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Beet Spinach and Cheese Ravioli

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Directions

1 pound of beets (mine happened to be golden)

1/2 pound baby spinach

1 Tablespoon each finely chopped garlic and shallots

1 pound ricotta cheese

4 ounces goat cheese

1 to 2 Tablespoons white truffle oil

 

Wash the beets, place in a pan just big enough to hold them, drizzle with a little bit of olive oil, cover with foil, and roast in a 400 degree oven for about 45 minutes, or until easily pierced with a fork.  Cool beets.  Mince finely and add to a mixing bowl.

 

 Sautee the spinach, garlic and shallots in a saute pan with a tablespoon or two of olive oil.  No need to cook very long, just until the spinach is wilted.  When cool, chop and add to the beets along with the cheeses and truffle oil.   (My spinach was not wet, but if yours ends up with liquid in the pan, make sure to squeeze it dry before chopping.)   Add salt and pepper, taste, and adjust seasonings if necessary.

 If you haven’t already done so, now is a great time to open a bottle of wine.  Rolling and filling is going to take some time, so get ready to relax.

 

 I rolled my pasta to the thinnest setting on my pasta roller, and had the prettiest results using the ravioli form shown below.  After putting a little bit of filling in each pocket, brush the perimeter with a damp pastry brush.  Top with another sheet of pasta, and use a rolling pin to seal and cut the ravioli.

 

 Bring a pot of water to the boil, add a liberal amount of salt.  The water should taste salty like the ocean, this will flavor the pasta as it cooks.  Cook the ravioli in barely simmering water for about 2 minutes.  For the sauce, melt a few tablespoons of butter, add chopped chives.  Drain the ravioli, top with the sauce, and add freshly grated parmesan cheese. 

 

Would love to hear back from anybody that tries this recipe.  I hope that you have as much fun as I did!

I re-rolled all of my pasta trimmings, and ended up with some lovely fettuccini noodles that are now in my freezer waiting for my next inspiration.