I made this recipe a few weeks ago, so I did not take pictures of the process as I will for post-blog recipes, but I thought I would post this as my first food post in honor of the title of my blog, ‘it beets me’. I chose the name for two reasons. 1. Because I genuinely did not know and still do not know exactly what I want this blog to be. So when anyone asks me a question about the direction of this blog, I will just redirect them to the title — it beats me, or it “beets” me. 2. I loved the idea of a food pun, and since beets are my absolute favorite vegetable, the name seemed like a perfect fit.
Now before any anti-beet people out there scroll past this recipe, the beets in this ravioli are barely detectable– if at all. They simply lend to the beautiful color and fall essence of the dish. Another disclosure: Normally I like to get inspiration from many sources and tweak recipes to my own liking, but since I had never before attempted to make pasta from scratch, all recipe credits go to JustEatLifeTV — a wonderful youtube channel and food blog featuring an adorable couple who spend their days cooking together, so basically the dream.
Original Recipe: http://www.justeatlife.com/2013/11/14/pumpkin-and-goat-cheese-filled-beet-ravioli/
I followed the ravioli recipe to the T, but adjusted the filling slightly to my tastes and what I had on hand, which I recommend doing in any recipe you decide to follow. That not only makes you a more economic cook , but it also makes you a better cook because it forces you to create new flavor combinations rather than mindlessly following someone else’s.
Making the ravioli was a whole day ordeal, for roasting the beets and the squash took a solid 2-3 hours. I also do not own a pasta maker or hand crank so I had to roll the dough out by hand — totally doable, just takes patience!! The end result was fabulous. I would have preferred thinner dough, but due to the hand rolling I couldn’t go much thinner. The JustEatLife recipe explains the process if using a hand crank, so refer to her recipe if you are using one (I am extremely jealous).
I made a white wine and butter sauce with sage, or Beurre Blanc, because I had white wine on hand, but the brown sage butter sauce in the linked recipe works well too. The sauce really only requires white wine and butter so it was super easy to whip up! Overall the contrast of the semi sweet pumpkin filling and well seasoned pasta along with the acidity from the sauce lead to a superb end product that was definitely work the day’s work. The recipe yields more filling than necessary because it is scaled for using puree from one whole pumpkin/squash, so halve the filling recipe or use the extra filling for some amazing stuffed shells or manicotti!
1 cup all purpose flour
1 cup semolina flour
3/4 cup roasted beet puree (varies)
Puree from 1 small pumpkin or squash
3/4 of a 5.2 oz package garlic and herbs Boursin cheese package.
1/2 tsp Honey
1 dash cumin, cinnamon, and clove spices (if you have)
Salt and Pepper to taste
SAUCE: (can be halved or quartered to your tastes)
8 Tbs butter
8-10 Fresh sage leaves
3/4 Cup wine
2 cloves garlic
Salt and Pepper to laste
- Halve beets and quarter pumpkin (seeds removed) and wrap semi-loosely in foil. Roast in a 400 F degree oven until fork can be easily inserted into both the pumpkin and the beet. The beet will be firmer than the pumpkin. Around 2 hours. Check frequently.
- Reserve beets for dough.
- Scrape the pumpkin from the skin into a medium sized bowl.
- Add Boursin cheese, honey, spices, and salt & pepper to bowl.
- Combine mixture
- Puree beets in a blender or food processor until smooth, set aside.
- Place both flours on a clean, saran wrap lined counter top/table. Mix with hands and form into small mound. Form a large well at the top of the mound. (think giant volcano).
- Crack egg and place beet puree into the well.
- Lightly whist beet-egg mixture until combined and start to incorporate flour into well. Use your hands!
- Mix all of the flour mixture into the wet ingredients and knead until a cohesive ball forms.
- Place a damp towel over dough and let rest for 20 minutes.
- Divide dough into four sections. Keep unused sections under damp towel.
- Roll dough one way, into a long rectangular shape. Fold dough into thirds then repeat so it has a nice even shape. Flour lightly as you roll to prevent sticking.
- Once desired thickness of the dough is reached, add tablespoon sized dollops of filling on half of the dough, about 1 inch apart.
- Use water and your finger-tips to section off the small squares around each dollop of filling. This will be the guidelines for your ravioli.
- Fold the clean side of the dough over and carefully press the dough around the filling.
- Using a knife or pizza cutter, cut the ravioli out of the dough. Use a fork to lightly crimp and seal the edges.
- Cook ravioli in salted boiling water for 3-4 minutes.
Video showing how to properly handle dough: (refer to video if using pasta maker/hand crank)
- Add wine and minced garlic to the pan on medium heat. Cook until wine has significantly reduced.
- Cut butter into small cubes and refrigerate until needed.
- Once wine has thickened, whisk in cubes of butter until completely emulsified.
- Add roughly chopped sage leaves to sauce and cook for another minute or so.
- Season with salt and pepper to taste.