes.
- Drain the ravioli and toss them gently with the sauteed mushrooms before serving.
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