Homemade Beet and Goat Cheese Ravioli
I’ve kinda been on a bit of a ravioli kick for a while. Last Thanksgiving I purchased about four sugar pumpkins and went on a quest to use them all before the New Year. In addition to a cheesy stuffing stuffed pumpkin and pumpkin soup, I made roasted pumpkin ravioli. That was my first homemade ravioli-making adventure, but I used wonton wrappers instead of pasta dough. Using wonton wrappers is super easy and quite yummy, but just a bit slimy on the texture. Since then, I’ve been gobbling up ravioli like they’re going out of style. Buying a couple of packages at the store and whipping up a homemade sauce to go with them can be a great save for an easy but elegant vegetarian dinner. Besides pumpkin, I’m also a fan of mushroom ravioli (in all its umami glory!) and butternut squash (so sweet!).
Since I’m so in love with ravioli, I thought it was only appropriate that I went on another homemade ravioli adventure. This time, I decided to do it up right and make fresh pasta dough instead of using wonton wrappers. Besides, making fresh pasta dough was something that I have always wanted to try out. I used Tyler Florence’s recipe on the Food Network for the pasta dough, and filled the suckers with goat cheese and beets. To be precise, here’s the recipe:
Beet and Goat Cheese Ravioli Filling
Ingredients:
6 small cooked beets, peeled (I used the steamed ones in vacuum packs from Trader Joe’s, but you can also roast your own)
2 ounces of goat cheese
1/4 teaspoon salt
1/2 teaspoon dried thyme
Directions:
Blend beets and goat cheese in a food processor until it’s pink and creamy. Stir in the salt and dried thyme.
It’s pretty darn easy if you ask me. I just don’t think I’d go on another pasta adventure again without a pasta maker (a ravioli mold might help also!). Hand rolling my dough worked, but despite all the effort I put in to make them as thin as possible, my ravioli dough was a bit thicker than the norm.
I also tried making a fancy sauce to serve them with, but in the end I was wishing I had made a much simpler brown butter and thyme sauce. Anything more complex and you lose some of the flavors of the beets and goat cheese- which should totally be the stars of the show!
My family enjoyed my little pockets of goodness tonight alongside some thin asparagus roasted with garlic and capers, and a simple salad with a lemon vinaigrette, sliced avocados, and shredded carrot.
Tired of ravioli? Psshhht. Heck no!
That sounds and looks amazing. Some of my favorite flavours in there! Thanks for stopping by my blog.
This looks amazing! Especially considering that the beets growing in our garden are almost ready to be harvested!