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Recipes Mains:

Beet and Ricotta Ravioli

Athena Calderone
Beet and Ricotta Ravioli


Serves 6-8


For the filling:

2 large beets, washed

2 eggs, lightly beaten

1/3 cup fresh whole milk ricotta

8 oz melted unsalted butter

Salt and pepper, to taste

Grated Pecorino Romano cheese

2 teaspoons poppy seeds

1 package wonton wrappers


Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully and allow beets to cool. Pinch the beets to remove the skin.

Using a food processor, pulse the beets until they are finely chopped but not pureed. Stir in eggs, ricotta, and 1/4 cup of the melted butter. Season with salt and pepper. Filling can be prepared one day in advance.

Dollop a teaspoon of the beet mixture into the center of the wonton wrapper. Using your finger dampen the edges of the bottom wrapper with water. Place another wrapper on top, remove all air pockets, and press to seal. Using a ravioli stamp press hard on the ravioli and remove excess dough.

Line a baking sheet with parchment and sprinkle heavily with flour. Place completed ravioli on the baking sheet in a single layer. Cover with plastic wrap and refrigerate until ready to use.

Cook in boiling water for 4-5 minutes. Gently transfer cooked pasta onto a serving dish. Drizzle melted butter, grated cheese, and poppy seeds over the pasta and serve immediately.

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