PASTA, RICOTTA AND BEET-GREEN PIE

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Pasta, Ricotta and Beet-Green Pie image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 2h40m

Yield Six servings

Number Of Ingredients 14

1/2 cup water
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
About 3 1/4 cups all-purpose flour
2 cups beet greens, tough stems removed, washed well
1 tablespoon unsalted butter
1/2 large onion, peeled and chopped
28 ounces whole-milk ricotta
3 eggs
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
5 teaspoons extra-virgin olive oil
1 cup freshly grated Parmesan cheese

Steps:

  • To make the pasta, combine the water and olive oil in a large bowl. Gradually stir in the salt and enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
  • Meanwhile, to make the filling, bring a large pot of salted water to a boil. Add the beet greens and blanch until tender, about 4 to 5 minutes. Drain well, squeeze dry and chop coarsely.
  • Melt the butter in a large skillet, add the onion and saute until soft, about 3 minutes. Add the beet greens and saute for 3 minutes more. Let cool. In a large bowl, whisk together the ricotta, eggs, marjoram, salt and pepper. Stir in the beet green mixture. Set aside.
  • Divide the dough into 4 pieces, making 2 pieces slightly larger than the others. On a lightly floured surface, roll and stretch the larger pieces into rectangles about 12 1/2 by 7 1/2 inches and the smaller ones into rectangles about 11 by 6 inches, keeping the unused portions wrapped in a damp towel while you work.
  • Preheat the oven to 350 degrees. Brush an 11 3/4-by-7 1/2-by-1 3/4-inch glass baking dish with 1 teaspoon of olive oil. Place 1 of the larger rectangles in the bottom of the dish and brush with 1 teaspoon of olive oil. Spread 1/3 of the ricotta filling over the dough, leaving a 3/4-inch border. Sprinkle with 1/4 cup of Parmesan. Top with 1 of the smaller rectangles, brush with 1 teaspoon of olive oil, spread with 1/3 of the ricotta filling and sprinkle with 1/4 cup of Parmesan.
  • Repeat with the remaining small rectangle, 1 teaspoon of olive oil, the remaining ricotta filling and 1/4 cup of Parmesan. Top with the remaining pasta sheet and press the bottom sheet and the top sheet together, folding them over to form a rim. Brush with the remaining teaspoon of olive oil.
  • Bake for 45 minutes. Cover with aluminum foil and continue baking until the pasta is tender throughout, about 15 minutes longer. Preheat the broiler. Uncover the dish and sprinkle with the remaining 1/4 cup of Parmesan. Broil until the cheese is browned, about 1 minute. Cut into squares and serve.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 20 grams, Carbohydrate 59 grams, Fat 39 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 701 milligrams, Sugar 1 gram, TransFat 0 grams

Opara Clinton
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This pie was a disaster! The crust was soggy, the filling was bland, and the whole thing was just a mess. I would not recommend this recipe to anyone.


Azmat Shabbir
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I'm not sure I would make this pie again. It was good, but it wasn't amazing. I think there are better recipes out there.


Divine Martins
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This pie is a bit pricey to make, but it's worth it for a special occasion. It's sure to impress your guests.


Robaa kemboi
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I made this pie for a vegetarian friend, and she loved it! She said it was one of the best vegetarian dishes she's ever had.


Beth Cortese
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This pie is a great way to get your kids to eat their vegetables. The pasta and cheese make it kid-friendly, and the greens add a healthy dose of nutrients.


Angela Harris
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I'm always looking for new ways to use beet greens, and this pie is a great option. The greens add a pop of color and flavor to the dish.


A.A Tech
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This pie is perfect for a potluck or party. It's easy to make ahead of time, and it can be served warm or cold.


Suii 123hh
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I'm not a huge fan of ricotta, but I really enjoyed it in this pie. It was light and fluffy, and it didn't overpower the other ingredients.


Eze Sunday Donald
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I love that this recipe uses simple, everyday ingredients. I always have ricotta, pasta, and greens on hand, so I can make this pie anytime.


Amber Graham (SmokeDragon710)
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This pie was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious dish that I'm sure I'll make again.


Mel Mercado
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I'm always looking for new and interesting vegetarian recipes, and this pie definitely fit the bill. It was hearty, flavorful, and satisfying.


Myagmar Shinebaatar
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I didn't have any beet greens on hand, so I used spinach instead. It was still delicious, but I think the beet greens would have added a more earthy flavor.


Muhi Mctominay
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I was a bit skeptical about the pasta in the filling, but it actually worked really well. It added a nice texture and helped to bind the ingredients together.


Choice Wisely
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This is one of the most visually appealing pies I've ever made. The vibrant green of the beet greens against the golden crust was stunning.


Ali Rasheed
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I made this pie for a dinner party, and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation.


Vickie Holloway
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I'm not usually a fan of ricotta, but it was surprisingly delicious in this pie. It added a richness and creaminess that complemented the earthy greens and tangy cheese.


Baba Khalid
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I followed the recipe to a T, and the results were fantastic. The pie had a crispy crust, creamy filling, and perfectly cooked greens.


Md Bahauddin
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This pasta ricotta and beet green pie was a delightful surprise! The flavors and textures came together beautifully, and the presentation was stunning.