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Fresh Beet Ravioli with Ricotta, Goat Cheese, and Mint
Posted by Olivia on Thu, December 24, 2009
Delicate Sevillano Extra-Virgin Olive Oil is a wonderful accompaniment to this sophisticated dish. Tender beets keep this pasta very moist and give it a beautiful purple color, while goat cheese, a natural pairing for beets, is absolutely perfect with fresh mint, and the ricotta keeps it from being overwhelmingly rich.
Note: if you don't have a food processor, you can still make the dough--just mash the beets well with a fork and mix the dough in a bowl with a wooden spoon.
1 large beet or 2 small beets, stem(s) removed
1 1/2 cups flour
3/4 cup semolina flour
2 eggs, beaten (room temp)
6 tbs Sevillano Extra-Virgin olive oil, divided
1 tsp salt, divided
1/4 cup ricotta
1/4 cup goat cheese (chèvre)
1 small bunch mint leaves, finely chopped
- Preheat oven to 375 degrees F.
- Drizzle 1 tbsp olive oil over the beet and place it on a baking sheet. Roast until tender, approximately 45 minutes.
- While beets roast, combine the ricotta, goat cheese, mint, 1 tbsp olive oil, salt and pepper to taste. Set aside.
- Once cooked, place the beet(s) under cold running water to cool down and carefully remove the skin (it should just fall off). Cut beet(s) into chunks and place in a food processor. Pulse until smooth.
- Add the eggs and 1 tbsp olive oil and pulse until incorporated. Add the salt. Slowly add the flours and run machine until a smooth dough forms. You may need to add more all-purpose flour to achieve a dough that is elastic enough that it doesn't stick to your fingers.
- Remove the dough from the food processor and turn out onto a floured surface. Knead 10-12 times to ensure an elastic dough. Press dough out into an 8" circle. Cut circle into 4 even strips.
- Using a rolling pin, roll each fourth to about 1/16-inch thick. If you have a pasta machine, use that to roll out your pasta. Each strip should now be about 18" long and 4" wide. Keep strips on a floured surface and avoid stacking them so they don't stick together.
- Cut a 18" strip in half so you have 2 9" strips. Evenly place 4 dollops (approx 1 tbsp) of the mint-cheese mixture on one 9" strip of dough, approx 2" apart. Cover with 2nd 9" strip, making sure to line up edges. If you have a ravioli stamp, use that to cut the raviolis. Otherwise, use a knife to cut each ravioli into 2 1/2 x 2 1/2 square. Use a fork to gently press the edges to ensure a tight seal. Set finished raviolis on a lightly-floured plate.
- Bring a large pot of salted water to a light boil. Drop raviolis in, 6 at a time and cook, 2-3 minutes or until they float (taste one to be sure they are fully-cooked). Place cooked raviolis in a large bowl. Cook in batches until all are cooked.
- Drizzle 2 tbsp olive oil over the ravioli and very gently toss with tongs. Divide onto plates. Garnish with Parmesan if desired.