My Heart Beets For You…
Posted on 07. Feb, 2009 by Bethany in Entertaining, Inhouse Ads, Mains, Recipes, Starches, Starters, veggie
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
Falafel Salad
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Melanie
07. Feb, 2009
These raviolies look delicious!!Thanks for the recipe–very romantic.
patrick johnson
07. Feb, 2009
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!!!
addie
07. Feb, 2009
it looks so delicious and very romantic. Happy Valentines.
Global Patriot
07. Feb, 2009
Delicious, beautiful, and romantic – food doesn’t get any better than that. (all is forgiven, Beth!)
sara
07. Feb, 2009
Yum, these look really beautiful!
My Gourmet Love Affair
08. Feb, 2009
these totally caught my eye on foodgawker. perfect for valentine’s day!!! <3
Tlemetry
08. Feb, 2009
Beautiful hearts! I love the demonstration photos. Very well done!
Kirby!
09. Feb, 2009
Well these are just too cute for words.
Bethany
09. Feb, 2009
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!
Manggy
10. Feb, 2009
Ooh, how romantic
I’m glad it didn’t stick to the surface– that would have broken my heart– and literally as well!
ThePurpleFoodie
11. Feb, 2009
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?
heidi leon
15. Feb, 2009
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!.
gattina
15. Feb, 2009
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
:)
Jescel
04. Mar, 2009
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