Tortelloni Stuffed With Red Beet? What's The Coolest Stuffing You've Used For Ravioli?
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Brando Cucina

Tortelloni stuffed with red beet? What's the coolest stuffing you've used for ravioli? 
 
Jan. 16, 2013 3:35 pm 
Updated: Jan. 19, 2013 2:23 pm
I was trying to think of a new way to use up some of the red ace beets I've been getting in abundance from my farm delivery and I remembered a recipe I first saw in Marcella Hazan's Italian Kitchen. This one comes from Anna Gennari of Bologna (La cucina di Anna Gennari. Cibo e passione di una donna chef). Pretty simple: a large onion, a beet, few scallions, some parm, bread crumbs and a yolk.  You reduce the onion either by cooking the sliced thin onion in a covered pan over very low heat with a bit of butter and then boil away the liquid after an hour or you could caramelize. Each will get the same result - a sweet but still savory onion. Italians don't really caramelize like you find in Spanish cooking but I like the taste.

So here's what I did minus the pasta sheet prep. First, cleaned and then roasted some beets covered in the oven at 400 for 45 minutes. For roasting I coat them in a bit of olive oil and then add some white wine rather than water. Next, sliced a large sweet yellow onion thin plus 4 scallions also sliced thin (white and green tops) and added to a saucepan with 2 TBSPs of butter and cooked covered on low heat for an hour after which, turned the heat up and evaporated the water (released by the onion) and stirred until golden seasoning well with salt & pepper. Removed from heat to cool. Took one medium large cooked beet, about 3 1/2 ounces, skinned and pulsed in a food processor until chopped small. Added the onion, 1/4 cup of bread crumbs, 1/2 cup grated parmigiano and the egg yolk to the food processor and pulsed to mix well. Pretty much that's it.  Dab that on the pasta sheets to make tortelloni (or small raviolini as Marcella suggests) and all you need to prep for dinner is to toss the cooked red beet tortelloni with a bit of butter and parm. 

So I'm curious to hear, what fun or maybe somewhat non-standard filling have you used to make stuffed pasta with? I was also thinking for color contrast these might be awesome with a butternut squash pasta dough.

Ideas?
Red Beet Tortelloni
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Comments
Jan. 16, 2013 5:11 pm
I have NEVER tried to make ravioli. I asked my sister for a pasta maker about 4 years ago and have never tried to use it. Thanks for the inspiration I'm going to ask my husband to get down the pasta maker and try to make something, maybe I'll start with just pasta, something basic. Happy cooking!
 
Jan. 16, 2013 6:31 pm
I think pumpkin would be good also.
 
Jan. 17, 2013 3:50 pm
TheBrokenNeckCook (I sure hope that's healing well btw) you can do it! Get down that pasta maker and give it a try. Once you get the hang of it you might find it hard to go back to dry pasta except for quick meals or unusual shapes.
 
Jan. 17, 2013 3:51 pm
manella, pumpkin should definitely work too, I hadn't thought of that. Thanks for the tip
 
Jan. 18, 2013 5:53 pm
You should try pumpkin Gnocchi,i'm sure you would like them.By the way are you Italian?I was born in Italy,town called Terviso.You seem to know alot Italian foods and such.
 
Jan. 19, 2013 11:35 am
Hello manella, where is Terviso? I was born in North Jersey to a Portuguese man and an Italian family, mostly Sicilian. I grew up in what is usually called a "Little Italy", we made everything from scratch, which is what I continue to do. Growing up even the Thanksgiving turkey had a big bowl of Grandma's pasta next to it. Now when I go to Italy I make it a point to study the local dishes. I finally got to spend a good deal of time in Sicily this year (Catania side, not Palermo). I will give pumpkin a try for sure. I've had it out but never made it. We usually make butternut squash.
 
Jan. 19, 2013 2:23 pm
Hello,mbrando,Terviso is in Northern Italy,small town near Venice.Came to Canada when i was 3.Lived in Little Italy in Edmontom Alberta for many years,now live in Nova Scotia.We also do the pasta thing,but at Christmas.My family had a lot of Sicilian friends,dilect is differtent,so hard time understanding them.We made all from scratch also,even the pasta noodles.Nice that you go to Italy,my husband keeps saying we should go,see where i was born.One day hopefully.
 
 
 
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mbrando

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Toms River, New Jersey, USA
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Baking, Grilling & BBQ, Mexican, Indian, Italian, Mediterranean

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