Roasted Beet Ravioli with Thyme Mascarpone Filling
I love these. This is a great Sunday project. The beet adds a vibrant purple and the filling does the rest. Once boiled, I threw these in a pan with some olive oil to give them a little fry. Unreal. (I found this on Bell'alimento, the recipe is by Paula)
- 3 1/2 cups flour + additional for work surface
- 3 eggs
- 1/4 teaspoon kosher salt
- 3/4 cup roasted beet puree
- 2 cups ricotta
- 1 cup mascarpone
- 1/4 cup roughly chopped fresh thyme
- kosher salt/pepper
- Into your stand mixer add flour, eggs and salt. On low speed mix until somewhat combined. Add beet puree. Continue mixing until a ball has formed. Scrape the edges of the bowl as necessary. NOTE: If mixture is too “wet” add additional flour. If mixture is too “dry” add more beet puree.
- Switch to dough hook and knead dough until it is tacky but no longer sticky. Wrap dough ball in plastic wrap. Transfer to refrigerator to rest for at least 30 minutes.
- While dough is resting, into a medium bowl add: ricotta, mascarpone, thyme. Mix to combine. Season with salt and pepper.
- Unwrap dough and cut into four equal sections. Working with one section at a time. Flatten the dough slightly. Run dough through the pasta attachment (starting with 1 and then going up) until it is thin enough that you can see your hands through the dough (typically a 5 for me).
- Sprinkle additional flour onto clean work surface. Lay flattened dough strip onto floured surface.
- Scoop cheese mixture by the teaspoonful near the bottom of the dough. Fold dough over and press to seal. Carefully and gently use your fingers to remove air and seal around cheese mixture.
- Use a pastry cutter to cut ravioli into squares. Transfer to a rimed baking sheet lightly dusted with flour.
- To cook fresh ravioli: Into generously salted pot of simmering water add ravioli and cook for approximately 2-3 minutes OR until ravioli floats to top. Drain. Dress with appropriate sauce.