Pink dumplings in burnt butter & sage
A stunning dish which tastes as great as it looks. Creamy ricotta dressed in brown butter, sage & poppyseed dressing and inexpensive to make.
Use a slotted spoon/wide slimmer to gentle remove the ravioli from boiling water. This will make it easier, if not just place them onto a spare plate to drain before serving.
Note: To get the beetroot ready, wrap each in foil with a drizzle a bit of olive oil and pop it into the oven on 200 degrees for about 40 minutes. Cool, peel and slice. Otherwise you can use store bought or canned beetroot, but rinse and pat dry before using.
Ingredients – Serves 4
- Pat the beetroot dry with paper towel, then blend to a puree in a food processor until smooth.
- Add in all of the ricotta (if sitting in excess water, drain first) and blend until all the little beetroot specs disappear and the ricotta starts to look light pink, almost like a whip. It may take a few minutes.
- On a clean work bench, set up one small bowl filled with water so you can dip your fingers and a large platter or plate to place your filled ravioli. Lay out half the wonton wrappers. Add a spoonful of pink ricotta mixture onto the dumpling wrapper and fold, pressing down on the edges getting rid of any air bubbles and sticking them together. Once all your ravioli are filled, set them in the fridge for at least 15 minutes. Then bring a large pot of salted water to boil.
- In a small saucepan, melt your butter, add your poppyseeds and sage, fry until crisp (a couple of minutes) and set aside.
- Once your pot of water is boiling, add in your ravioli in batches, so you don’t overload the pot. Let them boil for 3 minutes until they float to the surface, remove with a slotted spoon and place onto your serving platter or plate.
- Once plated, pour over the butter sauce and coat.