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These are an attractive, dish to serve to your vegetarian friends. Garlic-infused beet and potato ravioli, topped with a simple butter and poppy seed sauce. If you want to get extra-fancy, make batches with red beets and golden beets for a multi-colored main course.

Ingredients

  • 3 1/4 cups all-purpose flour
  • pinch of salt
  • 4 eggs
  • 2 tablespoons olive oil
  • 1 1/2 pounds (700 grams) of fresh beets (about 3 medium beets)
  • 1/2 pound (250 grams) of potato (about 2 small potatoes)
  • 2 peeled garlic cloves, whole
  • Olive oil
  • pinches of freshly ground nutmeg
  • pinches of ground cloves
  • 3/4 cup butter
  • 1 tablespoon poppy seeds
  • 3 ounces (80 grams) Parmesan cheese, grated

The Pasta

Combine the flour and the pinch of salt in a bowl, make a well in the center and crack the eggs into it, add the oil, then, using a fork, whisk the egg and oil until combined. Slowly start working the flour into the eggs. The mixture will become very stiff, eventually, you’ll have to switch to your hands. Work the dough until it is no longer sticky. When it is smooth and bounces back when poked with a finger, shape it into a ball, wrap in plastic wrap and let rest for at least 30 minutes.

The Filling

While the dough rests, wash and quarter the beets and the potatoes (don’t bother peeling them). Place together in a pot, cover with cold water, add a pinch of salt and bring to a boil. Cook until tender (the potatoes may finish faster than the beets, if so, remove them with a slotted spoon and let the beets finish). Puree both the beets and potatoes using a food mill (the skins will be left behind in the mill).

Heat two tablespoons of olive oil over gentle heat in a pan large enough to hold the beets and potatoes. Add the garlic cloves and saute for a moment. Over medium-low heat, add the potatoes and beets and cook until they thicken and start to bubble, 10-15 minutes. Add the nutmeg,  cloves and some salt, remove the garlic and take the mixture off the heat, letting it cool completely.

Making the Ravioli

Roll out half of the pasta on a floured surface until it is thin enough to see your hand through (a pasta machine works, too, of course). Cut out rounds with a drinking glass or a 3″ diameter biscuit cutter. Place a teaspoon of filling in the middle of each round, then fold over to make half-moon shapes. Seal the edges firmly with your fingers or with a fork. Set the ravioli aside, uncovered, on a floured surface as you finish them. Save the scraps of dough under a tea towel while you work. Continue to roll and fill until the filling and dough are used up.

At this point, the ravioli can be placed on a cookie sheet, so they’re not touching, and frozen. Once frozen, bag them and return to the freezer. To cook the frozen ravioli, bring a pot of salted water to a gentle boil and place the frozen ravioli straight from the freezer into the water. Do not thaw them first.

If you are cooking them fresh, bring a pot of salted water to a gentle boil and drop the ravioli in. Remove them when they float, 2-3 minutes. Toss with melted butter, poppy seeds, and freshly-grated Parmesan (a grinding of black pepper, while non-traditional, is welcome, too). Serve immediately.

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