These beet-ricotta ravioli may be the last recipe I ever made on a lovely square foot of marbled gray counter space. Gone are the days of ingredients piling up on the stovetop and falling too frequently into the burners. No more are the preciously stacked dish towers on the kitchen floor, because the sink was already full. And here’s to hoping my spiral staircase will never again be used as a vegetable prep station.
Take notice, readers of the tRuth — after a five month absence, the Kitchen Table has made a reappearance in my apartment!
When my summer roommate moved out, she moved most of the apartment’s furniture out with her (it was hers, after all). There I found myself, a New York newbie, living in a “champagne city on a beer budget,” as my friend would put it, standing in the middle of an unfurnished apartment. Overwhelmed, all I did for a good month was stand there and shrug. (Picture it now.) The thing about moving to New York City is that you’re forced to adapt to new, tighter spaces, and in the process it’s easy (but ultimately regrettable) to adapt to unfurnished spaces, too.
Then, a couch practically threw itself into my hands. And here I am today, owner of an almost-new craigslisted wooden IKEA kitchen table, and never prouder. So maybe I’m living in a champagne city on a beer budget, but I’m kind of feeling like I have a 200-year-old bottle of French Shiraz kitchen…
One-Square-Foot Beet-Ricotta Ravioli
Makes 16-20 raviolo
Adapted from Serious Eats
Whether or not you’re a master pasta maker, the key to this recipe is rolling the pasta dough thin enough. If you’re fancy, you can use a pasta maker. If you’re not insane, you’ll use more than one square foot of counter space like I did. If you can manage the dough (and you can!), this recipe is a cinch.
2 large beets, roasted and peeled
2 eggs, lightly beaten
1/4 cup whole milk ricotta
1 ¼ sticks melted butter
Salt and pepper, to taste
1 oz Parmigiano Reggiano
2 teaspoons poppy seeds
1 1/4 cups all-purpose flour (use part whole wheat if you prefer)
5 egg yolks and 1 whole egg
1 tablespoon whole milk
1 tablespoon extra virgin olive oil
Process beets: pulse in a food processor until finely chopped but not pureed. Stir in eggs, ricotta, and 1/4 cup of the melted butter. Season with salt and pepper. In a wide shallow bowl, or directly on a flat work surface, create a well in the middle of the flour. Add the other dough ingredients into the well. Using your fingers, blend the wet ingredients and incorporate the flour by gradually working in the sides of the well. When the dough comes together to form a solid mass, knead it for a few minutes on a well-floured surface. Dust a rolling pin and the countertop with flour. Begin rolling out the dough until the dough very thin and uniform. Cut small rectangles and place a teaspoon full of beet mixture on one side of each rectangle. Fold rectangles closed, using water to seal edges. Cook in boiling water for 4-5 minutes. Gently transfer cooked pasta onto a serving dish. Drizzle melted butter, grated cheese, and poppy seeds over the pasta and serve immediately.