adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beet and Goat Cheese Ravioli
Beet and Goat Cheese Ravioli
0 Likes
Prep Time:
120 minutes
Cook Time:
75 minutes
Total Time:
255 minutes
Indulge in exquisite beet and goat cheese ravioli - a delicious labor of love with a breathtaking appearance.
Ingredients:
  • 0.75 pound fresh beets
  • 1 whole onion
  • 1 head garlic, unpeeled
  • 0.25 teaspoon salt or to taste
  • 0.25 teaspoon freshly cracked black pepper, or to taste
  • 1 teaspoon chopped fresh dill
  • 4 ounces goat cheese
  • 1.5 cups whole wheat flour
  • 0.5 teaspoon salt
  • 3 eggs, lightly beaten
  • 0.33333334326744 cup warm water, or as needed
  • 2 tablespoons unsalted butter
  • 2 sprigs chopped fresh dill
  • 2 ounces crumbled goat cheese
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C). Wrap beets, onion, and garlic head separately in foil and place them on a baking sheet.
  • Roast in a preheated oven until beets are easily pierced with a fork, around 1 hour. Discard garlic once it's tender, which usually takes about 30 minutes. Let beets, onion, and garlic cool to room temperature.
  • Prepare the dough: Combine all purpose flour, whole wheat flour, and 1/2 teaspoon salt in a large bowl. Create a well in the center and add eggs. Gradually incorporate water, 1 tablespoon at a time, until dough forms (add more water if needed for dry dough).
  • Transfer the dough onto a work surface. Knead until it's smooth and elastic, this should take about 8 minutes. Divide the dough into 4 portions, wrap each in plastic, and refrigerate for at least 1 hour before using.
  • Prepare the filling by peeling the skin off beets, onion, and 3 cloves of roasted garlic. Keep the remaining garlic for later use. Halve the beets and place them in a food processor, then add the onion and garlic cloves. Pulse until smooth, scraping down the sides as needed. Add 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1 teaspoon of fresh dill, and 4 ounces of goat cheese. Pulse several times until fully combined.
  • Take out 1 piece of chilled dough from the fridge and shape it into a rough 3x4 inch rectangle. Adjust pasta maker to widest setting and pass dough through 3 times. Decrease pasta width to next narrowest setting and repeat 2 times. Gradually thin pasta by passing through machine, reducing width each time, until 1/16-inch-thick. Cover pasta sheet with a kitchen towel to keep it moist. Repeat process with remaining dough pieces as necessary.
  • Place a sheet of pasta on your work surface. Spoon teaspoon-sized portions of beet filling onto the dough, spacing them 3 inches apart. Brush water around the edges of the filling. Carefully layer another sheet of pasta over the filling and press the pieces together firmly, ensuring to remove any air pockets. Seal securely.
  • Cut out ravioli using a 2 1/2-inch cutter, making sure the filling is in the center. Seal edges by pressing gently and place on a floured baking sheet. Repeat with remaining dough and filling. Save any extra dough for later use.
  • Prepare a pot of salted boiling water. Cook a few ravioli at a time until they float to the surface, about 3 to 5 minutes. Remove using a slotted spoon and set aside.
  • In a separate saucepan, gently melt 2 tablespoons of unsalted butter over medium heat. Cook a few ravioli at a time in the butter for 2 minutes on each side.

Similar Recipes