Ravioli With Beets, Butter And Poppy Seeds Recipe
Sometimes we get a cookbook that changes the game. We like cooking our way through as many of the season's great books as we can, but now that the chefs at the Culinary Institute of America have...
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Ingredients
- 2 ounces (1/4 cup) unsalted butter
- 1 medium yellow onion
- 4 sage leaves
- 1 1/2 pounds beets
- 1/2 cup water
- 3/4 cup grated Parmigiano-Reggiano
- 1/2 cup fresh ricotta
- 2 egg yolks
- 1/2 teaspoon finely grated orange zest
- Kosher salt
- freshly ground black pepper
- plain dry bread crumbs
- 1 pound pasta sheets
- flour
- 4 ounces (1/2 cup) unsalted butter
- 12 sage leaves
- poppy seeds
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