Beet and Sweet Potato Ravioli
People usually associate beets with salads — but not me. This ravioli recipe is my most recent creation, and I like to serve it with a light Alfredo sauce and crumbled chicken sausage.
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- 2 beets, peeled, roasted, and grated
- 2 medium-sized sweet potatoes, baked
- One 15-ounce container ricotta cheese
- 2 Cups shredded Parmesan cheese
- Salt and pepper, to taste
- 1 package wonton wrappers
Sweet Potato Ravioli
When I have a little extra time to make dinner, I love to make my own homemade pasta! There’s really nothing like fresh pasta. And raviolis are one of the easiest homemade pastas to make!
This fall inspired sweet potato filled homemade ravioli is served with a basil brown butter sauce and toasted walnuts. It’s not hard to make, in fact, it can easily be prepared start to finish in under an hour. And I promise, that will be an hour well spent!
Every time I make these Sweet Potato Raviolis for dinner parties, my friends go crazy for them! The flavor is the perfect combination of sweet, buttery and savory, with a nice crunch from the walnuts. Needless to say, this is one fall meal you’re not going to want to miss!
34 Best Beet Recipes That Are as Versatile as They Are Delicious
Why are beet recipes so much fun to make, you ask? Two words: vibrancy and versatility.
Oh, and deliciousness. Man, are these root vegetables delicious.
But it's the bright, unmistakable color that's initially captivating, followed by the realization that beetroot can be used in just about any dish. Soups, sides, salads, desserts, easy dinner ideas&mdashyou name it, you can probably throw a beet in it. And trust us: You'll be glad you did. Did you know that you can even hide them in brownies? Yep, you heard right! Take a tip from Ree Drummond's insanely delicious Hidden Secret Brownies recipe, where one cup of finely chopped beets makes the texture and taste even better. Put them in your cart ASAP&mdashyour kids will never know!
Here, we're sharing simple, creative beet recipes to keep you inspired, no matter the season. We've got healthy soups galore (how could we resist sharing a classic borscht recipe?), several different beet pastas to try, plus a beet breakfast hash to start your day off right. That gorgeous magenta hue also makes an appearance in the dessert recipes on our list: We're sharing a beet cake, beet ice cream, and even a beet galette. And if you've been searching for a dish that'll impress your friends, look no further than one of our beet dip recipes, like a gorgeous beet hummus or an out-of-this-world beet goat cheese dip.
If that's not enough to intrigue you, the ample pun possibilities surely will. The humble beet, after all, is a pun lover's dream. So beetroot to yourself&mdashor should we say, "March to the beet of your own drum"?&mdashand try one of these recipes out ASAP.
- 1 ½ cups peeled, chopped beets
- ¼ cup finely chopped red onion
- 2 teaspoons margarine
- 1 egg
- ½ cup water
- 2 cups all-purpose flour
Place the beets and onion into a saucepan over medium heat add about 1/2 cup of water, bring to a boil, and reduce heat to low. Simmer until the beets are tender, about 15 minutes. Drain the water from the vegetables, and place into the work bowl of a food processor. Add the margarine, start the machine, and pulse several times to finely chop the beets.
Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes.
Divide the dough in half, and form each half into a ball. Roll out a ball until it's 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough.
To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour.
Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes. Drain and serve.
- 1 (1-pound) sweet potato
- 2 tablespoons grated fresh Parmesan cheese
- ½ teaspoon salt, divided
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 24 wonton wrappers
- 1 large egg white, lightly beaten
- 6 quarts water
- Cooking spray
- 3 tablespoons butter
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon freshly ground black pepper
- Sage sprigs (optional)
Pierce potato several times with a fork place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
Bring 6 quarts water to a boil. Add 8 ravioli cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray keep warm. Repeat procedure with remaining ravioli.
Melt butter in a small skillet over high heat. Add chopped sage to pan cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.
Beet and Sweet Potato Gratin
Beet and Sweet Potato Gratin was the last in a series of beet dishes made from the beets given to me by my brother. The color contrast between the beets and the sweet potatoes makes for a brilliant presentation (any Virginia Tech fans out there?).
Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
Sweet 'n' Spicy Potato Ravioli
Preheat the oven to 425 degrees . Place the potatoes on a baking sheet bake until soft, 45 minutes. Let cool, then peel.
In a skillet, heat 1/2 tablespoon each butter and maple syrup over medium-high heat. Add the pumpkin seeds and toast until beginning to pop, 3 to 5 minutes transfer to a plate. Using the same pan, melt 1 1/2 tablespoons butter over medium heat add the parsley and cook, stirring, until crisp, 5 minutes. Drain on paper towels.
Using a food processor, puree the sweet potato, 2 tablespoons butter, the remaining 2 tablespoons maple syrup and 1/4 teaspoon salt. Lay out the egg roll wrappers. Top each with 3 tablespoons of the puree in a line down the center. Moisten the edges with water, fold in half, press out the air and seal. Transfer to a parchment-lined baking sheet in a single layer.
In a large pot of boiling, salted water, melt 1 tablespoon butter. Add half of the ravioli and cook until tender, 3 minutes. Using a slotted spoon, transfer to a bowl of ice water to cool. Repeat with the remaining ravioli. Reserve 1 cup of the cooking water.
In an extra-large nonstick skillet, melt the remaining 3 tablespoons butter over medium-low heat. Add the chipotles and cook for 1 minute whisk in the reserved pasta cooking water and the bouillon base. Working in 2 batches, transfer the ravioli to the skillet and cook over medium heat until heated through, 2 minutes. Divide the ravioli and spicy butter among 4 plates sprinkle with the cheese, parsley and pumpkin seeds.
Sweet potato & goat's cheese ravioli
For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat’s cheese.
For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a ‘ring’ on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter – work quickly so the pasta doesn’t dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.
MAKING FRESH TAGLIATELLE OR LASAGNE
For tagliatelle, use the cutter on your pasta machine or cut strips using a sharp knife. To make lasagne sheets, cut the pasta into sheets about 12 x 18cm. Leave covered with a tea towel until ready to use so it doesn’t dry out.
SHAPING YOUR RAVIOLI
Stamp circles with a round cutter but instead of sandwiching two together, try folding circles in half to make half-moon ravioli. If you’re short of cutters, just use a knife. Heap small teaspoonfuls of filling down a narrow length of pasta, then dampen the edges. Lay a second sheet of pasta on top and seal around the mounds of filling – try to expel as much air as you can – then trim edges and cut ravioli into squares.
Sweet Potato Ravioli with Creamy White Sauce
Homemade ravioli, however, is on a whole other level. You don’t only smother it in any sauce of your choice, but you have endless varieties of fillings.
My choice? A creamy and rich sweet potato filling topped with silky smooth white sauce infused with tarragon and garlic and sprinkled with toasted pine nuts, more fresh tarragon, and freshly cracked pepper. It really is a mouthwatering combo.
Making ravioli from scratch may seem intimidating, but I assure you it is way simpler and easier than you think.
I go the easier route and use my ravioli cutter opposed to cutting it by hand.
Start by rolling out a piece of dough in your pasta maker or by hand. Place a thin sheet of dough over the ravioli cutter, spoon in filling into the divets, place another sheet of dough on top and use the rolling pin to cut them into squares. Viola, you’re done! There are also plenty of youtube videos and tutorials on how to roll and cut ravioli, so don’t be afraid to get a little educated beforehand!
Once you’ve made homemade ravioli you will never want to go back to store bought. It is that good.