Pasta, act 2 Sunday, Mar 9 2008

So, here’s another pasta dish I made, beet and ricotta ravioli with a lemon, honey, and poppy seed butter sauce.  It is based on a wonderful ravioli we tasted at Melgranos in Philly.  A great BYOB on 21st and Spruce you must check out.  Its the real deal Italian, but get there early as there’s no reservations accepted!  I finally found some Tipo 00 flour at Di Bruno’s in Philly, so this ravioli I used a half and half mixture of Tipo 00 and Semolina.  I used a total of 3 cups of flour, and enough eggs and yolks (yes a combination) to make the dough the proper consistency.  I would tell you how many, but it varies so much with the eggs that you have, I would ball park, 6 yolks, and 3 eggs, maybe?  Just try it and see! Take these:    Mix with with eggs and get this:   Now, roast your beets for about 30 mins, or until done.  Peel, chop, then get medieval on their asses (use a food processor if you have one):  Take a good amount of cheese, and mix with your beets to get a wonderfully colourful filling!  Now, after your dough has rested for an hour, roll and use this guy to make it uber thin! And voila! Wonder ravioli! The key is: after you made the sauce put your cooked ravioli in the same pan to coat.  Serve with a nice red and enjoy!