Beet Pasta With Ricotta Recipes

Steps:

• In a small bowl, combine ricotta, orange zest and sage. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
• In a large heavy skillet over medium heat, melt 5 tablespoons of butter. Cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. (Watch carefully to see that it doesn't burn.) Stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Reduce heat to low, cover and cook until beets are very tender, about 10 to 15 minutes. Stir in vinegar. Season with additional salt and pepper if needed.
• Meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. Drain, reserving 1/3 cup cooking liquid.
• Transfer pasta to a large warmed serving bowl. Toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. Toss well; add remaining cooking liquid if necessary to reach a creamy consistency. Stir in beet mixture. Season with salt and pepper. Dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and cracked black pepper.

Steps:

• Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
• Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
• Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
• Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

Steps:

• To make the pasta, combine the water and olive oil in a large bowl. Gradually stir in the salt and enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
• Meanwhile, to make the filling, bring a large pot of salted water to a boil. Add the beet greens and blanch until tender, about 4 to 5 minutes. Drain well, squeeze dry and chop coarsely.
• Melt the butter in a large skillet, add the onion and saute until soft, about 3 minutes. Add the beet greens and saute for 3 minutes more. Let cool. In a large bowl, whisk together the ricotta, eggs, marjoram, salt and pepper. Stir in the beet green mixture. Set aside.
• Divide the dough into 4 pieces, making 2 pieces slightly larger than the others. On a lightly floured surface, roll and stretch the larger pieces into rectangles about 12 1/2 by 7 1/2 inches and the smaller ones into rectangles about 11 by 6 inches, keeping the unused portions wrapped in a damp towel while you work.
• Preheat the oven to 350 degrees. Brush an 11 3/4-by-7 1/2-by-1 3/4-inch glass baking dish with 1 teaspoon of olive oil. Place 1 of the larger rectangles in the bottom of the dish and brush with 1 teaspoon of olive oil. Spread 1/3 of the ricotta filling over the dough, leaving a 3/4-inch border. Sprinkle with 1/4 cup of Parmesan. Top with 1 of the smaller rectangles, brush with 1 teaspoon of olive oil, spread with 1/3 of the ricotta filling and sprinkle with 1/4 cup of Parmesan.
• Repeat with the remaining small rectangle, 1 teaspoon of olive oil, the remaining ricotta filling and 1/4 cup of Parmesan. Top with the remaining pasta sheet and press the bottom sheet and the top sheet together, folding them over to form a rim. Brush with the remaining teaspoon of olive oil.
• Bake for 45 minutes. Cover with aluminum foil and continue baking until the pasta is tender throughout, about 15 minutes longer. Preheat the broiler. Uncover the dish and sprinkle with the remaining 1/4 cup of Parmesan. Broil until the cheese is browned, about 1 minute. Cut into squares and serve.

Steps:

• Make the filling: Stir together cheeses and herbs; season with salt and pepper.
• Make the ravioli: Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Cut sheet in half crosswise, and trim each half to a 3-inch-wide strip. Space tablespoons of filling 3 1/2 inches apart along center of 1 strip. Top with remaining strip, and gently press around filling to seal, working from center out. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to sheet, and cover with a kitchen towel. Repeat with remaining pasta dough and filling. (To store, lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above; freeze for up to 1 month. Do not thaw before cooking.)
• Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, stirring occasionally to separate, until edges are just tender, about 4 minutes. Using a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm. Repeat with remaining ravioli.
• Meanwhile, melt butter in a small saucepan over medium heat. Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes.
• Divide ravioli among plates (if first batch has cooled, return them to hot water for 15 seconds, then drain). Spoon brown butter over ravioli. Serve immediately garnished with mint.