Beet and Ricotta Ravioli (with Garlic Basil Butter)

Beet and Ricotta Ravioli apinchadash.com

Let’s be honest, beets are one of those foods that kids and adults alike turn their noses to. They always reminded me of mushy, stinky dirt when I was a kid. But, we only ever ate them from a can, and I think that may be the problem.

This was actually the first year that I took a chance, and bought some fresh, local beets. I was a little afraid, I won’t lie. I kept telling myself, ‘They’re good for you, just eat them and move on’. Well, once they hit my taste buds, my mind needed no more convincing. What was I missing all my life?! These perfect little sweet, roasted morsels, lightly sprinkled with salt, pepper, and thyme. The perfect balance of flavors and textures. Was I acutally enjoying beets?! YES.

I even had my 3 anti beet family members savoring every last bite.

Not convinced? I don’t blame you. Or maybe you need something to use those extra beets for? These ravioli are the ticket.

I mean, who doesn’t love cheesy, buttery ravioli, right? It’s a perfect way to incorporate them into a kids diet, as well as those anti beeters you may know.

I actually didn’t think about it until after I was photographing them, but they’re just so pretty and pink, that I think they’d make a lovely addition to a bridal or baby shower. Even a cute lady’s lunch. Not to say you fellas wouldn’t like them either, just some ideas I thought of.

On a side note, you all know how I love cooking from scratch, and sometimes I try to find appropriate short cuts to save time. Well, when it comes to ravioli, wonton wrappers are a life saver! You wouldn’t think it could work the same way, but they honestly taste so similar to  pasta. Do I like making the pasta dough? Sure! And of course nothing tastes better than fresh dough, but sometimes, we must make happy sacrifices to suit our time crunches.

(P.S. This still counts as from scratch to me. I’d rather you use wonton wrappers than buy those soggy, hard as a rock frozen ravioli. How it’s possible to be both at the same time, I will never know.)

(P.P.S. No one has ever noticed the difference in doughs).

Here’s how to make these beauties!

beetraviolicard

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