Beet & Ricotta Ravioli with Browned Butter & Fried Sage



Ingredients

  • 1½ lbs (750 g) red beets, peeled, halved
  • ¼ cup (60 mL) red wine
  • ½ cup (125 mL) unsalted butter
  • 1 cup (250 mL) ricotta
  • 1 tsp (5 mL) salt
  • Freshly ground pepper
  • Pinch of nutmeg
  • 2 tbsp (30 mL) bread crumbs
  • 1 pkg (500 g) of 3 inch (8 cm) dumpling or wonton wrappers
  • Vegetable oil for frying
  • 24 sage leaves
  • 2 tbsp (30 mL) chopped parsley

Instructions

  • Place beets in a medium pot. Add enough water to reach halfway up the beets, about 1½ cups (375 mL). Bring to a boil, then simmer gently, covered, for 30 to 35 minutes or until tender-crisp. Drain liquid into a small saucepan, and reserve beets separately, allowing to cool. Grate beets into a shallow bowl and refrigerate until completely cool.
  • Bring beet juice to a boil and simmer until reduced to 2 tbsp (30 mL), about 10 to12 minutes. Add wine and continue boiling for 2 more minutes or until thick enough to coat the back of a spoon. Reserve.
  • To make brown butter, melt butter in a medium saucepan over medium heat. Stirring often, cook until brown in colour with a nutty aroma, about 4 minutes. Reserve.
  • Stir grated beets with ricotta, ½ tsp (2 mL) salt, pepper, nutmeg and breadcrumbs in a large bowl. Lay 8 dumpling wrappers on a flat surface. Spoon 1 heaping tbsp (15 mL) beet mixture into the centre of 4 wrappers. Wet the outer rim with water and top with remaining wrappers. Press down on the edges to seal. Transfer to a baking sheet to hold. Repeat with remaining mixture and wrappers. Reserve.
  • Heat 1-inch (2.5 cm) of vegetable oil in a small saucepan over medium-high. When hot, add half the sage leaves and cook for 3 or 4 seconds or until crisp. Remove to a paper towel-lined plate. Repeat with remaining sage leaves.
  • Bring a large pot of salted water to a boil. Working in batches of 10, drop dumplings into water and cook until dough is al dente, about 3 to 4 minutes. Lift with a slotted spoon onto a baking sheet in a single layer. Repeat with remaining ravioli.
  • Add half the brown butter to a large skillet over medium-low. Add half the ravioli and turn to coat with butter. Season with ¼ tsp (1 mL) salt, pepper and 1 tbsp (15 mL) parsley. Cook until heated through, 1 to 2 minutes. Plate. Repeat with remaining ravioli, butter, salt and parsley
  • Drizzle ravioli with red wine sauce and crumble with fried sage.




Recipe by Kristen Eppich