This is a sponsored post in collaboration with KitchenAid®.
Golden Beet Ravioli Salad – add this to your January meal plan because it’s all kinds of healthy-ish with these greens. In fact, you can fill out your section of the salad with what you have on hand or whatever you prefer. The recipe is highly adaptable, just don’t forget the golden beet raviolis.
They lend the salad some heft and give it sustenance, not to mention they are just downright tasty and easy to make with a little help from the KitchenAid® Pasta Roller & Cutter set. If you don’t already own a KitchenAid® Artisan® Stand Mixer, you need one. It’s a kitchen essential for cooking and baking. It’s also the only mixer on the market with a wide selection of attachments. Check out this Zucchini Enchilada post and this Poke Bite post for a small sampling of what I mean.
Now that we have the miracle-making mixer worked out, let’s talk about the recipe. Sure you can skip the beets for a straight pasta, but the beets give some added sweetness and pairs nicely against the toasted hazelnut in the filling. For the salad portion, I filled it out with arugula. I would have gone crazy and added in some grilled radicchio and a few shaved leeks, but my boys think radicchio looks like brains (how?) and taste just as bad (again, how?). But to put their taste in perspective, they also don’t like blue cheese, nuts in cookies and a multitude of other things that are pretty in line with most kids. But since I’m feeding them, I kept it to their palate.
However, we can adult and go crazy with this, so if you adapt this recipe let the rest of us know in the comment section your genius.
For the Pasta Dough:
- 2 cups all purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 3 tablespoons golden beet puree, from 1 medium beet
For the Filling:
- 3/4 cup ricotta
- zest from 1 lemon
- 1 garlic clove, grated with the same tool you used to zest the lemon
- 2 tablespoons finely chopped toasted hazelnuts
- 1 tablespoon minced parsley
For the Salad:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cups (2 large handfuls) of baby arugula
- 1 stalk of celery, thinly sliced
- 1/2 cup sliced grape tomatoes
- 1/4 cup parsley leaves
- 2 tablespoons chopped toasted hazelnuts
To make the pasta dough, combine all the ingredients in the bowl of a food processor and process until a ball starts to form, 30 seconds-1 minute. Transfer the dough to a surface lightly dusted with flour and knead for a minute to make it fully come together. It should be just slightly sticky, if it’s too sticky add a tablespoon of flour and knead it in. When you’re done kneading it wrap it up in plastic and let it sit on the counter for an hour.
Once the dough’s rested, make the filling by combining the ingredients together in a small bowl, taste for salt and pepper, season accordingly and transfer the mixture to a piping bag.
Cut the ball of dough into four equal pieces the remove one piece and cover the rest so the dough doesn’t dry out. Slightly flatten out the dough into an oval shape, dust with flour, and run through the Pasta Roller attachment on setting 1, then run through again. Lay the dough out on a counter, lightly dust with flour then repeat with setting 2, running it through twice. Continue this process of dusting with flour and running through each setting twice ending on setting 5. Once you’ve gotten to setting 5 lay the dough out on your counter or a cutting board and lightly imprint your ravioli stamp down to map out where the filling needs to go (you should have 10-12 ravioli). Pipe about a heaping teaspoon into the center of each impression then repeat the rolling process with another piece of the pasta dough and set that on top of the filling. Pat out any air around the filling then use the stamp to seal and cut out the ravioli, transferring it to a parchment lined baking sheet. Repeat with the other two pieces of dough and remaining filling. Cover the baking sheet so the raviolis don’t dry out and bring a pot of water to a boil.
Once the water’s boiling cook the ravioli for 3 minutes in a few batches so they don’t crowd the pot and stick together. Once they’re cooked transfer back to the parchment lined baking sheet to cool.
While you wait for them to cool slightly, make the dressing by whisking together the lemon juice and olive oil. Season with salt and pepper and set aside. When you’re ready to assemble, toss the arugula lightly in the dressing then use tongs to pick it up and transfer to a serving platter, making sure there’s still some dressing left over in the bottom of the bowl. Carefully toss the arugula in the dressing and plate over the arugula then add the celery, grape tomatoes, parsley, and hazelnuts and serve.