Description
A delicious homemade ravioli filled with roasted beet and creamy goat cheese, perfect for a flavorful meal.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 medium beet, roasted and peeled
- 1 cup goat cheese, softened
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- In a large bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- While the dough is resting, prepare the filling. In a blender or food processor, combine the roasted beet, goat cheese, thyme, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
- After the dough has rested, divide it into four equal pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- On one sheet of pasta, spoon small mounds (about 1 teaspoon each) of the beet and goat cheese filling, spacing them about 2 inches apart. Brush the edges of the pasta with water to help seal the ravioli.
- Carefully place another sheet of pasta over the filling. Press down around each mound to seal, ensuring there are no air pockets. Cut out the ravioli using a knife or a pasta cutter.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the cooked ravioli and sauté for 2-3 minutes until lightly golden. Sprinkle with Parmesan cheese and toss gently to combine.
- Serve immediately, garnished with fresh basil leaves.
Notes
- For a richer flavor, add a splash of balsamic vinegar to the sautéed ravioli.
- You can substitute the goat cheese with ricotta for a milder taste or add some spinach to the filling for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Beet & Goat Cheese Ravioli, homemade ravioli, Italian pasta, vegetarian recipe