Chocolate Ravioli with Ricotta-Beet Filling

These Chocolate Ravioli with Ricotta-Beet Filling are beautiful and delicious. Perfect for the Valentine's Day dinner or any other lazy weekend.

Just over a year ago I hosted a multi-course Chocolate Dinner where everything was made with chocolate or cocoa. There was amuse-bouche: little bowls of chocolate dipped bacon, chocolate dipped potato chips, and Spicy Chocolate Popcorn. Then we had salad with chocolate dressing (imagine melted chocolate added to the vinaigrette instead of honey or maple syrup) and cocoa dusted almonds. Next course was Chocolate Eggplant Caponata served on white chocolate polenta (my least favourite course... I'm not an expert, so not everything works as I expect it). We then had pasta course consisting of Chocolate Ravioli with Ricotta-Beet Filling. Then Chocolate BBQ Ribs, soft, succulent, and juicy, then cheese course with three kinds of savoury Chocolate Cheese Truffles, and finally, Vegan Chocolate Cake for dessert. It was a filling, delicious, elegant, and unusual dinner.

I wanted to repeat those Chocolate Ravioli for over a year now and make them properly without the huge mistake that I made that time during my dinner. I bought a pasta rolling machine specifically for that Chocolate Dinner course. True to my tips for easy and stress-free entertaining I prepared as many dishes in advance as possible. I made Chocolate bbq sauce a couple of days before the dinner. I made polenta and caponata a day before. I prepared cocoa dusted almonds a week in advance. Ravioli only take a few minutes to cook, so I thought it would be a perfect course - just take them out of the fridge, boil for 2-3 minutes, shake in a pan with melted butter for another minute or two and onto the plates with a few shavings of parmesan cheese - easy! Or so I thought.

These Chocolate Ravioli with Ricotta-Beet Filling are beautiful and delicious. Perfect for the Valentine's Day dinner or any other lazy weekend.

I made the Chocolate Pasta dough a day early. Then on the day of the party I used my new handy-dandy pasta rolling machine and made beautiful chocolate ravioli - cute and perfect. I then piled them on a plate, covered in plastic wrap and put in the fridge. (Cue ominous music now.) When it was time to make the pasta I left the dining room table where the conversation and the wine were flowing and happily boiled water. I then took the plate of my gorgeous ravioli out of the fridge and tried to pick them up one by one to drop into the pot of boiling water. (Cue even more ominous music.) Well, they stuck. The whole plate of my  pretty little parcels got stuck together. Without trying to sound too panicky I called my husband into the kitchen. Together we were able to (barely) get a few raviolis into the water without too big holes in them. I covered the leaking filling with grated cheese and the course tasted amazing. Since then I wanted to repeat these ravioli, just properly, without sticking them in the fridge first.

So, when I got invited to participate in a Chocolate Valentine's Day collaboration with a few fellow Canadian bloggers, I knew right away that it was finally my chance to make the Chocolate Ravioli with Ricotta-Beet Filling again. This is not the most conservative recipe, but I still recommend you trying it. There are a couple of options for both the pasta and the filling that could work. The recipe that I used for the dough had an intensive chocolate undertone to it, so if you prefer a milder taste, I'd suggest reducing the amount of cocoa. Colour will still be brilliant and intensely chocolatey, but the taste will be closer to regular pasta. 

Making pasta dough isn't actually difficult, just mix flour and cocoa and an egg. If the dough is too dry, which it was in my case, then add one or two tablespoons of water. If the dough is too wet, then add a shake or two of flour. Filling for the ravioli is delicious but quite intense because of the beets. If you'd like to only have the beautiful (or shall I say beet-iful) red colour inside the ravioli, but not beet taste, then you can reduce the amount of beets. Only use half or even a quarter of a beet. The filling will still be bright red, but the taste will be mild.

It is not the easiest dish and not the fastest, but it's actually not too difficult if you have a pasta rolling machine. I wouldn't make this on a week night, but on a weekend it's definitely doable.

These Chocolate Ravioli with Ricotta-Beet Filling are beautiful and delicious. Perfect for the Valentine's Day dinner or any other lazy weekend.

Chocolate Ravioli with Ricotta-Beet Filling

10 ravioli + spaghetti

Flour - 3/4 cup
Cocoa powder - 1/4 cup
Egg - 1
Ricotta - 75 g (1/4 container)
Cooked beet, finely grated - about 85 g (1 small)
Parmesan cheese, grated - 25 g (1/3 cup)
Salt, pepper - to taste
Butter - 2 tablespoons
Sage leaves - 4 or 6 small
  • In a large bowl whisk the flour and cocoa powder together until fully combined.
  • Make a well in the centre of the mixture and add the egg.
  • Break the egg and start mixing in the flour with the fork just around the egg, then slowly get more and more flour into the egg until all the flour and egg are incorporated.
  • If the mixture is too dry and not forming into dough, add a bit of water, one tablespoon at a time.
  • Gather the dough into a bowl, wrap in plastic and leave on the counter for an hour. After an hour the dough will become pliable,
  • To make the filling, in a small bowl combine the fine grated beet with ricotta, cheese and a big pinch of salt and pepper.
  • Using a pasta rolling machine, roll HALF the dough according to the instructions into a long thin sheet.
  • Place 10 dollops of filling along the sheet of pasta dough just off the centre.
  • Brush the dough lightly with water along the edges and between the filling.
  • Now fold the dough lengthwise over the filling and press in between to make parcels.
  • Slice the dough into 10 square ravioli and press the edges with a fork to seal properly.
  • Alternatively you could use two sheets of dough and a cookie cutter to cut the raioli or if you have a special ravioli form, then use that.
  • The second half of the dough can be used to make spaghetti.
  • Boil the ravioli in boiling salted water for about 3-4 minutes or until they start to float.
  • While the ravioli are boiling, in a large pan melt the butter and add the sage leaves.
  • Drain the cooked ravioli very well and add to the pan of melted butter for a minute or two.
  • Serve with more grated cheese, salt and freshly ground black pepper.

Notes:

  • For less intense chocolate flavoured pasta reduce the amount of cocoa powder and increase the amount of flour. For example, you could use 3/4 cup + 1/8 cup of flour and 1/8 cup of cocoa powder.
  • One egg for the pasta dough was not enough for me, so I added about 2 tablespoons of water, but it all depends on the humidity in your house and the ingredients.
  • My husband said there was too much beet taste in the filling. You could use half a beet or even less for the colour. Or, alternatively, no beets at all. Just use ricotta, cheese, and a small egg to bind it together.
  • You don't have to use sage in the melted butter either. Sage flavour is pretty strong, so not everyone likes it. I find that it actually pairs quite well with the beets, but you could just use some melted butter or your favourite light cream sauce for the pasta.
  • Use the rest of the pasta dough to make spaghetti or tagliatelle and serve with either cream or butter sauce.

For more Chocolate inspired recipes, please check out these posts by my fellow Canadian Bloggers! You can also search for #CdnFoodCreatives hashtag on social media.

3-Ingredient Dairy-Free Chocolate Raspberry Cups by The Refreshanista
Chocolate Dipped Honeycomb by My Kitchen Love
Chocolate Spice Fig Truffles by The Busy Baker
Cocoa-Rubbed Drumsticks by Chew Street
Dark Chocolate Rosewater Truffles by The Cinnamon Scrolls
Gooey Caramel Cookie Cups by Liv for Cake
Mocha Waffle Torte by Cocoa Bean, The Vegetable
Savoury Chocolate Ravioli with Ricotta-Beet Filling by Imagelicious
Two-Bite Mochi Brownies by The Chewy Life
These Chocolate Ravioli with Ricotta-Beet Filling are beautiful and delicious. Perfect for the Valentine's Day dinner or any other lazy weekend. #CdnFoodCreatives Valentine's Day Chocolate Recipes from Canadian Food Bloggers
Posted on February 1, 2016 and filed under Recipe.

Light Smoked Salmon Dip

This light Smoked Salmon Dip is delicious and healthy, full of ricotta, greek yogurt and herbs. Perfect appetizer to satisfy salty craving.

This light Smoked Salmon Dip is delicious and healthy, full of ricotta, greek yogurt and herbs. Perfect appetizer to satisfy salty craving.

Am I the only one not interested in sports? Sometimes I feel very alone in my disinterest, but sports were never part of my family ritual when I was growing up. Last fall when Blue Jays were playing and Toronto was swept by the blue fever, A. and I happened to have dinner at a pub. I kept interrupting the game by asking questions. Is it a goal? Is it a foul? At some point I attempted to sing "Ole-ole-ole-ole" song during the baseball game. My husband started to pretend that he didn't know me. I genuinely thought that the song could apply to any sporting events, apparently I was mistaken. 

And now it's time for the Super Bowl. I had to google it to be honest. But from what I understand, it's a big deal. And it's celebrated with a special kind of super bowl food: cheesy, gooey, salty, unhealthy, delicious. Snacks and appetizers for some reason are official foods for that weekend. I wouldn't be a proper food blogger if I didn't post at least one appetizer/snack recipe before the event. However, I decided not to go the cheesy and unhealthy route. I created a light and delicious Smoked Salmon Dip that will satisfy the salty craving, but will not leave you feeling tired, full, and sleepy. It's filled with light ricotta, healthy non-fat greek yogurt, and bright summery dill. It still has to have a bit of indulgence, so there's cream cheese as well. And, of course, delicious smoked salmon. The dip comes together in a food processor in a matter of seconds and goes well with healthy toasted pita, crackers, refreshing cucumber slices, or sturdy potato chips (because who are we kidding? it can't all be healthy!). Smoked salmon can be expensive, so I like using it as an ingredient in other recipes to stretch it out and make the meals extra special, yet affordable.

This light Smoked Salmon Dip is delicious and healthy, full of ricotta, greek yogurt and herbs. Perfect appetizer to satisfy salty craving.

Light Smoked Salmon Dip

about 1.5 cup of dip

Smooth light ricotta - 1/2 cup
Non-fat Greek yogurt - 1/2 cup
Cream cheese - 1/2 cup
Fresh dill, roughly chopped - 1/2 cup
Smoked salmon, roughly chopped - 1/2 cup
Salt, pepper - to taste
  • In a food processor combine the ricotta, greek yogurt, and cream cheese, process until smooth.
  • Add the dill and smoked salmon and pulse for a few seconds until both dill and salmon are incorporated, but still in pieces.
  • Season to taste.
  • It might be a bit too thin right after mixing, but it’ll thicken a bit in the fridge.
  • Serve with pita chips, crackers, cucumber slices, or potato chips.
This light Smoked Salmon Dip is delicious and healthy, full of ricotta, greek yogurt and herbs. Perfect appetizer to satisfy salty craving.
Posted on January 28, 2016 and filed under Recipe.

Valentine's day easy and elegant Cinnamon Beet Pancakes

These beautiful pink Cinnamon Beet Pancakes are full of healthy beets and greek yogurt, yet you'll never know as they taste delicious.

These beautiful pink Cinnamon Beet Pancakes are full of healthy beets and greek yogurt, yet you'll never know as they taste delicious.

We stopped doing anything special for Valentine’s Day. It seems like a forced holiday. Restaurants are all booked, the food is mediocre, service is rushed. All the cheesy pink and red hearts are floating around for no specific reason. Yet, I still like the day. I always hope for some gesture, a token. Maybe a rose stem or a piece of toast cut in a heart shape.

When my husband and I just started dating I went all out for our first Valentine’s day together. There was a romantic multi-course dinner, heart shaped cookies, pinks, and reds, and sticky sweets. Too much, too girly, too frilly, but it was actually genuine and from the heart. For our second Valentine’s day we were already engaged and went to a nice restaurant. I don’t remember the food. I remember that there was not enough of it. One oyster as an appetizer. Single raviolo for the pasta course. We went home laughing and then ate deli sandwiches in the kitchen. 

Later, when we got married we still tried to have a proper (what’s proper?) Valentine’s day dinner in our suburbs, it didn’t go well. No reservations, long lines, we ended up at some mediocre middle eastern place and we still remember that meal in all its absurdity. 

It seems like the cupid arrows weren’t aiming at us the year after either. I remember waking up to the delicious smell of smuggled bacon. I still have no idea how A. got the bacon into the house and into the fridge without me noticing it. I came downstairs to the crisp bacon and the heart shaped toast and a headache and a full blown cold. He went to work only to come home in the middle of the day also sick. 

We stopped even trying to do anything special on V-day. There are no pinks or reds or hearts or sweets. There are just our normal dinners. If I lived alone I don’t think I’d cook. Eggs and sandwiches are just too easy and more convenient. I always cook for someone. And those normal, regular, everyday dinners and breakfast and lunches and snacks they become special in their own way. Because I make food for someone I love. And so this Valentine’s day dinner there will most likely be no special meal, no special cutlery, no candles, but there will be food. Made with care, made with, yes, I know, it sounds cheesy, love.

And maybe, just maybe I’ll wake up in a romantic mood and then I’ll make these Pink Beet Pancakes. Flavoured with cinnamon and doused in maple syrup.

These beautiful pink Cinnamon Beet Pancakes are full of healthy beets and greek yogurt, yet you'll never know as they taste delicious.

I bought cooked beets recently at Costco. So, I have lots of them in my fridge and I’ve been making different recipes with this humble and under-used root vegetable. Beets are in my Russian blood, but I usually eat them in only a handful ways - borscht and a couple of different Russian beet salads. A., unfortunately, doesn’t like beets, so I try to hide them. They have such a distinct colour, that I can’t really fool him, but I can hide the taste. 

I was trying to come up with a way to use beets and then it hit me. If I can use pumpkin puree to make pancakes, then why can’t I use beet puree? I processed the beets in my mini food-processor until very smooth, then made a pancake batter with it. Beets have a pretty distinct taste and I knew I had to mask it somehow, so I added some cinnamon and a pinch of cloves. Not enough to make the pancakes seem too christmassy, but enough to add a distinct flavour and to hide the taste of beets. I purposefully made the batter on the thinner side, I wanted the pancakes to be more delicate and less bready. A. wasn’t convinced and was worried until he took the first bite. And then the second, and then he got himself another helping. Yes, if the pancakes are eaten on their own, there’s a very slight hint of beets, but with a sprinkling of icing sugar and a drizzle of maple syrup, the pancakes taste light and sweet and spongy and delicious. Oh, and don’t they look absolutely adorable? Perfect for Valentine’s day, Mother’s day, Birthday, or just to celebrate weekends and your loved ones.

These beautiful pink Cinnamon Beet Pancakes are full of healthy beets and greek yogurt, yet you'll never know as they taste delicious.

Valentine's day easy and elegant Cinnamon Beet Pancakes

20 4-inch pancakes

Beets, cooked - 150 g (about 3 small)
Greek yogurt - 1/2 cup
Milk - 1 cup
Eggs - 2 extra-large
Cinnamon - 1/2 teaspoon
Cloves - a pinch
Light brown sugar - 3 tablespoons
Flour - 1 1/4 cups
Baking powder - 2 teaspoons
Oil for the pan
  • Puree the beets in a food processor until very smooth.
  • In a large bowl whisk together the beet puree, greek yogurt, and milk.
  • Add the eggs and whisk until combined.
  • Add the cinnamon, cloves, and sugar. Whisk well.
  • Add the flour and baking powder and mix with a spatula until the flour disappears but the batter is still lumpy. Batter will be on the thinner side. If you feel that it’s too thin, add another 1/4 cup of flour.
  • Let stand for half an hour to an hour.
  • Heat the pan on medium and brush oil on it.
  • Once the oil is hot, pour generous tablespoons of batter on the pan and fry the pancakes for about 3 minutes until bubbles start to appear on top. Since the batter is pretty thin, it’ll spread, so leave enough space between the pancakes and don’t over crowd the pan.
  • Once the bubbles appear and the top gets matt in colour, flip and cook for another 3-4 minutes.
  • Keep the pancakes in a 200F oven while cooking the other batch.
These beautiful pink Cinnamon Beet Pancakes are full of healthy beets and greek yogurt, yet you'll never know as they taste delicious.
These beautiful pink Cinnamon Beet Pancakes are full of healthy beets and greek yogurt, yet you'll never know as they taste delicious.
Posted on January 25, 2016 and filed under Recipe, Personal.