Roasted Beet Ravioli with Mascarpone Thyme Filling
We’re thinking pink in more ways than one today. I’m proud to be able to share with you about the 1,000 Cooks for the Cure program. This July, Susan G. Komen® and KitchenAid are partnering again for 1,000 Cooks for the Cure, a program that aims to enlist 1,000 cooks from the U.S. to host a get-together with friends, family or colleagues anytime from July 18-27, 2014. In lieu of a host gift, guests are encouraged to bring a donation in any amount to support the fight against breast cancer.
Visit http://cookforthecure.kitchenaid.com for more information on the Cook for the Cure program.
We’re celebrating with a MIXER giveaway! Not just any mixer. Oh no, it’s the blushing Raspberry Ice from the pink product collection. What would you make first? Ravioli right?
1 Raspberry Ice KitchenAid Stand Mixer – 5 quart tilt head stand mixer with glass bowl (ERV $459.99) To ENTER:
1. Leave a comment telling us what you would make first in the KitchenAid stand mixer.
2. Register to host a party and comment with their host ID. Rules/Regulations: Contest is open to those 18 years of age or older with a valid US mailing address. Odds of winning depend on number of entries. Winner will be notified via email and will have 48 hours to reply or an alternate winner will be drawn. Contest runs from July 18-28, 2014.
Disclaimer: This giveaway is sponsored by KitchenAid. Opinions are my own. Always have been. Always will be.
- 3 1/2 cups 00 flour + additional for work surface
- 3 eggs
- 1/4 teaspoon kosher salt
- 3/4 cup roasted beet puree
- 2 cups ricotta
- 1 cup mascarpone
- 1/4 cup roughly chopped fresh thyme
- kosher salt/pepper
- Into your stand mixer add flour, eggs and salt. On low speed mix until somewhat combined. Add beet puree. Continue mixing until a ball has formed. Scrape the edges of the bowl as necessary. NOTE: If mixture is too “wet” add additional flour. If mixture is too “dry” add more beet puree.
- Switch to dough hook and knead dough until it is tacky but no longer sticky. Wrap dough ball in plastic wrap. Transfer to refrigerator to rest for at least 30 minutes.
- While dough is resting, into a medium bowl add: ricotta, mascarpone, thyme. Mix to combine. Season with salt and pepper.
- Unwrap dough and cut into four equal sections. Working with one section at a time. Flatten the dough slightly. Run dough through the pasta attachment (starting with 1 and then going up) until it is thin enough that you can see your hands through the dough (typically a 5 for me).
- Sprinkle additional flour onto clean work surface. Lay flattened dough strip onto floured surface.
- Scoop cheese mixture by the teaspoonful near the bottom of the dough. Fold dough over and press to seal. Carefully and gently use your fingers to remove air and seal around cheese mixture.
- Use a pastry cutter to cut ravioli into squares. Transfer to a rimed baking sheet lightly dusted with flour.
- To cook fresh ravioli: Into generously salted pot of simmering water add ravioli and cook for approximately 2-3 minutes OR until ravioli floats to top. Drain. Dress with appropriate sauce.
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