Beetroot Ricotta and Basil Ravioli - Magic Hop (Lemon basil blonde)

For a blond beer with lemon and basil, in February in Switzerland, we offer Red Beet Ravioli Stuffed with Ricotta and Basil , served with a lemon butter sauce. This dish combines the earthy sweetness of seasonal beets with the freshness of ricotta and basil, complementing the flavors of the beer.

Ingredients for 2 people:

For the beetroot ravioli:

  • 2 large red beets
  • 200g ricotta
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper

For the lemon butter sauce:

  • 50g butter
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • A few basil leaves to garnish

Instructions :

  1. Preparation of the Beets :

    • Preheat the oven to 200°C.
    • Wrap the beets individually in foil and roast in the oven until tender, about 1 hour.
    • Once cooked and cooled, peel the beets and use a mandolin to thinly slice them.
  2. Preparation of the Stuffing :

    • In a bowl, mix the ricotta with the chopped basil. Salt and pepper to taste.
  3. Assembling the Ravioli :

    • Place a small spoonful of stuffing in the center of each beet slice.
    • Cover with another slice of beetroot and press the edges to seal the stuffing inside. Repeat with the rest of the ingredients.
  4. Preparation of the Lemon Butter Sauce :

    • In a small saucepan, melt the butter over low heat.
    • Add the lemon zest and juice to the melted butter and mix.
  5. Cooking and Serving :

    • Steam the beetroot dumplings for about 4 minutes, until hot and slightly tender.
    • Serve the ravioli topped with lemon butter sauce and garnished with fresh basil leaves.

This dish combines the natural sweetness of beets with the lightness of ricotta and the aromatics of basil, creating a perfect marriage with the lemon and basil lager, for a fresh and harmonious taste experience.

Cheers & Stay Brewtiful!