Beet Ravioli Rosa
- 1 lb. pre-made fresh pasta dough (can be purchased from a specialty store) or you may use a 14 oz. package of wonton skins
For the filling
- 2 large beets
- ½ cup mascarpone
- 2 tablespoons freshly grated Parmesan cheese, plus extra to serve
- A large pinch of ground cumin
- Sea salt and ground black pepper (to taste)
For the sauce
- ½ cup of unsalted butter
- 1½ teaspoons poppy seeds
To make the filling, simmer the beets in a large pan of water for 1 hour. Remove from the heat and leave to cool in the water until just warm. Drain, peel, and cut them into cubes. Process or blend until smooth. Add the mascarpone to the beets to make a smooth, fairly thick paste. Stir in the Parmesan cheese and the cumin, then season to taste with salt and pepper. Chill the mixture until the dough is ready.
Roll out the dough thinly. Cut the rolled-out dough into 8 sheets approximately 4 inches wide and 9½ inches long. Drop 4 tablespoons-heaps of filling evenly spaced along 4 of the strips, leaving even gaps all the way around the filling. Lay the remaining 4 sheets on top and, with a pastry wheel, cut each strip into 4 across the width, then trim around the edges, well away from the filling. Make sure you seal the edges very thoroughly as you cut. Prepare a total of 16 raviolis, 4 per person. Bring a large pot of salted water to a boil. Drop the ravioli in the water and cook until tender, about 5-8 minutes. Remove them from the water, drain, and place on a serving plate. Gently melt the butter in a sauce pan and add the poppy seeds. Pour the butter sauce over the pasta and serve immediately.