Beetroot leaf and Ricotta Ravioli with Walnut Butter and Dill

Soooo I’m pretty sure this is a revolutionary recipe! I googled it and saw no other recipe the same! Pretty happy with myself over here.
I’d been eyeing off the beetroot powder in my local health food store for the last few months so I figured it was about time I used it in something! Upon googling it I was pleasantly surprised to find out that one tablespoon of the stuff has the nutritional equivalent to a whole beetroot!
I’’ve also recently discovered how easy it is to make your own ricotta, and have been loving using the beetroot leaves and stems in salads as well as the beetroot themselves. So, I thought I’d put it all together into one beautiful looking (and even better tasting) dish!

Beetroot Leaf and Ricotta Ravioli with Walnut Butter and Dill

Serves 8

Ingredients

Pasta dough

340g OOO flour
60g beetroot powder
4 eggs
2 tsp salt
1 egg, beaten, to seal ravioli

Ricotta

2 litres full fat organic milk
1 tsp salt
1/2 cup white vinegar

Filling
1 tbsp olive oil
2 cloves garlic, finely crushed
2 bunches beetroot leaves and stems, finely sliced
1 bunch curly kale, stems removed, finely sliced
450g ricotta
150g parmesan, finely grated
Zest of 2 lemons
3 tsp sumac
2 egg yolks
1/2 tsp cracked black pepper

Sauce
200g butter
1/2 cup olive oil
150g walnuts, chopped

To serve
Bunch fresh dill tips
Fresh salad, such as lemon and white wine vinegar dressed rocket or finely sliced zucchini

Method

To make pasta dough, combine the flour, beetroot powder and salt. On a clean work surface, make a mound with the flour mixture, making a hole in the middle. Add the eggs into the middle. Using a fork, start to whisk the eggs, slowly incorporating the flour as you go. When it starts to get too thick, use your hands to combine. Knead the dough for about 10mins, until it becomes smooth. Wrap in plastic wrap and leave to rest for about 30mins.
Meanwhile, to make the ricotta, heat the milk and salt over medium to high heat in a large saucepan, stirring often. When steaming, foaming, and just about to boil, take it off the heat and add the vinegar. Stir well, cover, and leave for 15mins. Pour into a muslin lined colander. Allow to strain for 20mins. Discard the whey. Take the curds from the muslin and refrigerate until needed.
To make the filling, heat the olive oil in a large frying pan over medium heat, Add the garlic, beetroot leaves and kale. Cook, stirring often, for about 10mins or until soft and wilted. Remove from heat and cool.
In a bowl combine the ricotta, beetroot leaf mixture, parmesan, lemon zest, sumac, egg yolks and pepper.
Cut the pasta dough into quarters. Using a pasta machine roll out each piece until dial 2.
Place 1 tsp of filling at 2cm intervals along the dough. Brush seals with beaten egg. Top with pasta and press down around filling to get rid of any air. Use a knife or pasta cutter to cut ravioli. Place ravioli on baking paper until all of it is done.
To make the sauce, heat the butter and olive oil in a pan over medium, high heat. Stirring often, cook until butter is melted and starting to brown, about 15mins. Add the walnuts and continue to cook for another 5mins.
To cook the ravioli, bring a large saucepan water to the boil. Add the ravioli. Cook, stirring, for 5 to 7 mins, or until cooked. Strain and then pour into a large bowl. Immediately add the walnut butter sauce and stir to combine.
Spoon into serving bowls, top with dill and serve alongside your choice of fresh salad.

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