The Remix: Beet Ricotta Ravioli
active: 15 min
total: 30 min
When Shauvot rolls around it’s always cheesecake, cheesecake, cheesecake! But man cannot live on cheesecake alone—or can he? That’s where these beet ricotta ravioli come into play. (And they are even naturally gluten free!)
People often ask me where I get inspiration for recipes. Anything can trigger an idea from the combination of flavors of a dish at a restaurant, to a recipe in a magazine, to a new ingredient at the supermarket. Recently I was in St. Louis doing a series of recipe demos. I was supposed to be there sharing tips and tricks with attendees, but I ended up picking up this idea while out to dinner! An appetizer of “ravioli” made solely out of thinly sliced beets got the wheels turning. Stuffed with ricotta and dill, these ravioli are a fun and pretty healthy appetizer, leaving plenty of room for cheesecake.
There is more than one way to make these ravioli. You can actually eat them raw, easy and ready to go. Or, very thin slices of beets stick together, wrapping around the filling. Then just blanch and eat. Or, you can blanch the beet slices and then stuff and serve. It’s up to you!