My Heart Beets For You…

Beetroot Ravioli

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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 cuddliest hearts ever?!

Before I move on to the heart wrenching ravioli, I’m going to ask you (if you haven’t already) 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 minuscule gesture or heartfelt 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!
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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 tablespoons 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.

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Add egg

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Add beetroot puree

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Mix together and knead for about 5 minutes

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

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After 30 minutes have passed divide the dough in half

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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

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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

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

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

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There you have it…You’ve got a heart

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

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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 scrumptious. Strain and drizzle with a tad of oil. Serve immediately!

And whatever you do don’t forget valentines!

Facebook Comments:

14 Responses to “My Heart Beets For You…”
  1. Melanie 7 February 2009 at 2:41 pm #

    These raviolies look delicious!!Thanks for the recipe–very romantic.

  2. patrick johnson 7 February 2009 at 4:08 pm #

    how can we not forgive you when u post such an amazing dish?? looks delicious im looking forward to cooking this for my wife itll be a great surprise on valentines!!!

  3. addie 7 February 2009 at 4:28 pm #

    it looks so delicious and very romantic. Happy Valentines.

  4. Global Patriot 7 February 2009 at 5:15 pm #

    Delicious, beautiful, and romantic – food doesn’t get any better than that. (all is forgiven, Beth!)

  5. sara 7 February 2009 at 11:47 pm #

    Yum, these look really beautiful!

  6. My Gourmet Love Affair 8 February 2009 at 1:08 am #

    these totally caught my eye on foodgawker. perfect for valentine’s day!!! <3

  7. Tlemetry 8 February 2009 at 10:28 pm #

    Beautiful hearts! I love the demonstration photos. Very well done!

  8. Kirby! 9 February 2009 at 11:43 pm #

    Well these are just too cute for words.

  9. Bethany 9 February 2009 at 11:52 pm #

    Thanks Melanie 🙂
    Patrick- Thank you. Let me know how it fares…make it a special night 🙂
    Addie- Happy Valentines x
    Mark (GP)- Thanks for your continuous kind comments! Hope you have a fab 14th x
    Sara- I know they were to cute to eat at first but then the aroma takes over you 😉
    Mygourmetloveaffair-thanks for stopping by! Happy valenties
    tlemetry- thank you 🙂
    Kirby- Aren’t they just cudly!

  10. Manggy 10 February 2009 at 8:08 pm #

    Ooh, how romantic 🙂 I’m glad it didn’t stick to the surface– that would have broken my heart– and literally as well!

  11. ThePurpleFoodie 11 February 2009 at 7:24 pm #

    Hey Beth, this is stunning! I’m Stumbling this right away to add to my to-do list! And where have you been? Not to be seen on twitter, huh?

  12. heidi leon 15 February 2009 at 9:07 am #

    wow, you deserve an award for such a beautiful post and recipe.

    I completely adore the recipe and the 101 picture on how to make the raviolis is breathtaking. I do appreciate all your effort! Happy Valentine’s to you and your hubbie!.

  13. gattina 15 February 2009 at 9:35 am #

    what a work of art! and the rivoli are so beautiful! really don’t want to bite them (but I don’t think I can hold back for long :):)

  14. Jescel 4 March 2009 at 5:12 pm #

    no doubt these are labor of love.. those heart raviolis are cute and so creative! I’d be sorry to eat them .. but nah.. LOL

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