Beet Ravioli with Goat Cheese, Ricotta and Mint Filling
Source: Food52, March 6, 2011
2 large beets
2 1/2 teaspoons olive oil
3 1/4 cups flour (plus more for dusting)
1 teaspoon salt
1 cup ricotta cheese
3/4 cup goat cheese
1 tablespoon chopped parsley
1 tablespoon chopped mint
1/4 teaspoon salt
1/2 teaspoon black pepper
Parmesan cheese for serving
- Preheat oven to 400 degrees
- Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender.
- Remove beets from oven and allow them to cool a bit before handling. Remove the skins, place in a food processor and puree the beets until smooth.
- Add eggs to the food processor and pulse until combined. Add flour and salt and process until dough comes together.
- Transfer the dough to a well-floured surface an knead until smooth about 7 to 10 minutes (add in more flour if the dough is sticky)
- Cover and let rest for 2 hours.
- Before dough is done resting make the filling by combining chopped parsley, mint, ricotta, goat cheese, and salt and pepper in a mixing bowl. Set aside.
- When dough is done resting, cut into 4 pieces. Roll out each piece to form a thin layer (about 1/8″) of dough.
- Place 1/2 Tablespoon of filling onto one sheet of the dough about 1/2″ from the edge. Continue to place spoonfuls of filling along the dough about 1″ from each other.
- Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli.
- Use a sharp knife to cut out the ravioli into individual squares.
- Pinch the edges of each ravioli with the edge of a fork. Set aside each ravioli in a single layer on a baking sheet dusted with flour until ready to cook.
- Add ravioli to a pot of boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 5-7 minutes, they are finished.
- Serve on individual plates drizzled with brown butter sauce (below) and shaved Parmesan cheese.
Brown Butter Sauce
8 tablespoons butter
3 1/2 tablespoons lemon juice
- Melt butter in a pan. Cook over medium heat until the butter is completely melted and brown bits start to form.
- Add lemon juice, remove from heat.