July 27, 2017

feat. Roasted Beet w/ Pecorino Toscano

We love beets.  If you do too, you have to try this recipe with our Roasted Beet & Pecorino Toscano ravioli.

Ingredients

  • 1 package of Valicenti Pasta Farm's Roasted Beet w/ Pecorino Toscano ravioli
  • 1 tbsp minced shallot
  • pinch of minced garlic
  • 1 bunch of Swiss Chard or beet tops, dried and chopped
  • salt and pepper to taste
  • 1/2 dry red wine (we used a Cabernet Sauvignon)
  • 1/4 cup balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp butter, room temperature
  • 2-3 ounces chèvre
  • 1 cup walnut halves, lightly toasted
Valicenti Pasta Farm's Roasted Beet w/ Pecorino Toscano ravioli
Valicenti Pasta Farm's Roasted Beet w/ Pecorino Toscano ravioli

Minced Shallot & Garlic

Add olive oil to a large pan.

Over medium heat, at minced shallot and garlic.

Lightly caramelize (about a minute) do not burn!

Valicenti Pasta Farm's Roasted Beet w/ Pecorino Toscano ravioli

Sautée Swiss Chard

Add chopped Swiss Chard to pan with shallots and garlic.

Season with salt and pepper.

Increase heat to medium-high and sautée about 4-5 minutes until tender.

Valicenti Pasta Farm's Roasted Beet w/ Pecorino Toscano Ravioli

Red Wine & Balsamic

Add 1/2 cup dry red wine and 1/4 cup balsamic vinegar to the pan.

At high heat, reduce liquid by 3/4.

Remove from heat and stir in 2 tbsp of olive oil and 4 tbsp of softened butter.

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Toasted Walnuts & Chèvre

In a small pan, add 2 tbls butter on low heat and walnut halves - toasted for a couple minutes.

Plate your ravioli, toss with swiss chard and red wine reduction sauce.

Finish with toasted walnuts and fresh chèvre!

ENJOY!