Beet and Goat Cheese Stuffed Ravioli

I once read someone describing ravioli as “little pillowy delights stuffed with surprising tastes” and that is precisely how I would describe these beauties. When you take the time to make homemade pasta don’t waste all of that effort on just one meal; make enough pasta for some ravioli and freeze them so you can enjoy the fruits of labor long after putting away the rolling pin.

I have a couple of standard ravioli recipes that never fail – spinach (or any greens) with ricotta and parmesan cheese or just cheese with some nutmeg and cracked pepper. But this time I decided to try a version that I had only heard about but have not yet tried myself, roasted beets and goat cheese. I’m happy to report it’s as delicious as all of the rave reviews I’ve heard. The roasted beets have a sweetness that blends with the tang of the goats cheese and the sage butter I topped it off with lent the perfect savory touch to bring it all together into a delightful mouthful.

Beet and Goat Cheese Ravioli Filling

1 large beet (about the size of your fist) or 2-3 small ones
1/3 cup goats cheese (4 oz)
1/3 cup parmesan, grated
cracked black pepper to taste
salt to taste

Roll out a sheet of pasta made with 2 eggs, 1 3/4 cups flour and 2 teaspoons milk (see here for how to). Cut into 3 inch wide strips and drop 1 teaspoon of filling at 1 inch intervals along the edge of the strip, leaving at least 1/2 inch border. Fold sheet over and press edges and in between individual raviolis to seal.

A word of caution in how you fill them. Resist the urge to put in more filling; it will lead to your raviolis not sealing properly and then it creates a mess when you cut them and have ravioli filling mucking up the cooking water.

Either cut raviolis to separate or use fluted roller as shown.

If you don’t have this gadget, just cut with a knife to separate and then use the tines of a fork to create a decorative edge and seal the seams more solidly. At this point you can either cook the ravioli or place them on a baking sheet and freeze. Once the raviolis are frozen, you can then place them in a sealed baggie and keep them in the freezer. Cook them straight from the freezer, and they will cook up in about 5-7 minutes in boiling water.

The quick version of sage butter is to place a sliver of butter on the hot ravioli and then sprinkle on chopped fresh sage and salt. Works like a charm!


This entry was posted in Cheese, Eggs, Entree, Herbs, Italian, Pasta, Vegetables, Vegetarian. Bookmark the permalink.

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