But not just any pasta. Ravioli. And not just any ravioli. Beet Goat Cheese Ravioli! The filling is light, fluffy and tangy; a wonderful contrast to the dense, chewy pasta that envelops it. And I’m crazy about the intense fuchsia hue- who cuts into a ravioli and expects to see that?! I marvel at the fact that a color so bright can be found in nature, so that last thing I wanted to do was to disguise it with a heavy, opaque sauce. To keep it simple I made a quick sauce from a bit of starchy pasta water, fresh chives and butter. Less is definitely more when it comes to this Beet Goat Cheese Ravioli.
Beet & Goat Cheese Ravioli
- Fresh pasta dough store bought or homemade
- 1 large beet
- 1/4 cup goat cheese
- 2 tbsp grated parmesan plus more for garnish
- 1 egg lightly beaten
- 3 tbsp unsalted butter
- 1 tbsp fresh chives minced
- salt & freshly ground pepper
Preheat oven to 425 degrees. Wrap beet tightly in aluminum foil (drizzle with olive oil first if desired) and roast for approximately 45 minutes. Allow to cool completely and then coarsely chop.
Add beet, goat cheese, 2 tbsp parmesan, egg and a pinch of salt and pepper to a food processor and pulse until smooth. Transfer mixture to refrigerator to chill while rolling out the pasta dough.
Roll out two sections of dough into thin sheets using a pasta machine. Test the thickness of the sheets by placing your hand behind it (if you can make out the shadow of your hand behind the pasta it is ready to be filled).
Place rounded teaspoons of the chilled filling onto one pasta sheet about 3 inches apart. Cover with the second sheet of pasta, pressing lightly on the filling to remove any air bubbles. Cut ravioli using a round cookie cutter and press around the edges using the tines of a fork to seal.
Add raviolis to salted boiling water and boil for 2-3 minutes until pasta is cooked. The raviolis will begin to float to the surface when the pasta is done cooking. Remove with a slotted spoon and transfer to serving plates.
Add 1/2 cup of the pasta cooking liquid to a small saucepan and bring to a simmer over medium heat. Add chives and cook until water begins to evaporate. Gradually add butter 1 cube at a time, allowing each cube to melt before adding the next.
Spoon butter sauce over ravioli and season with salt and pepper to taste. Top with grated parmesan if desired.