Beet Ravioli with Poppy Seed Butter & Basil
adapted from Bon Appetit
1/2 cup whole-milk ricotta cheese2 tablespoons dried breadcrumbs
20 wonton wrapperssalt & pepper
1/4 teaspoon dried thyme1 garlic clove, crushed
1/4 cup (1/2 stick) butter1 teaspoon poppy seeds
shredded Parmesan cheese (about 1/4 cup)fresh basil (about 6 leaves)
Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 45 minutes to 1 hour (depending on the size of your beets). Open foil carefully (steam will escape). Cool for about 15 minutes. Peel beets; finely grate into medium bowl.
Place 8 wonton wrappers on work surface, keeping remaining wrappers covered with plastic or a damp towel. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto middle of each wrapper.
Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to a serving platter. Top with melted butter sauce, parmesan, and shredded basil.
I'm submitting this recipe to Archana's Kitchen for this week's edition of Weekend Herb Blogging. Speaking of...I'm actually hosting WHB next week (details soon!).