Beet Ravioli
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Beet Ravioli

Deliciously Wrapped Heart-Healthy Vitamins and Antioxidants for Those You Love

Everyone wants to do something special for their loved ones on Valentine's Day. This year you can show friends and family just how much you care about them by making a delicious meal that will help keep their hearts healthy.

The chefs at The Culinary Institute of America (CIA) created this yummy and healthy take on ravioli by stuffing them with a filling combination of beets, cheese, and orange zest. The recipe was developed by CIA alumnus Rico Griffone '06, who leads the college's Menu for Healthy Kids (MFHK), a program dedicated to fighting childhood obesity and Type 2 diabetes by providing healthier choices for kids and their families. MFHK has been addressing these issues by sending students on their externship field experience into schools to learn firsthand how school lunch programs operate and to identify ways to help make a change for the better.

"This recipe produces plump little 'pillows' with a rich magenta color," says Griffone. "Although this dish tastes and looks complex, we streamline a few steps. Instead of making fresh pasta, we use prepared wonton wrappers. And even though we use a little butter in the dish, we control the amount carefully to get the flavor benefits of butter while minimizing the added calories."

There are lots of ways to enjoy these ravioli. Serve them as dumplings in a soup such as carrot broth with lemongrass and ginger. You can make your own broth or purchase a low-sodium version from the market. Or, you can enjoy them on their own or with a light sauce. A sprinkling of poppy seeds adds contrast and texture.

The filling can be made up to two days in advance, and the filled ravioli can be made 24 hours before you plan to cook and serve them.

For more information about Menu for Healthy Kids, great recipes, and tips on how you can get involved, please visit our website at www.healthykids.ciachef.edu.

Beet Ravioli

Ingredients

Makes 6 Servings

  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, cut into small dice
  • 4 sage leaves, chopped fine
  • 1 1/2 pounds red beets, peeled and cut into medium dice
  • 1/2 cup water
  • 3/4 cup grated Parmigiano-Reggiano
  • 1/2 cup part-skim ricotta
  • 2 egg yolks
  • 1/2 teaspoon thinly grated orange zest
  • Kosher salt and freshly ground black pepper as needed
  • Plain dry breadcrumbs, as needed
  • 24 wonton wrappers (3-inch square)

Directions

  1. To make the filling, heat a medium-sized pot over medium heat. Add the butter and let it melt (it should foam up but shouldn't darken in color). Add the onion and sage and cook, stirring frequently, until the onion is tender, about 4 minutes. Add the beets and pour in 1/2 cup water. Cover, bring the liquid to a simmer, and continue to simmer, adjusting the heat level as necessary, until the beets are tender enough to mash easily with a fork, about 25 minutes.
  2. Remove from the heat and let the beets cool before chopping them finely with a knife or in a food processor or blender. They should be fairly smooth. (If they are too wet, drain them in a colander or sieve lined with a clean cloth.) Transfer to a large bowl.
  3. Add the Parmigiano-Reggiano, ricotta, egg yolks, orange zest, salt, and pepper and stir with a wooden spoon until blended. The filling should be firm enough to mound when dropped from a spoon. If it is soft enough to run off the spoon, add some bread crumbs to help it hold together. The filling is ready to use now, or it may be stored in a covered container in the refrigerator for up to 2 days.
  4. Use a pastry brush to lightly wet the edges of the wonton wrappers. Spoon the filling onto the center of the wrapper, mounding about 1 tablespoon of the filling for each ravioli. Press the edges together to seal the ravioli. Place them on a plate or baking sheet sprinkled with a little flour to keep them from sticking.
  5. To cook, drop ravioli into a pot of boiling water for about 3 to 5 minutes until tender. Drain and serve in soup or with your favorite sauce.
 Nutrition analysis per 7-ounce serving—240 calories, 11g protein, 33g carbohydrate, 8g fat, 4g saturated fat, 480mg sodium, 90mg cholesterol, 3g fiber.