|Cup4Cup gluten-free Beet Ravioli|
My husband Dan and I lived in a white ranch-style house on top of Carter Hill in Highgate when we were first wed. The kitchen was itty-bitty so the table became crucial counter space.
I cooked meals for a whole week at a time - but after six or seven days of chicken this-that-and-the-other-thing – I had to break up the monotony.
I would stop at the Grand Union after work and buy a bag of frozen ravioli, a loaf of garlic bread, and a jar of whatever marinara was on sale.
Dinner for two. Quick and convenient.
Nowadays, the sauce of choice is Bove’s; the garlic bread is gluten free and so is the ravioli.
Which lead me to this Martha Stewart recipe for fresh beet pasta, which was easy to make wheat-free.
It is critical to drain the ricotta in a cheesecloth-lined strainer. The filling must not be wet. If pressed for time, a bit of breadcrumbs or grated Parmesan will remedy that.
I prefer these boiled and pan-fried like pierogi, because the flavor of beets and blue cheese goes together so well.
Gluten-free Beet Ravioli
Adapted from a Martha Stewart recipe
Makes 24-30 raviolis
2 Medium Beets, roasted or boiled, skins removed
2 tsp. Olive Oil
4 Large Eggs, plus one for painting dough
2-½ Cups of Cup4Cup gluten-free flour, plus more for sprinkling
15 oz. Ricotta, drained
5 oz. Boucher Blue Cheese, crumbled
¼ Cup Chevre (I used Does’ Leap)
Special Equipment: Pasta roller
To a food processor fitted with a blade, add beets and puree.
Add 4 eggs, process.
Add flour ½ cup at a time and a pinch of salt. Process until a soft dough forms (about 20 seconds).
Transfer dough to a well-floured surface. Knead until smooth (about 10 minutes). Wrap tightly in plastic and let rest 1-2 hours (can be refrigerated).
Cut dough into 8 pieces. Work one piece at a time, keeping the remaining dough covered so it does not dry out.
Flatten dough into an oblong shape and roll through the pasta machine settings incrementally (thick to thinner), lightly flouring the sheet each time, and folding it upon itself until it is smooth.
Place dollops of cheese on the lower half of pasta sheet, about 1-½ inches apart.
Lightly paint the edges with beaten egg and fold it over the dumpling to seal.
Gently tamp down to form ravioli.
Cut into squares and crimp edges with a fork. *
Place on a floured sheet pan and let dry. Repeat with remaining dough.
At this point, ravioli may be frozen directly on the pan, and then transferred to a freezer bag.
Gently boil ravioli until they float, plus 2-4 minutes more. They will lighten in color.
* I used a ravioli stamp.