1 lb. beet greens
l medium Spanish onion, minced
1 garlic clove, minced
½ cup ricotta cheese
1 cup Parmesan cheese, grated
2 cups flour
8 egg yolks
1 whole egg
2 Tbsp. beet juice
5 beets, medium, peeled and cubed
3 Tbsp. champagne vinegar
1 cup shallot, minced
1 cup extra virgin olive oil
to taste, salt and pepper
1 Tbsp. fresh marjoram, choppedDIRECTIONS: For filling:
Wash beet greens several times to remove grit. Cook greens in salted water until tender, 4-5 minutes. Drain and remove all traces of liquid. Chop greens. Sauté onion and garlic in olive oil until translucent. Combine greens, ricotta, Parmesan and onions, and chill.
Combine flour with six egg yolks, one whole egg and beet juice in mixing bowl and mix well. If dough is dry, add a few more drops of beet juice. Knead for about 3 minutes, then wrap in plastic and refrigerate. Pasta dough should rest overnight.
Divide dough in half and sprinkle with flour. Place dough in pasta machine and make it progressively thinner. When dough is 1/8-inch thick, lay it out on floured table, divide it in two sheets, and brush lightly with remaining egg yolks. In a row, place 1 tsp. of filling every three inches until one sheet is covered. Gently cover the sheet with the other half of dough and crimp and cut out raviolis. Dust with flour and set aside.
Roast beets in a 350°F oven for 20 minutes, or until tender. Purée in food processor or in a juice extractor. Reserve juice and cube a few beet pieces for garnish. Combine champagne vinegar, shallots, salt, pepper and beet juice in a mixing bowl. Slowly whisk in olive oil until emulsified. Add salt and pepper to taste.
Bring a pot of salted water to boil. Cook raviolis for 2-3 minutes. Remove with slotted spoon and keep warm. Toss ravioli in melted butter, drizzle beet vinaigrette around plate and garnish with fresh marjoram and cubed, roasted beets.SERVINGS:40 raviolisFrom:From: Chef/proprietor Marlin Kaplan, One Walnut Restaurant, Cleveland, Ohio