Roasted Beet with Pecorino Toscano Ravioli
Serves 4 for appetizers, 2 for entrées
1 package Valicenti Pasta Farm Roasted Beet with Pecorino Toscano Ravioli
1 tablespoon minced shallots
A pinch of minced garlic (optional)
1 bunch Swiss chard, washed, dried and chopped
Salt and pepper, to taste
1/2 cup dry red wine
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
4 tablespoons butter, room temperature
2–3 ounces chèvre, kept very cold for ease of crumbling
1 cup walnut halves, lightly toasted
1. In a large pot, bring 6–8 quarts of water to a full boil.
2. Add the frozen ravioli. Gently stir to prevent the ravioli from sticking to bottom of pot. Once the ravioli floats, boil 3 minutes more, then strain.
3. Meanwhile, sauté the shallots and garlic (if using) in a large pan over medium heat until lightly caramelized (about a minute). Stir in chard, and a pinch of salt and pepper. Increase the heat to medium-high and sauté until tender, about 4–5 minutes. Add the red wine and balsamic vinegar.
4. Reduce the liquid by one half or more, then remove the sauce from the heat and stir in the olive oil and softened butter. This should add viscosity to the sauce and make a nice contrast to the acidity of the wine and vinegar. Season with salt and pepper, to taste.
5. Toss the cooked ravioli with the chard and sauce. Plate and top with crumbled chèvre and toasted walnuts.