|Finished, but uncooked ravioli.|
|Pasta dough, resting.|
For pasta dough
- 2 large eggs, 1 extra egg yolk
- 1/2 cup roasted beets, 2-3 beets
- 2 teaspoons olive oil
- sea salt for when roasting beets
- 2 1/2 cups all purpose flour
- semolina flour for dusting and storage
- 2/3 cup ricotta, drained for at least 30 minutes with cheese cloth
- 2/3 cup goat cheese
- 3 tablespoons herbs (I used a mix of sage and thyme) minced
- extra olive oil or butter to serve
- salt and pepper to taste
- Scrub the beets and remove the tops (save greens for delicious salads). Toss in oil and salt. Roast in baking dish (don't wrap in foil) at 375 Fahrenheit for approximately 45 minutes to an hour. **
- Let beets cool. Peel off skins and puree in food processor until smooth.
- Add eggs to food processor and combine well.
- Add in flour and salt and lightly process until dough starts to come together. (there are other ways of mixing, but this was the easiest/ cleanest for me).
- Place dough on floured work area. Knead until elastic and smooth to the touch. Flour lightly with semolina, wrap in parchment paper and let rest for at least an hour.
- Next roll out the dough according to your pasta roller's directions. General rules of thumb: divide the dough up and work in small pieces, pass the piece through the roller twice at each setting working from widest setting to narrowest, store rolled sections on sheet covered with towel, use semolina flour to keep rolled pieces from sticking.
- Meanwhile, make the filling. Remember to strain your ricotta otherwise your ravioli will be watery and come apart.
- In medium bowl, mix goat cheese, ricotta, herbs, salt and pepper until combine, but don't overmix or goat cheese chunks will disappear.
- On your work surface, place one sheet of rolled pasta. Dust off semolina. Scoop teaspoon sized dollops of filling and place in center of pasta sheet, evenly spaced apart.
- Wet finger, trace on pasta sheet around filling. Place second sheet of pasta on top and press down around filling to seal ravioli.
- Using either a ravioli crimper or knife, cut desired shape around edges of filled dough. Store finished ravioli on sheet using semolina to keep from sticking.
- Cook in boiling, salted water until cooked through (3 minutes-ish).
- Finish by heating up butter or olive oil in a skillet and briefly sauteing ravioli. Enjoy!