Fresh Beet Ravioli with Ricotta, Goat Cheese, and Mint

Posted by Olivia on Thursday, December 24th, 2009

Fresh Beet Ravioli with Ricotta, Goat Cheese, and Mint

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.


Ingredients
  • 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
  • freshly-ground pepper

Directions
  1. Preheat oven to 375 degrees F.
  2. Drizzle 1 tbsp olive oil over the beet and place it on a baking sheet. Roast until tender, approximately 45 minutes.
  3. While beets roast, combine the ricotta, goat cheese, mint, 1 tbsp olive oil, salt and pepper to taste. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Drizzle 2 tbsp olive oil over the ravioli and very gently toss with tongs. Divide onto plates. Garnish with Parmesan if desired.