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.
Red Beet Tortelloni