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View CartAthena Calderone’s Favorite Holiday Dish—Beet and Ricotta Ravioli
Celebrated author and lifestyle expert Athena Calderone shares one of her tried-and-true holiday recipes for beet and ricotta ravioli.
Athena’s Brooklyn brownstone kitchen typically comes alive during the holidays as her extended family gathers together to make and share this special meal. This year, Athena is moving the family togetherness to a virtual platform by sharing out her recipe and gathering with her family over Zoom for a group cooking session and shared (virtual) holiday meal. Athena loves that, while physically apart, her family will have the opportunity to make and share this Calderone Christmas favorite together.
*To make this recipe accessible to all of her family members, Athena is using wonton wrappers rather than homemade pasta.
COOK:
1 hour 5 minutes
PREP:
30 minutes
SERVES:
6-8
Ingredients
- 2 large beets, washed
- 2 eggs, lightly beaten
- â…“ 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
Directions
- Preheat oven to 400℉. 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 ¼ 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 ravioli onto a serving dish. Drizzle melted butter, grated cheese and poppy seeds over the ravioli and serve immediately.