When I was looking for beet recipes for the farm blog, I unearthed one that uses roasted beets as filling for ravioli. If I could easily get my hands on fresh sheets of pasta, I would make this recipe every week. But unlike the fellow in the original link, I don’t have a source for pre-made ravioli sheets all perfectly thin and rectangular, and ready for my most ambitious fillings.
Then my friend J scored some fresh pasta, but it was rolled out for lasagna thickness. So rather than trying to flatten the noodles further (sans dedicated equipment), I opted to work with the noodles as they were. The results are a bit more messy-looking, but it really tasted fantastic.
This makes me wish I could get my hands on fresh pasta sheets more often though. CSA share as ravioli would be an excellent addition to the recipe rotation. I like the idea so much that I may just have to try it with wonton wrappers.
Beet and Chard Lasagna
5 small to medium beets, roasted
1/2 C ricotta
1/8 preserved lemon or zest of 1/2 lemon
salt and pepper
For the rest
1 bunch swiss chard
6 – 8 lasagna noodles
1/2 C grated Parmesan
Pulse beets, ricotta, lemon and salt and pepper in a food processor until smooth. Saute chard in a little oil until soft. Boil noodles until soft. Layer lasagna into a 9×9 pan, starting with noodles and topping with ricotta and then chard, and ending with a layer of ricotta. Top with grated Parmesan. Add 2 Tbs water to the lasagna to keep moist. When ready to eat, bake for 15 mins at 400, just to heat through.