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Beet & Ricotta Ravioli with Tarragon Cream Sauce & Saffron Whitefish

Serves 2 : (makes 12 ravioli)


  • 1 large red beet (about 6oz) scrubbed
  • ¼ cup ricotta, drained
  • 1 small egg lightly beaten
  • 2 tablespoons freshly grated Parmesan cheese
  • Salt and freshly ground pepper
  • 3-4 sheets of fresh pasta dough (8-10oz)
      or 12 wonton wrappers
  • 1 tablespoon fresh tarragon, chopped
  • 2 tablespoons butter
  • 2 tablespoons creme fraiche
  • 1 oz CCC Saffron Infused Whitefish Roe


For the Filling : Preheat the oven to 425 degrees F. Wrap the beet in heavy-duty aluminum foil, place in a shallow pan, and roast until fork-tender, 30-45 minutes. Remove and let cool. Peel the beet, cut it into small chunks, and puree in food processor along with the ricotta, egg, and Parmesan. Season with salt and pepper to taste.

For the ravioli : Cut the sheets of pasta into 3" squares. Brush the edge with water, then top with 1 tablespoon beet filling. Place another pasta square on top of filling, then press the edges together with a fork. Set aside. Repeat with remaining pasta squares or wonton wrappers.

Bring a large pot of salted water to a boil. Drop in the ravioli, quickly return to a boil, and cook until tender yet firm, 3 to 4 minutes. Drain the pasta, reserving the pasta water.

Just before the pasta is done, ladle 1/4 cup pasta water into a large sauté pan and bring to a boil over medium-high heat. Add the butter, one piece at a time, whisking until melted before adding the next piece. Continue until the butter is incorporated and the sauce is creamy. Whisk in the cream and tarragon. Slide the drained ravioli into the warm sauce and gently coat with the sauce. Arrange ravioli on a plate and top with caviar.

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