Beet and Ricotta Ravioli with Lemon Poppy Seed Butter
Years ago I was having a dinner party at Christmas time for friends. There were 6 couples in total and one of the 12 people was and still is a vegetarian. She’s a great friend of mine and she also loves (and appreciates) great food, so I wanted to create a menu that was festive and creative with vegetarian items that weren’t the typical. This recipe is what I came up with for one of the courses (I’m often known to have 6 or more).
One of the other things I’m known for, like I’m sure so many home cooks are, is creating recipes . I think that might be why I thought a blog would be a great idea in the first place; its a place to save my creations. I can’t even count the amount of times we used to say to my mom growing up that our dinner was amazing and to please make it again, and….it was NEVER seen again. We forget about the recipes we create on the fly and most of us never write it down so we remember to make another time.
So this recipe was so delicious and pretty to look at that I wrote it down and continued to make it over the years. It’s very easy and looks impressive. The smooth richness of the filling with the slightly tart yet decadent sauce will be a flavour you crave…again and again!
- 48 wonton wrappers
- 3 red beets
- 1 cup ricotta
- ¼ cup breadcrumbs
- 1 clove garlic, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 eggs, lightly beaten
- 1 lemon
- 2 tablespoons poppy seeds
- ¾ cup butter
- ½ cup microgreens
- Remove stems from beets and place in a pot of salted water. Enough water to cover the beets entirely. Boil until soft; about 30 minutes. Strain and remove skin by rubbing it off with your hands under running water. It will slide off easily.
- Chop 1 beet into ¼ inch cubes and set aside.
- Place remaining beets, ricotta, breadcrumbs, garlic, salt and pepper in a blender and puree until smooth. Should be the consistency of mashed potatoes. Add a little bit more breadcrumbs if needed.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; place second wrapper on top. Pinch edges together with a fork to seal, forming a square. Repeat procedure with remaining wrappers, beet mixture, and egg. Cover ravioli loosely with a damp towel to prevent drying.
- Melt butter in a deep frying pan; add lemon zest from ½ of the lemon, 2 tablespoons of lemon juice and the poppy seeds. Keep warm.
- Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to lemon butter; toss gently to coat. Arrange 6 ravioli on each of 4 plates; sprinkle each serving with 1 tablespoon of chopped beets and a few microgreens.