INGREDIENTS:
For the pasta: 1 cup all purpose flour 1 cup semolina flour (if you don't have it, sub for all purpose) 1/2 cup beet puree ( I roast my beets first, directions to follow) 2 large eggs 1/2 tsp salt For the filling: 1/2 cup ricotta cheese 1/2 cup chevre (goat cheese) 1 tbs fresh thyme (stems removed) 1 tbs diced chives 2 cloves of garlic, minced 1/4 tsp salt For the topping: 1/2 cup of unsalted butter, browned (directions to follow) salt and pepper to taste garnish with fresh herbs
INSTRUCTIONS:
In the bowl of your electric mixer, using your dough hook attachment mix both types of flour, salt, eggs and beet puree together on medium speed until a dough forms and is barely sticky. If you have to you can add 1 tbs of semolina flour in at a time if it is too sticky. Knead dough by hand a couple of times to just to ensure is the right consistency. Cover and allow to rest for about 15-20 minutes.
While the dough is resting prepare your filling.In a mixing bowl, using a fork mix all of the filling ingredients together, set aside until ready to fill ravioli. Break off 2 inch balls of dough and flatten with your hands into a disk. Feed through your pasta roller. I use my KitchenAid attachment. You can also roll it out by hand using a rolling pin on a lightly floured surface. Once dough has gone through the roller, fold in half and feed through the roller again. Repeat the fold and roll process 5 or 6 times or until the dough is smooth.
Once dough is rolled, lay on a lightly floured surface using a sharp knife, cut into 1 1/2-2 inch wide rectangles OR use a ravioli press (I happen to own one) Fill the center of one end of pasta with about 1/2 tbs of your filling. Fold the opposite end up and seal ravioli with a fork.(or again use the press)Drop into a pot of boiling water, and boil for about 3 minutes or until they float to the top. Strain and place into your serving dish. Serve with brown butter, fresh herbs, salt and pepper to taste.
*To roast your beets, preheat oven to 400 degrees, place beets in a baking dish (skin on, greens removed) drizzle with olive oil, and roast until fork tender. Depending on the size of your beets baking times may vary. Mine took 20 minutes. After the beets are fork tender, remove from oven and cool until they are safe to handle. Run under cold water, and using your thumb rub the skin off. Puree in a food processor, or potato ricer.*
*To prepare brown butter, heat butter in a small sauce pan over medium/low heat. Melt and allow it to slightly brown until it starts to get a nutty/toffee scent. Remove from heat and use as directed.*
(Source: http://www.bakednewengland.com/2014/03/roasted-beet-ravioli-with-goat-cheese.html)
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