Beet and Goat Cheese Ravioli with Arugula Pesto
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 1 (6 to 8 ounce) red beet, cleaned
- ¼ cup fresh goat cheese
- 1 egg, beaten
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- 1 recipe fresh pasta dough (ingredients below)
- 2 cloves garlic, peeled
- ¾ cup almonds, toasted and chopped
- 4 cups packed arugula, wash and dried, stems removed
- 3 cups packed Italian flat-leaf parsley, washed and dried, stems removed
- 1/3 cup extra-virgin olive oil
- 1/3 cup grated Pecorino Romano cheese
- ¼ cup sherry vinegar
- Juice of one lemon
- Kosher salt and freshly ground black pepper
Basic Pasta Dough:
Serves 2 as a main course and 4 as an appetizer.
- 1 cup all purpose flour
- 1 egg
- 1 tablespoon olive oil
- Salt
Procedure
This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.
To prepare the ravioli filling: Preheat an oven to 425 degrees and position a rack in the middle. Wrap the beet in aluminum foil and place in a roasting pan and roast until tender, about 40 minutes. Transfer from the oven and let cool. Clean the beet and cut into quarters. In a food processor, fitted with a metal blade, add the beets and process until smooth. Add the goat cheese, egg and Parmesan. Season with salt and pepper and set aside.
To prepare arugula pesto: In the bowl of a food processor fitted with a metal blade, add garlic, almonds, arugula and parsley. Pulse to roughly chop. Add olive oil in a steady stream and process to a smooth paste. Stop motor and add cheese, vinegar and lemon juice, stirring by hand to combine. Taste and season with salt, pepper and more vinegar as needed.
To prepare the pasta dough: Mound the flour on a work surface. Make a well in the center of the flour and add the egg, olive oil and salt.
Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough. When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork). When the dough is no longer sticky, roll it with the pasta machine (continue to add flour) and cut the ribbons into 3-inch squares.
To prepare ravioli: Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to a pot of boiling salted water. Reserve ¼cup of the pasta cooking water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season with salt and pepper. Transfer the pasta to a medium bowl. Add one tablespoon of pesto at a time, tossing with each new addition until the pasta is well coated, adding pasta water and seasoning if necessary.
To serve: Divide the ravioli between 4 warmed serving plates and serve immediately.
To prepare the ravioli filling: Preheat an oven to 425 degrees and position a rack in the middle. Wrap the beet in aluminum foil and place in a roasting pan and roast until tender, about 40 minutes. Transfer from the oven and let cool. Clean the beet and cut into quarters. In a food processor, fitted with a metal blade, add the beets and process until smooth. Add the goat cheese, egg and Parmesan. Season with salt and pepper and set aside.
To prepare arugula pesto: In the bowl of a food processor fitted with a metal blade, add garlic, almonds, arugula and parsley. Pulse to roughly chop. Add olive oil in a steady stream and process to a smooth paste. Stop motor and add cheese, vinegar and lemon juice, stirring by hand to combine. Taste and season with salt, pepper and more vinegar as needed.
To prepare the pasta dough: Mound the flour on a work surface. Make a well in the center of the flour and add the egg, olive oil and salt.
Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough. When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork). When the dough is no longer sticky, roll it with the pasta machine (continue to add flour) and cut the ribbons into 3-inch squares.
To prepare ravioli: Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to a pot of boiling salted water. Reserve ¼cup of the pasta cooking water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season with salt and pepper. Transfer the pasta to a medium bowl. Add one tablespoon of pesto at a time, tossing with each new addition until the pasta is well coated, adding pasta water and seasoning if necessary.
To serve: Divide the ravioli between 4 warmed serving plates and serve immediately.
Beet and Goat Cheese Ravioli with Arugula Pesto
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 1 (6 to 8 ounce) red beet, cleaned
- ¼ cup fresh goat cheese
- 1 egg, beaten
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- 1 recipe fresh pasta dough (ingredients below)
- 2 cloves garlic, peeled
- ¾ cup almonds, toasted and chopped
- 4 cups packed arugula, wash and dried, stems removed
- 3 cups packed Italian flat-leaf parsley, washed and dried, stems removed
- 1/3 cup extra-virgin olive oil
- 1/3 cup grated Pecorino Romano cheese
- ¼ cup sherry vinegar
- Juice of one lemon
- Kosher salt and freshly ground black pepper
Basic Pasta Dough:
Serves 2 as a main course and 4 as an appetizer.
- 1 cup all purpose flour
- 1 egg
- 1 tablespoon olive oil
- Salt
Procedure
This perfectly balanced dish combines earthy beets with a mild, creamy goat cheese. The nutty, yet slightly spicy, pesto offers depth of flavor and a wonderful, bright green color burst.
To prepare the ravioli filling: Preheat an oven to 425 degrees and position a rack in the middle. Wrap the beet in aluminum foil and place in a roasting pan and roast until tender, about 40 minutes. Transfer from the oven and let cool. Clean the beet and cut into quarters. In a food processor, fitted with a metal blade, add the beets and process until smooth. Add the goat cheese, egg and Parmesan. Season with salt and pepper and set aside.
To prepare arugula pesto: In the bowl of a food processor fitted with a metal blade, add garlic, almonds, arugula and parsley. Pulse to roughly chop. Add olive oil in a steady stream and process to a smooth paste. Stop motor and add cheese, vinegar and lemon juice, stirring by hand to combine. Taste and season with salt, pepper and more vinegar as needed.
To prepare the pasta dough: Mound the flour on a work surface. Make a well in the center of the flour and add the egg, olive oil and salt.
Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough. When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork). When the dough is no longer sticky, roll it with the pasta machine (continue to add flour) and cut the ribbons into 3-inch squares.
To prepare ravioli: Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to a pot of boiling salted water. Reserve ¼cup of the pasta cooking water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season with salt and pepper. Transfer the pasta to a medium bowl. Add one tablespoon of pesto at a time, tossing with each new addition until the pasta is well coated, adding pasta water and seasoning if necessary.
To serve: Divide the ravioli between 4 warmed serving plates and serve immediately.
To prepare the ravioli filling: Preheat an oven to 425 degrees and position a rack in the middle. Wrap the beet in aluminum foil and place in a roasting pan and roast until tender, about 40 minutes. Transfer from the oven and let cool. Clean the beet and cut into quarters. In a food processor, fitted with a metal blade, add the beets and process until smooth. Add the goat cheese, egg and Parmesan. Season with salt and pepper and set aside.
To prepare arugula pesto: In the bowl of a food processor fitted with a metal blade, add garlic, almonds, arugula and parsley. Pulse to roughly chop. Add olive oil in a steady stream and process to a smooth paste. Stop motor and add cheese, vinegar and lemon juice, stirring by hand to combine. Taste and season with salt, pepper and more vinegar as needed.
To prepare the pasta dough: Mound the flour on a work surface. Make a well in the center of the flour and add the egg, olive oil and salt.
Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough. When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork). When the dough is no longer sticky, roll it with the pasta machine (continue to add flour) and cut the ribbons into 3-inch squares.
To prepare ravioli: Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to a pot of boiling salted water. Reserve ¼cup of the pasta cooking water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season with salt and pepper. Transfer the pasta to a medium bowl. Add one tablespoon of pesto at a time, tossing with each new addition until the pasta is well coated, adding pasta water and seasoning if necessary.
To serve: Divide the ravioli between 4 warmed serving plates and serve immediately.