Ravioli Bundles Of Roasted Beets

* Exported from MasterCook II *

RAVIOLI BUNDLES OF ROASTED BEETS

Recipe By : CHEF DU JOUR JODY ADAMS SHOW # DJ9327; TVFN
Serving Size : 0 Preparation Time :0:00
Categories : TVFN

Amount Measure Ingredient -- Preparation Method
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8 ounces beets
Extra virgin olive oil
Salt and freshly ground black pepper
8 cloves garlic, peeled
1 shallot, minced
2 tablespoons ricotta
1 tablespoon chopped basil
1 tablespoon Parmesan cheese
8 fresh thin pasta sheets, 3 inches x 5 inch
1 cup heavy cream
1 teaspoon poppy seeds
1 tablespoon chopped toasted walnuts
4 small basil sprigs for garnish


Preheat oven to 350 degrees. Toss the beets in olive oil with salt and pepper.
Roast in a small sheet pan for an hour or so or
until tender all the way through. Allow to cool and then peel.At the same
time, toss the garlic
cloves with olive oil, salt and pepper. Wrap in a piece of foil, and roast 40
minutes or until
tender. Allow to cool. Meanwhile, heat 1 tablespoon olive oil in a small
frying pan. Add the shallots and cook over
moderate heat until tender, about 4 minutes. Cool. Puree the beets in a food
processor. Add the ricotta and mix well. Transfer the beet mixture to a
bowl and add the shallots, basil and Parmesan cheese. Season with salt and
pepper. Heat the
cream in a saucepan and reduce by one quarter. Puree the roasted garlic with
the reduced cream.
Season with salt and pepper. Strain if you like. Keep warm. Bring a large pot
of water to a boil. Add salt. Blanch the pasta sheets until cooked through,
about
4 minutes. Cool in ice water. Lay the pasta sheets on an oiled sheet pan. Put
a spoonful of beet
filling in the center of each pasta sheet. Roll up the long way and twist the
ends to form a bundle.
They should look like wrapped candies. They can be made, covered with plastic
and refrigerated
overnight up to this point. Increase the oven to 400 degrees. Set the bundles,
side by side, on an oiled sheet pan. Bake 5
minutes or until the edges just begin to brown. Put a spoonful of sauce on
each of 4 warm plates. Arrange 2 bundles on each plate. Sprinkle with
poppy seeds and walnuts and garnish with a sprig of basil. Yield: 4 servings

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