Beet Ravioli with Sauteed Mushrooms

Slightly sweet and brightly colored, our beet ravioli is filled with an herbed mushroom filling and topped with a sauteed mushroom sauce.Yield: 24 (2 inch) ravioli

📝 Ingredients

• 1/3 lb (5-6 oz) fresh beets
• 2 c unbleached all-purpose flour
• 1 egg
• Pinch salt
• 1/2 tsp olive oil
• 1 small white onion, (minced)
• 2 oz mushrooms ((about 4 small white mushrooms), minced)
• 4 garlic cloves, (crushed, or 1 tsp garlic powder)
• 1 Tbsp fresh parsley, (chopped, or 1 tsp dry)
• 1 Tbsp fresh thyme, (chopped, or 1 tsp dry)
• 1/8 tsp salt
• 1/8 tsp ground white pepper
• 2 oz ricotta cheese
• 1/4 oz (1 Tbsp) Parmesan cheese, (grated)
• 1 tsp salt
• 1 tsp olive oil
• 1 onion, (quartered and sliced)
• 5 oz baby mushrooms, (sliced)
• 1 Tbsp fresh rosemary, (chopped, or 1 tsp dry)
• 1 Tbsp fresh thyme, (chopped, or 1 tsp dry)
• 1/4 tsp salt
• 1/8 tsp ground black pepper

👨‍🍳 Instructions

1. 1--- Prepping the Beets ---
2. 2Wash and trim the beets so that only about an inch of the stems remain. Place in a large pot of water and bring to a boil. Boil beets until tender, 20-35 minutes, depending on how big your beets are.
3. 3When the beets can be easily punctured with a fork, remove them from the water to cool slightly. When they are cool enough to touch, remove the skins by rubbing with your fingers or with a paring knife.
4. 4Cut the beets into chunks and place in the bowl of your food processor. Process until the beets are finely pureed.
5. 5Place the beet puree in the refrigerator to cool slightly. (The beets can be prepared up to 2 days in advance.)
6. 6--- Making The Ravioli Dough ---
7. 7Place the flour in a large bowl. Make a well in the middle and add the egg and beet puree. Mix well with your hands until the dough comes together. (It will seem very dry at this point. Just keep working it.) Turn the dough out onto the counter and knead for 3-5 minutes until brightly colored and smooth.
8. 8Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes.
9. 9--- Making The Filling ---
10. 10While the dough is chilling, make your filling.
11. 11Heat oil in a small frying pan. Add onions and sauté over medium heat until light brown, 5 min. (If using fresh garlic, sauté it with the onions here.)
12. 12Add minced mushrooms and sauté for 1-2 minutes, until soft. Remove from the heat and mix in seasonings.
13. 13Set the mixture aside to cool slightly before mixing in the ricotta and parmesan. (This filling can also be made ahead of time and refrigerated for up to 24 hours.)
14. 14--- Making the Ravioli ---
15. 15When you are ready to make your ravioli, remove the dough from the refrigerator and roll out into a 16”x12” rectangle on a lightly floured surface. (We found that occasionally flipping the dough and adding a bit more flour to the surface kept it from sticking to the counter and made rolling easier.)
16. 16Once the dough has been rolled out, cut the bottom half into 2” squares. Place a ½ tsp of filling in each square.
17. 17Moisten the dough between the filling with a bit of water. (This will help the pasta to stick together better.) Place the un-cut half of the dough over the filling.
18. 18Cut the top dough to match the bottom squares and press the edges firmly together.
19. 19--- Cooking The Ravioli ---
20. 20Bring a large pot of water to a boil and add 1 tsp of salt. Add the pasta, a few at a time so the pot is not too crowded. Keep the water at a gently simmer and cook the pasta for 1-2 minutes, until it is tender.
21. 21Remove cooked ravioli from the boiling water and place into a bowl. Drizzle with a little olive oil to keep them from sticking to each other.
22. 22Repeat as needed until all the ravioli have been cooked.
23. 23--- Finishing It Off Touches ---
24. 24Heat oil in a large frying pan. Add onions and sauté over medium-high heat until golden, 3-5 minutes. Add mushrooms and seasonings. Sauté 2-3 minutes.
25. 25Serve the ravioli topped with sautéed onions and mushrooms.
26. 26This meal goes quite nicely with a side salad.