Counter 08 · Sausage & Charcuterie
Beet Ravioli with Prosciutto and Arugula
Fresh magenta pasta colored with roasted beet, filled with lemony ricotta and parmesan, tossed in glossy butter and topped with silky prosciutto and peppery arugula.
- Prep
- 1 hr
- Cook
- 1 hr 10 min
- Serves
- 4
- Level
- Hard
Northern Italian cooks have long colored pasta with vegetables, and roasted beet gives the most dramatic shade of all. The earthy sweetness of the dough and filling is exactly why salty prosciutto belongs on top. Lay it over the hot ravioli right before serving so the fat just begins to melt without the ham turning chewy. Expect the beet puree to make the dough wetter than usual; dust in flour a tablespoon at a time until it stops sticking. Stained cutting boards clean up with a little lemon.
Method
-
Heat the oven to 400 F. Wrap the beets in foil and roast 55 to 60 minutes, until a knife slides in easily. Cool, rub off the skins, puree one beet until very smooth and finely dice the other.
-
Mound the flour on a board, make a well and add the eggs, 1/3 cup beet puree and a pinch of salt. Work together and knead 8 to 10 minutes, adding flour as needed, until smooth and no longer tacky. Wrap and rest 30 minutes.
-
Mix the ricotta, 1/2 cup parmesan, lemon zest and diced beet, and season well with salt and pepper.
-
Roll the dough through a pasta machine to the second-thinnest setting. Drop teaspoons of filling 1 1/2 inches apart, fold the sheet over, press out the air around each mound and cut into 2-inch ravioli.
-
Boil the ravioli in well-salted water for 3 to 4 minutes, until they float and the edges are tender.
-
Meanwhile melt the butter in a wide skillet over medium heat until foaming. Transfer the ravioli with a slotted spoon, add 1/4 cup pasta water and swirl for 1 minute until glossy.
-
Plate the ravioli, drape the prosciutto over the top, add a tuft of arugula and finish with the remaining parmesan and black pepper.
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