Beet Green & Goat Cheese Ravioli

Did I tell you? I got a pasta machine! Yes, after the hassle of making thin sheets of pasta with a water glass, I invested in a pasta machine. And this thing is wonderful. I love it. In one day I turned out 100 various ravioli to stash in the freezer for those "I'm too tired to cook" nights and even made a little bit of fresh spaghetti. So far, we've pulled the beet green & goat cheese from the freezer and made them as a side with our beef tenderloin roast. I love steak and goat cheese so this was a perfect combination.

This recipe is based on the recipe for the Goat Cheese Ravioli I had made before, but instead of spinach, we used the greens from our first beet harvest for the greens. It took a bit longer to steam the beet greens, and they needed to be torn apart because they were a bit large, but this basically is the same recipe. I love the fun pink color that it gives to the filling. Festive!

The other big change from the first ravioli recipe was the pasta dough. Remember I had mentioned the recipe from The Silver Spoon? Well, it uses a ton less egg (yay! even cheaper!) and took a bit more kneading, but was definitely lighter and more tender than the first recipe I used for pasta. We still had to tweak it a bit, since it was a bit dry, but I've listed the modified recipe here. Also, instead of the egg wash, I just would spray the pasta sheet with a water spritzer if they got a bit dry while filling. It seemed to work a lot better than the egg wash and kept the edges sealed well without making the edges tough at all in texture.

Ingredients (for pasta dough):
1 3/4 c all purpose flour (the Silver Spoon recommends type 00, but I have yet to find it)
2 eggs
3 tbsp water

Fill a bowl with the flour and salt, or alternatively, place the flour and salt in a mound on your slipmat or non-stick surface. Crack the eggs into a separate bowl and mix lightly. Make a well in the flour and fill with the eggs and water. With your fingers, whisk the eggs and being pulling the flour into the eggs. Mix the flour into the eggs until it begins to get stiff, then being to knead. Some of the flour may not be mixed in, that's okay. Also, add more flour if the mixture is too wet or more water if it is too dry.

Once it is a uniform, smooth mixture and seems well incorporated (about 10 minutes of kneading), rest the ball under a damp cloth. To make the ravioli, I divided the ball (it looks so small, it's deceiving) into 4 parts and rolled one at a time to make sure the dough didn't dry out before I could fill and seal the ravioli. I also ran it through the pasta machine a few times on the thickest setting, folding it over on itself afterward and repeating to finish the kneading and to prep the dough before rolling into the thin sheets.

Make sure to make your filling ahead of time (before the dough), so you aren't scrambling around while the dough is getting dry. I also found this, like the previous ravioli, to scoop better into the ravioli when it was a bit cold. So, toss the cheese and beet green mixture into the fridge while making the dough to get it a bit firmer in texture. Once the dough is rolled thin, place the filling 1" apart on the pasta sheet. Cover with a sheet of the same size. Pinch the air pockets and seal between and on the edges surrounding the filling.

Cut the raviolis apart and place on parchment paper or another non-stick surface. Freeze for later use, or heat in salted boiling water until tender, about 5 minutes.

I'll be posting the other ravioli recipes as we thaw them from the freezer and make them. Look forward to:
  • Sweet Potato Ravioli (a whole wheat pasta!)
  • Mushroom Ravioli
  • Sausage Ravioli
  • Chicken ravioli
and whatever else I can think up in the meantime!

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