Red Ravioli with Goat Cheese, Chives and beetroot
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Red Ravioli with Goat Cheese, Chives and beetroot
For about 50 raviolis
Preparation time : 1 heure, resting time: 30 min, cooking time : 6 to 10 min,
For the filling
[ingredients title=”Ingredients”]
- 1 plain goat cheese (200g)
- 1/2 cup freshly grated Parmigiano cheese
- 1 tbsp chopped chives
- 1 egg
- Salt and pepper
[/ingredients]
For the pasta dough
[ingredients title=”Ingredients”]
- 3 small beets, scrubbed
- Olive oil
- Salt and pepper
- 3 large eggs, room temperature
- 1-1/2 cups all purpose flour (plus more for dusting)
- 1/2 cup semolina flour
[/ingredients]
For the sauce
[ingredients title=”Ingredients”]
- 2 tbsp olive oil
- 1 tsp butter
- 2 tbsp chopped chives
- Pieces of Parmigiano cheese
[/ingredients]
PREPARATION
- Mix all the ingredients for the filling in a bowl and refrigerate.
- Preheat the oven to 200°C. Line a small baking pan with foil. Trim the stems and tip off the beets and place on the foil. Drizzle with just a little olive oil and some salt and pepper and roast for 45 minutes. Set aside to cool.
- After the beets have cooled, take a small paring knife and peel off the skins. Quarter the beets and place in a food processor. Add the eggs and flours. Pulse until a ball of dough forms. Add a little more flour, a tablespoon at a time, until a dough forms that is not dry, but still a little bit sticky.
- Take the dough out, knead a little on the counter and place on a sheet of floured plastic wrap and wrap. Let rest on the counter for at least 30 minutes.
- Cut the dough in half and run it through the widest setting on your pasta rollers. Fold in half and run it through again. If it is sticking to the rollers, flour it a little. You don’t want the pasta too dry but you don’t wait it to stick to the rollers. Adjust the rollers to the second setting and run the pasta through. Keep running the pasta through, without folding, until you have run it through the #5 setting.
- Lay a pasta sheet out on the counter and place the ravioli mold next to it. Lay one sheet on top of the mold and gently make indentations into the wells of the mold. Fill with the filling. Brush a little water onto the dough around the filling so it will be moist and act like a glue.
- Lay a second sheet of pasta on top. Run a rolling pin over the top and invert the mold. The ravioli will not be separated completely, so use the fluted pastry wheel to cut them. Place on a floured baking sheet.
- Repeat with the remaining dough and filling.
- Bring a large pot of well salted water to a boil.
- Place a large skillet on your stove. Warm the olive oil and butter for the sauce in the skillet. Using the spider, lower half of the ravioli into the water and boil gently, not vigorously, for about 6 minutes. Lift them out with the spider and place them into the skillet.
- Gently toss with the butter and oil and keep warm. Add salt and pepper
- Add the chives and and parmigiano cheese and serve.
