I honestly don't know how my mind works sometimes, but one day, I suddenly wanted to make beet ravioli. I didn't know if it even existed, but I did manage to find one recipe for Beet Ravioli with Poppy Seed Butter from Epicurious.
Mike and Shaun stopped by with their pasta and ravioli makers, and I was in charge of the beet innards, a process who might want to start the night before, as the large beets take an hour to roast and need to be finely grated.
I was also unable to obtain poppy seeds, so I?altered the Recipe to Beet Ravioli with Herb de Provence Butter. Yum.
I admit I cooked some of the batches a little too al dente – be aware that depending on the thickness of your pasta, the allotted two minutes may not be enough cook time.
This is a filling and unique ravioli and a big must try for all you fellow beet fans. This is the first time I've cooked with real beets, not canned, and they are massive and great tasting. Like sweet red earth. Do not substitute the canned stuff here!