Side dishe for 4
Beet Ravioli with Mushrooms
Beet-colored pasta surrounds a ricotta, mushroom, garlic, and herb filling, then cooks with rosemary mushrooms.
Typical price
$6.35for 4 servings
$1.59 per serving$6.35 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: curiouscuisiniere.com
- 120 minstart to table
- Involveddifficulty
- 4servings as written
- $typical cost tier
ItalianVegetarianBudgetSide dishes
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Beets$1.99/lb typical | 0.35 lb | $0.66Typical price |
| Eggs$0.30 each typical | 1 | $0.30Typical price |
| Onions$1.29/lb typical | 0.7 lb | $0.90Typical price |
| Mushrooms$0.40/oz typical | 7 oz | $2.80Typical price |
| Garlic$0.75 each typical | 0.5 | $0.30Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.05Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | 0.25 | $0.37Typical price |
| Cottage cheese or ricotta$0.17/oz typical | 2 oz | $0.34Typical price |
| Parmesan$0.55/oz typical | 0.25 oz | $0.14Typical price |
| Total for the servings shown | $6.35 | |
Pantry staples you likely have
FlourOlive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper
Not included in the cost.
Ingredients
- 1/3 lb fresh beets
- 2 cup unbleached all-purpose flour
- 1 egg
- 1 pinch salt
- 1/2 tsp olive oil
- 1 small white onion
- 2 oz mushrooms
- 4 cloves garlic
- 1 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1/8 tsp salt
- 1/8 tsp ground white pepper
- 2 oz ricotta cheese
- 1/4 oz parmesan cheese
- 1 tsp salt
- 1 tsp olive oil
- 1 onion
- 5 oz baby mushrooms
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Steps
- Roast the beet on a small baking pan at 400 F for 35 minutes, cool it, peel it, and mash it finely.
- Mix the flour, egg, beet, a pinch of salt, and 1/2 teaspoon olive oil with enough water to make a firm dough, then rest it for 30 minutes.
- Cook the small onion, 2 ounces mushrooms, and garlic in 1 teaspoon olive oil for 8 minutes, then mix them with the ricotta, parmesan, parsley, thyme, salt, and white pepper.
- Roll the dough thin, place small spoonfuls of filling across half, fold the dough over, press around each mound, and cut the ravioli.
- Bring a large pot of salted water to a boil and cook the ravioli for 4 to 5 minutes, until tender and the egg-filled pasta is fully cooked.
- Cook the remaining onion and baby mushrooms with rosemary, thyme, salt, pepper, and 1 teaspoon olive oil in a large skillet for 10 minutes.
- Drain the ravioli and toss them gently with the sauteed mushrooms before serving.
Swaps
- Onions for Red onionsabout $0.20/lb more at typical prices
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