Recipe Detail Page

1 Place beets in a medium pot. Add enough water to reach halfway up the beets, about 1½ cups (375 mL). Bring to a boil, then simmer gently, covered, for 30 to 35 minutes or until tender-crisp. Drain liquid into a small saucepan, and reserve beets separately, allowing to cool. Grate beets into a shallow bowl and refrigerate until completely cool.

2 Bring beet juice to a boil and simmer until reduced to 2 tbsp (30 mL), about 10 to12 minutes. Add wine and continue boiling for 2 more minutes or until thick enough to coat the back of a spoon. Reserve.

3 To make brown butter, melt butter in a medium saucepan over medium heat. Stirring often, cook until brown in colour with a nutty aroma, about 4 minutes. Reserve.

4 Stir grated beets with ricotta, ½ tsp (2 mL) salt, pepper, nutmeg and breadcrumbs in a large bowl. Lay 8 dumpling wrappers on a flat surface. Spoon 1 heaping tbsp (15 mL) beet mixture into the centre of 4 wrappers. Wet the outer rim with water and top with remaining wrappers. Press down on the edges to seal. Transfer to a baking sheet to hold. Repeat with remaining mixture and wrappers. Reserve.

5 Heat 1-inch (2.5 cm) of vegetable oil in a small saucepan over medium-high. When hot, add half the sage leaves and cook for 3 or 4 seconds or until crisp. Remove to a paper towel-lined plate. Repeat with remaining sage leaves.

6 Bring a large pot of salted water to a boil.Working in batches of 10, drop dumplings into water and cook until dough is al dente, about 3 to 4 minutes. Lift with a slotted spoon onto a baking sheet in a single layer. Repeat with remaining ravioli.

7 Add half the brown butter to a large skillet over medium-low. Add half the ravioli and turn to coat with butter. Season with ¼ tsp (1 mL) salt, pepper and 1 tbsp (15 mL) parsley. Cook until heated through, 1 to 2 minutes. Plate. Repeat with remaining ravioli, butter, salt and parsley.

8 Drizzle ravioli with red wine sauce and crumble with fried sage.