There is something almost magical about a beet. Dirty, ruddy, and altogether blah on the outside, but crimson (if you’re using red beets), shiny, sparkling little orbs on the inside. When cooked and peeled they are like a sanguine surprise just waiting to be eaten. I eat beets in all sorts of ways, but I particularly love them used as a filling for (mostly) homemade ravioli.
To me, this ravioli mimics how a beet occurs naturally. All folded up, the ravioli look like neat little pillows of pasta, beige in color and well, beige in flavor too. But when these ravioli are cut into, out comes a shock of pink filling, and the flavor is divine. They are hidden treasures of sight and flavor.
Prepared simply, by roasting the beets in foil packets at 400 degrees prior to filling, the beets are then mashed with a potato masher or a fork. But [...]
Posts tagged ‘ravioli’
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