I still recall the first time I had Beetroot Ravioli. I’d just moved to Brisbane and on hearing that I was into food people kept telling me to go to Bruno’s Tables.
Bruno’s Tables, as I soon discovered, was run by Bruno Loubet, a Michelin starred chef who worked with the likes of Raymond Blanc, and after a stellar career in London Bruno was burnt out and decided to move to Brisbane, where he thankfully opened a restaurant. I’d heard about the Beetroot Ravioli, so I couldn’t wait to try it, and boy, it certainly didn’t disappoint. In fact, it was amazing, with meltingly soft pasta encasing a delicious beetroot and ricotta mixture. It was so good I kept going back to Bruno’s Tables just for this one dish, oh and the freshly baked bread served in terracotta pots!
With the delicious Beetroot Ravioli in mind, I decided to try to recreate this dish at home with some of the beetroot I had received in my farmers boxes. Firstly I roasted the beetroot and then blitzed them in the food processor with some ricotta and creamy Danish Feta. I then made some pasta dough and began making the ravioli.
Now, let me tell you, if you are going to make ravioli at home I strongly suggest you invest in a ravioli tray. While the task of making ravioli without a ravioli tray isn’t insurmountable, it is, nevertheless, fiddly. Sans ravioli tray I thought I might be clever and use one of my cookie cutters to cut out the pasta, however I soon discovered the cookie cutter didn’t cut the dough all that well. While in the end I had pink hands and a pink kitchen bench, thanks to the beetroot, and was frustrated that my cutter wouldn’t actually cut, the ravioli looked and tasted great, which, after all, is the important thing!
Technically my pasta looks more like Agnolitti than ravioli so I suppose I should call this Beetroot Agnolitti!!
Have you ever made ravioli at home? What are your tips for making ravioli without a ravioli tray?
By the way, have you entered my Breville Juice Fountain giveaway? This would make the perfect Christmas present for anyone who loves fresh fruit juice.
- PASTA DOUGH:
- 2 large eggs
- 2 tsp of water
- 1¾ cups of plain (all purpose) flour, sifted
- ¼ tsp of salt
- BEETROOT RAVIOLI FILLING:
- 2 medium sized beetroot
- 1 clove of garlic
- 100g of ricotta
- 50g of Danish Feta
- 50g of parmesan, grated
- 2 tsp of fresh Thyme leaves
- salt and pepper to taste
- BROWN BUTTER AND SAGE SAUCE:
- 100g of unsalted butter
- 15 sage leaves
- Begin by roasting the beetroot. Preheat the oven to 200 celsius (390 Fahrenheit) and wrap the beetroot in foil. Roast for 45 minutes to an hour or until the beetroot is tender and can be easily pierced with a skewer. Set aside to cool before peeling and chopping into cubes.
- To make the dough combine the dough ingredients in the bowl of an electric mixer fitted with a paddle attachment and mix for 30 seconds. Swap the paddle attachment for a dough hook and knead for 2 minutes. Remove the dough from the bowl and hand knead for 2 minutes until smooth before wrapping in plastic and setting aside to rest for 30 minutes.
- Combine the beetroot, garlic, ricotta, feta, parmesan, thyme leaves and salt and pepper in a food processor and blend until smooth.
- Roll out the pasta dough. This can be done by hand or using a pasta roller or a pasta attachment set for your Kitchenaid. If using a Kitchenaid or Pasta roller you want to select setting 5 for the pasta thickness. Flour the rolled out dough to prevent it from sticking together.
- Flour a workbench and place one sheet of dough on the bench. Using a floured cookie cutter cut the dough (I used a cookie cutter 6cm in diameter) into rounds. Fill each round with a teaspoon of the beetroot rilling and press the edges together to seal. If the dough isn’t sticking moisten with a little water to get a good seal. Repeat with remaining dough and mixture and cover the ravioli with a tea towel to prevent them drying out too much before cooking.
- To cook the ravioli fill a large pot with water and bring to the boil and add salt. Return to the boil and add the pasta, cooking until it floats to the top, or is cooked to your liking.
- While the pasta is cooking, make the brown butter and sage sauce. Heat a frying pan over a medium heat and add the butter. When the butter has melted add the sage leaves and cook for 5 minutes, or until the butter has turned nutty brown in colour.
- Drain the pasta and top with the sauce and freshly grated parmesan