I had an extra beet around my house the last time I made this pasta dough. They come in my CSA box from time to time and since I absolutely HATE beets, I always have to find something else to do with them. This pasta dough is a wonderful color (it looses the color a little, but not too much). It doesn't taste too much like beets and the goat cheese filling is different but delicious. It goes well with a lemon butter sauce
Beet and goat cheese ravioli
Ingredients for pasta
- 1 medium beet (60 grams needed)
- 1 Tbsp vinegar
- pinch of salt
- 2 eggs
- 5 oz all purpose flour
- 5 oz semolina flour
Ingredients for filling
- 10 oz fresh goat cheese
- 3/4 cup ricotta cheese
- 1/2 cup breadcrumbs
- 2 egg yolks
- 2 Tbsp minced tarragon
- 2 Tbsp chives
- 1/4 cup finely diced red onion
- salt and pepper to taste
- Simmer the beet in a small pot with salt and vinegar until tender (about 45 minutes to an hour)
- Chop the beet into small pieces and combine with the eggs in a food processor. Process until smooth or only very small bits remain
- Pour the egg mixture into the flour and form pasta using either the volcano method or a stand mixer. Mix until dough comes together in a uniform solid.
- Let dough rest 30 minutes for the gluten to relax
- While dough rests, mix all ingredients for the filling together until smooth. Fill piping bag to make ravioli
6. Roll dough to desired thickness and place in ravioli plaque. Fill with goat cheese filling (as much as possible so there are no air bubbles when the second layer of dough is applied.
7. Crimp the edges of your dough using the plaque or a fork to seal the edges.
8. Boil ravioli in well salted water until done. Serve as desired.