Yes, beet ravioli is a thing. Apparently there are those who take their ravioli to a new plane of existence – blanching ricotta filled beets together and serving with a bit of olive oil and a side greens or grains. I, unfortunately, am not one of those people. I did try. Though, after a total of twenty-eight seconds I gave up and invented the open-faced beet ravioli. So, here you go.
What you’ll need:
- 3 large beets, with greens
- Rainbow chard (or kale, or collards, or really anything you fancy)
- 1/2 cup ricotta cheese
- Lemon zest, and a little juice
- 2 tbsp fresh dill
- pinch of kosher salt
- Black pepper
- 1/4 cup olive oil
- 1/4 cup of nuts (I chose pumpkin and papaya seeds)
Step 1: The “Fillin'”
Measure and mix together cheese, zest, dill, salt and pepper, and seeds.
Step 2: Greens
Wash and remove greens from beets, placing in a pan with rainbow chard, add olive oil and a bit of pepper and saute for 15-20 minutes.
Step 3: Beets
Wash and slice 3/4 of beets 1/4 inch thick, chop the remaining into 1/2 inch spears, stick in a pot and boil until tender.
Step 4: Serve and Devour!
Dress it up however you like using lemon juice, ricotta “filling”, remaining papaya and pumpkin seeds, and a bit of dill on top.