Dirty Kitchen Secrets

Can yours pleeease beet for me and forgive me for being so slack over the last month, and not really being an active member of the food obsessing society?! I’m sure you will, right? After all, it’s valentines and you are supposed to share love! and forgive?! Especially after sharing the recipe for the cutest and cudliest hearts ever?!

Before I move on to the heart wrenching ravioli, I’m going to ask you (if you haven’t aleady) to take a minute and think of all the people around this world that are less fortunate than you. Remember that at this moment someone else is seeking shelter, water, security, food and LOVE. I realize this is a food blog, but I can’t talk about Love without Giving, at the least a miniscule gesture or hearfelt thought to a stranger in need. I hope and look forward to the day where that will change and I can offer more.

Now can someone please offer me with a solution to my hubbies habit of throwing my stuff away? I have to admit I’m a post-it- every-where-queen and it drives Chris mad,  but geez baby do you gotta throw my posties away? Well for you lucky cookies, hubbie went fishing in the garbage for the post it that I wrote this recipe on! And for that he deserves a bit of love from you!

Beetroot Ravioli filled with beetroot and ricotta drizzled with a basil truffle oil and toasted almonds

Here’s what you’ll need (makes 20 hearts):

Ravioli

150g cooked beetroot, pureed
300g “oo” flour
1 egg
Salt and pepper to taste
Ravioli “heart” cutter-couldn’t find that so I used three different sized, heart shaped cookie cutters

Filling

250g ricotta
200g cooked beetroot
40g shredded parmesan cheese
1 tablespoon fresh dill, finely chopped
2 garlic gloves
Salt and pepper to taste

In a food processor, add all the above ingredients except for the dill. Wiz it for a 1 minute or so till nicely pureed. Add the dill.

Lemon-truffle-basil Vinaigrette

15 basil leaves
2 talbespoons olive oil
1 tablespoon of truffle oil
1 lemon, juiced
Toasted almonds
Salt and pepper to taste

In a food processor, puree all the above ingredients excluding the lemon juice and almonds. Add the lemon juice at the end. Keep the almonds aside to sprinkle generously at the end.

To make the ravioli:

Make a well in the flour. I used a mixing bowl because I did not want beet stains all over the counters.

Add egg

Add beetroot puree

Mix together and knead for about 5 minutes

Let sit for 30 minutes. Use this time to make the vinaigrette and filling

After 30 minutes have passed divide the dough in half

Roll out each half till super thin. You should be able to see through it. Although in this case I couldn’t see anything but red

Use one layer as the base. Take the large heart and gently place on the dough. This one is not for cutting but outline. Add the smallest heart in the center and fill with one heaping teaspoon of the ricotta and beets mixture

Remove the tiny little heart, leaving the big one and cover with the second layer of ravioli dough

Using the medium sized heart cut thru the dough as per below

There you have it…You’ve got a heart

Now seal it, pushing both layers together with your thumbnail as per below

Place in the fridge uncovered for 30 minutes. Use this time to toast the almonds and dress your plates

Just before serving, gently toss the ravioli hearts in boiling water for 4 minutes. They will end up loosing a bit of their color and turn a light pink. But they will still look terrific and taste scrummy. Strain and drizzle with a tad of oil. Serve immediately!

And whatever you do don’t forget valentines!

Love, 
Beth x