I promised in my beet cupcake post that I will be sharing more beet recipes. Here you go.
Though I made this for my baby girl and filing under “Baby Friendly” this is a delicious recipe and great for adult taste buds too. You may have to adjust the seasoning a bit if you are preparing this for the whole family.
For all the moms who often complain that their kids do not drink enough milk or do not like yogurt, this is a great meal option with cheese filling. I used a mixture of cream cheese and shredded cheddar as filling for this ravioli but ricotta is also a great choice.
As I’ve mentioned before, it is very important to me to support organic, seasonally and locally grown food where ever and whenever I can, especially for my daughter but I do not preach about it or shove it down others’ throats. All of the recipes in the “baby friendly” section are made of 100% organic produce, so please adjust your recipe whenever necessary for the quality and type of ingredients used.
I am hosting Presto Pasta Nights this week. Presto Pasta Nights is a weekly event where food bloggers’ photograph and write about their latest pasta creation. This ravioli is my entry for the round up. Hop over to the gallery to see the submissions of this week.
- 2 medium beets
- 2 table spoon Olive oil
- 1 cup organic whole wheat flour
- Salt to taste (approximately ½ spoon)
- ½ cup organic cream cheese
- Handful of shredded organic cheddar cheese
- Pinch of black pepper (Optional)
- Pinch of basil (Optional)
- 2 cloves of garlic
- Steps to cook beets:
- Preheat oven to 375 degrees Fahrenheit.
- Wash and chop beets.
- Roast until soft. About an hour.
- Cool, place in blender and make a silky, smooth puree.
- Steps to make dough:
- Combine the flour and salt.
- Add olive oil to the beet puree.
- Make a hollow in the center of the flour and add the beet paste gradually while mixing it with the flour
- The flour should form dough that is firm but soft and not sticky. The dough should bounce back if you press with a finger. Add little flour if sticky.
- Knead well for about 5 minutes
- Wrap in a damp cloth or plastic wrap. Set aside for at least 30 minutes.
- Steps to make filling and assemble ravioli:
- Mix cream cheese, shredded cheddar, black pepper and basil to form a paste.
- Take part of the dough and roll it out as thinly as possible.
- Cut out circles with a cookie cutter.
- Place a small amount of filling in the center of each circle.
- Brush the edges of another circle with water and seal on the one with filling tightly.
- Store in freezer for future use or follow below direction to cook.
- Boil water with salt.
- Without overloading, add the raviolis in the water. They will sink first. Wait until they pop up in the surface(approximately 3-5 minutes)
- While waiting, heat olive oil in a pan. Add garlic and sauté until fragrant. Add any other soft vegetables if desired.
- Take the raviolis out of water and place them on a frying pan. Coat with oil mixture and serve.
Fresh basil can be replaced with dried basil or any other herb of your liking.
If the dough is thin, the raviolis should cook very quickly in and should take longer than a couple of minutes.
You can cut dough in different ways with a knife or in a traditional ravioli form.
Be on the lookout so the raviolis do not overcook and become soggy.