Red Beet And Goat Cheese Ravioli Recipe

Cooking Directions

• STEP 1.Start by making the beet-infused pasta dough. Puree cooked beets and mix with flour, eggs, and salt until a smooth dough forms.
• STEP 2.Roll out the dough into thin sheets and cut into circles using a round cookie cutter.
• STEP 3.In a bowl, mix together goat cheese, minced garlic, chopped herbs, salt, and pepper.
• STEP 4.Place a spoonful of the goat cheese mixture onto half of the pasta circles. Brush the edges with water and fold over to create a half-moon shape. Press the edges to seal.
• STEP 5.Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface.
• STEP 6.In a separate pan, melt butter and add sage leaves. Cook until the butter is golden and the sage leaves are crispy.
• STEP 7.Serve the cooked ravioli with the sage butter sauce, and garnish with additional herbs and grated Parmesan cheese.

Cooking Tips

• Make sure to cook the beets until they are tender before pureeing them for the pasta dough.
• If the pasta dough is too sticky, add a little more flour. If it's too dry, add a little water.
• To prevent the ravioli from sticking together, dust them with flour after cutting and before filling.
• You can make the ravioli ahead of time and freeze them. Just place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag.
• The ravioli can be served with a variety of sauces, such as a simple tomato sauce or a creamy Alfredo sauce.

Storage and Serving

• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, bring a pot of water to a boil and cook the ravioli for a few minutes until heated through.
• Serve the ravioli as a main dish with a side salad, or as an appetizer with a dipping sauce.
• Garnish the ravioli with fresh herbs, grated Parmesan cheese, or a drizzle of balsamic glaze for added flavor.