It’s February and that means all things hearts and all things red and pink.
Now I am the first to defiantly declare that I hate pink. But as I mature my mind has opened up a bit to taking an interest in the girly color. I actually own three articles of clothing in the pink family!
But when it comes to pink foods, I’m all for it!
We’re talking beets. Again!
These pasta purses are simple to assemble and would definitely make for quite the showstopper at your Valentine’s dinner this month.
Using wonton or egg roll wrappers makes homemade ravioli a less daunting task. To cook the beets, either roast them in the oven or boil them until tender.
Beet Pistachio Ravioli
- 2 beets, peeled, chopped, and cooked until tender
- 1/2 C ricotta cheese
- 1/2 C parmesan cheese
- 1/4 C shelled pistachios
- 3 tbsp mascarpone cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1 pkg (12 oz) wonton wrappers
- water, for sealing the ravoili
- melted butter, for serving
- Meyer lemon olive oil, for serving
- cooked pancetta or bacon, for serving (optional)
- fresh mint, for garnish (optional)
- Place cooked beets, ricotta, parmesan, pistachios, mascarpone, S+P in a food processor and puree until smooth.
- Place a small spoonful in the center of a wonton wrapper. Dip finger in a shallow bowl of water and trace the edge of the wrapper. Pinch wonton into a little purse. [see photos above] You can also simply fold the wonton wrapper into triangles.
- Cook assembled wontons in a pot of boiling salted water for approximately 4 minutes, until the wonton wrapper is clear and the ravioli float to the top.
- Serve ravioli warm with a drizzle of melted butter, Meyer lemon olive oil, S+P. Add some crispy pancetta or bacon for texture and fresh mint for freshness and greenery.
*This recipe is adapted from Erica at http://www.forkknifeandlove.com/easy-beet-pistachio-ravioli-with-lemon-butter-sauce/*