- Serves: 4
- Preparation Time: 1.5 hours
- Cooking Time: 8-10 minutes
- Total Time: 100 minutes
Notes
It doesn’t need to be Valentine’s Day to have an experience with these homemade beet ravioli. Bursting with a creamy goat cheese and beet filling, embraced by delicate pasta pockets, and elegantly drizzled with a light lemon butter sauce – they are a true celebration of love and flavors.
Ingredients:
- For the Pasta Dough:
- 2 1/2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 5 tablespoons grated cooked beetroots
- For the Filling:
- 2 medium-sized beets, roasted and peeled
- 1 cup soft goat cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- Zest of 1 lemon
- Juice of 1 lemon
- Crumbled goat cheese, for garnish (optional)
- Dried chives, for garnish (optional)
Instructions:
Making the Pasta Dough:
- Combine the flour, eggs, olive oil, salt and grated beetroot in a bowl. Knead the mixture until it forms a smooth, elastic dough.
- Wrap the dough in plastic wrap and let it rest for about 30 minutes.
Preparing the Filling:
- In a blender or food processor, blend the roasted beets, goat cheese, minced garlic, salt and pepper until smooth. Adjust seasoning to taste.
Assembling the Ravioli:
- Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
- Place small dollops of the beet and goat cheese mixture onto one pasta sheet, leaving space between each dollop. Brush the edges with a bit of water to ensure they remain sealed while cooking.
- Gently place another pasta sheet on top of the filling. Press down around each mound of filling to seal the ravioli.
- Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces. Ensure they are properly sealed.
Cooking and Serving:
- Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top.
- In a separate pan, melt the butter over medium heat. Add lemon zest and juice. Cook for 1-2 minutes until fragrant.
- Drain the cooked ravioli and gently toss them in the lemon butter sauce.
- Plate the beet ravioli, drizzle with extra lemon butter sauce, and garnish with dried chives and crumbled goat cheese.