A silky ravioli with a creamy, yet piquant filling.
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- 1 quantity pasta dough
- 80g butter
- 1 tbsp poppy seeds, lightly crushed in a mortar
- 60g grated aged pecorino
- 600g beetroot
- 40g butter
- 1-2 tbsp breadcrumbs
- 100g baked ricotta
- 1 egg
- a few gratings nutmeg
- sea salt and black pepper
Prepare pasta dough as per your preferred recipe. While the dough is resting, prepare filling. For filling, peel and dice beetroot. Boil in salted water for 10-15 minutes until very soft, then drain and mash with a fork.
Melt 40g butter in a non-stick frying pan over medium heat. Add 1 tbsp breadcrumbs and let them colour a little. Add beetroot and cook for about 5 minutes to reduce excess moisture, stirring with a wooden spoon. Place beetroot in a bowl with ricotta, egg and nutmeg; season with salt and pepper. Mix thoroughly; if filling seems soft, add more breadcrumbs. Let filling rest and firm up while you roll out pasta dough into very thin sheets. Lay out pasta sheets on a lightly floured work surface. Cut out circles about 5cm in diameter using a fluted ravioli cutter.
Place 2 tsp filling in centre of half the circles, brush edges of pasta with a little water and place a pasta circle on top. Expel any air, then press edges together to seal. Leave ravioli to rest on floured tea towels for 30 minutes, ensuring they don't touch each other. Cook ravioli in boiling salted water for 3-5 minutes - they're ready when they rise to the surface.
Meanwhile, melt 80g butter with poppy seeds in a non-stick frying pan over medium heat until butter is hot and foaming (do not let it burn). Lift out ravioli with a slotted spoon and place on warm serving plates. Sprinkle with pecorino and dress with butter and poppy seeds. Serve immediately.