Beetroot Ravioli

Bright pink ravioli filled with goats cheese, toasted almonds and red onion chutney!

Posted by Cat Morley

About

We've been making our own pasta dough for a while and couldn't resist experimenting by adding beetroot to the mix. It gave the pasta an amazing pink colour and a slight hint of the beetroot in the taste!

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You Will Need (15 things)

  • 200 g Pasta Flour
  • 2 Beetroot s in beetroot juice (or 2 beetroots plus 1 tbsp olive oil)
  • 2 Eggs

  • For the filling:

  • 125 g Goats Cheese
  • 50 g Toasted Sliced Almonds
  • 2 tsp Lemon Juice
  • 2 tsp Dried Herbs
  • 1 tsp Paprika
  • Salt & Pepper to taste
  • Red onion Chutney

  • For the sauce:

  • 4 tbsp Butter
  • Olive Oil
  • Balsamic Vinegar

Steps (7 steps, 25 minutes)

  1. 1

    Place the pasta flour in a bowl and make a well in the middle. Blend two beetroots with their own juice into a smooth puree and pout it in to the well. Crack the two eggs in to the well and combine with the flour using a fork until a thick dough forms. Knead the dough and then leave to rise for 30 minutes.

  2. 2

    Meanwhile make your filling by mixing together goats cheese, half of the toasted sliced almonds, lemon juice, herbs, paprika and season with salt and pepper to taste.

  3. 3

    Roll the pasta dough through a pasta maker and then use a circular cookie cutter to cut circles from the pasta. Place a spoonful of the filling in the center of your pasta circles, add a small spoonful of red onion chutney, brush around the outside of the pasta circle with water and then place a second circle on top.

  4. 4

    Use a fork to press around the edges of the pasta and repeat to make the rest of the remaining ravioli. Place a large pan of water on to boil.

  5. 5

    Melt the butter in a frying pan until golden with two bay leaves and then add the remaining toasted almonds and a splash of olive oil and balsamic vinegar before removing from the heat.

  6. 6

    Cook the ravioli in the pan of boiling water for around 3 minutes before draining.

  7. 7

    Serve the ravioli hot, drizzle the sauce on top and sprinkle with dried herbs, sea salt and freshly ground black pepper.