-IBIS-1.5.0-
rx
recipe
beet ravioli
nutrition

definition

beet ravioli
Ravioli are not difficult to make if you have access to fresh dough. Won ton wrappers are very easy to use, and although made from white flour, are an occasional vice that are offset by the wholesome filling. The beet filling shows beautifully through the dough.

• ingredients:
1 lb. pasta dough in sheets, cut into rectangles 2" by 4" (or use a dimension best suited to the size of dough you have to work with) OR 1 package won ton wrappers (in produce section with the tofu)
1 large or 2-3 small beets, peeled, baked or steamed until tender
1 cup mashed potatoes or 1 cup mashed, drained tofu
1/2 onion, chopped
2-3 cloves garlic, minced
1 tsp. olive oil
1-2 tsp. horseradish

• method:
1. Saute onion and garlic in 1 tsp. olive oil, adding water if necessary. Add to food processor with remaining ingredients and process until mixture is well combined - a minute or so. This can also be done by hand if beets are tender enough.
2. Season with freshly ground pepper and additional horseradish if necessary. Place a heaping teaspoonful on each won ton wrapper, slightly off to one side. Moisten all four edges of square with water and fold one corner over to opposite corner into a triangular shape. Press edges firmly together to seal.
3. Place completed ravioli on clean cookie sheet or cutting board, lightly dusted with flour. Drop into gently boiling water and allow to cook 2-3 minutes. Gently lift out with slotted spoon. Serve with miso gravy with mushrooms or yogurt with horseradish and dill.

• variation:
1. Use beet filling for lasagna, using a white sauce with chard, beet greens, walnuts and nutmeg instead of tomato based sauce.

(Green)


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