The Remix: Beet Ricotta Ravioli | The Jewish Week | Food & Wine

The Remix: Beet Ricotta Ravioli

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The Remix: Beet Ricotta Ravioli

Gluten-free, delicious, cheese-filled ravioli for Shavuot.

When Shauvot rolls around it’s always cheesecake, cheesecake, cheesecake!  But man cannot live on cheesecake alone—or can he? That’s where these beet ricotta ravioli come into play. (And they are even naturally gluten free!)

People often ask me where I get inspiration for recipes. Anything can trigger an idea from the combination of flavors of a dish at a restaurant, to a recipe in a magazine, to a new ingredient at the supermarket. Recently I was in St. Louis doing a series of recipe demos. I was supposed to be there sharing tips and tricks with attendees, but I ended up picking up this idea while out to dinner! An appetizer of “ravioli” made solely out of thinly sliced beets got the wheels turning. Stuffed with ricotta and dill, these ravioli are a fun and pretty healthy appetizer, leaving plenty of room for cheesecake.

There is more than one way to make these ravioli. You can actually eat them raw, easy and ready to go. Or, very thin slices of beets stick together, wrapping around the filling. Then just blanch and eat. Or, you can blanch the beet slices and then stuff and serve. It’s up to you!

Amy Kritzer is a food writer and recipe developer in Austin, Texas. She blogs at What Jew Wanna Eat. Her first cookbook, Sweet Noshings, comes out September 1, 2016.

 

  • The Remix: Beet Ricotta Ravioli
    The Remix: Beet Ricotta Ravioli
  • The Remix: Beet Ricotta Ravioli
    The Remix: Beet Ricotta Ravioli
  • The Remix: Beet Ricotta Ravioli
    The Remix: Beet Ricotta Ravioli
  • The Remix: Beet Ricotta Ravioli
    The Remix: Beet Ricotta Ravioli
  • The Remix: Beet Ricotta Ravioli
    The Remix: Beet Ricotta Ravioli
Servings & Times
Yield:
  • 4 Servings
Active Time:
  • 15 min
Total Time:
  • 30 min
Ingredients

3 medium beets, washed well and peeled, with their greens

¼ cup good quality ricotta cheese (drained if very wet)

1 teaspoon lemon zest

2 tablespoons fresh dill

Kosher salt

Fresh cracked black pepper

¼ cup extra virgin olive oil

2 tablespoons lemon juice

¼ cup walnuts, chopped

¼ cup cilantro leaves, chopped

Steps
  1. Using a mandolin, slice beets as thin as possible. Then, using a 1½ or 2-inch cookie cutter, cut slices into even sized circles.
  2. In a small bowl, mix together ricotta, lemon zest, dill and salt and pepper to taste. At this point, you can assemble two raw beets with a dab of ricotta mixture in between. Or, blanch the beet ravioli. Bring a medium pot of salted water to a boil and lower to a simmer. Place a small dab of ricotta mixture between two beet slices and seal, using a little water if necessary.
  3. Blanch a few beet ravioli at a time for a few seconds just to cook, removing onto paper towels with a slotted spoon. Repeat with remaining ravioli. If your beets are not sticking together well, you can blanch the beet slices separately and assemble with ricotta after.
  4. Serve beet ravioli over beet greens. Drizzle with olive oil, lemon juice, salt and pepper. Garnish with walnuts and cilantro and serve immediately.