Ingredients –

  • 2 medium beets from Williams Garden
  • 1 tbsp olive oil from D’s Sourdough
  • 2 free range eggs from Cedar Ridge Eggs
  • 1 egg yolk from Cedar Ridge Eggs
  • 2 ½ cups of all-purpose flour
  • 1 tsp salt

Filling –

  • 1 cup ricotta
  • ¼ cup of parmesan grated
  • 1 tsp thyme, chopped
  • Salt and pepper to taste

 

Instructions –

  1. Preheat oven to 375
  2. Lightly coat beet roots with olive oil and sprinkle with salt. Wrap in aluminum foil and transfer to the oven to bake for 1 hour, or until soft.
  3. Remove from oven and use the edge of a spoon to gently remove the skin of the beet.
  4. Chop beets in to small pieces and transfer to a food processer and process until smooth.
  5. Scoop ½ cup of beet puree to create the ravioli dough. Reserve the remaining beet puree for other uses.
  6. Process ½ cup of beet puree with eggs and egg yolk until fully incorporated.
  7. Add flour and salt to the egg, beat mixture and process until the dough forms a ball.
  8. Place dough onto a lightly floured surface. Knead dough until smooth and consistent.
  9. Using a rolling pin, roll out the dough on a floured surface until it is 1/16 inch thick (about as thick as a penny). If you have a pasta sheeter, use that! Otherwise, keep rolling and lightly stretching until the dough consistently thin.
  10. Use a heart shaped cookie cutter to shape the raviolis.
  11. Mix together the ricotta, parmesan, thyme, salt, and pepper to create the ravioli filling.
  12. Spoon about 1 tsp of filling onto half of the ravioli hearts. The hearts without filling will be the tops of the raviolis.
  13. Use your finger tips to lightly wet the perimeter of the top and bottom hearts with water. Press together the raviolis to create a closed seam. You can lightly crimp the edges to create a wavy side.
  14. Bring a pot of water to rolling boil. Transfer raviolis to the water and cook until they float to the top of the water.
  15. Scoop raviolis out of the water with a slotted spoon and top with desired pasta sauce. A light olive oil and balsamic drizzle is a perfect match!

Serve and enjoy to your heart’s content!