Red Beet And Goat Cheese Ravioli Recipe

Recipe By Slurrp

Red Beet and Goat Cheese Ravioli is a vibrant and flavorful dish that combines the earthy sweetness of red beets with the creamy tanginess of goat cheese. The ravioli is made from scratch using a beet-infused pasta dough, which gives it a beautiful pink color. The filling is a mixture of creamy goat cheese, garlic, and herbs, creating a rich and savory flavor. Serve these ravioli with a simple butter and sage sauce for a delicious and visually stunning meal.

4.7
21 Rating -
Rate
Non Vegdiet
2hr 15minstotal
45minsPrep
1hr 30minsCook
2hr 15m.total
45m.Prep
1hr 30m.Cook
Red Beet And Goat Cheese Ravioli
plan
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ingredients serve

Ingredients for Red Beet And Goat Cheese Ravioli Recipe

  • 0.33 Medium Sized Red Beets, Cooked And Pureed
  • 0.33 cup All Purpose Flour
  • 0.33 Large Eggs
  • 0.08 teaspoon Salt
  • 1.33 ounce Goat Cheese
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Chopped Fresh Herbs
  • As required Salt And Pepper To Taste
  • 0.67 tablespoon Butter
  • 1.50 H Sage Leaves
  • as required Grated Parmesan Cheese, For Garnish

Directions: Red Beet And Goat Cheese Ravioli Recipe

Cooking Directions

  • STEP 1.Start by making the beet-infused pasta dough. Puree cooked beets and mix with flour, eggs, and salt until a smooth dough forms.
  • STEP 2.Roll out the dough into thin sheets and cut into circles using a round cookie cutter.
  • STEP 3.In a bowl, mix together goat cheese, minced garlic, chopped herbs, salt, and pepper.
  • STEP 4.Place a spoonful of the goat cheese mixture onto half of the pasta circles. Brush the edges with water and fold over to create a half-moon shape. Press the edges to seal.
  • STEP 5.Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface.
  • STEP 6.In a separate pan, melt butter and add sage leaves. Cook until the butter is golden and the sage leaves are crispy.
  • STEP 7.Serve the cooked ravioli with the sage butter sauce, and garnish with additional herbs and grated Parmesan cheese.

Cooking Tips

  • Make sure to cook the beets until they are tender before pureeing them for the pasta dough.
  • If the pasta dough is too sticky, add a little more flour. If it's too dry, add a little water.
  • To prevent the ravioli from sticking together, dust them with flour after cutting and before filling.
  • You can make the ravioli ahead of time and freeze them. Just place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag.
  • The ravioli can be served with a variety of sauces, such as a simple tomato sauce or a creamy Alfredo sauce.

Storage and Serving

  • Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, bring a pot of water to a boil and cook the ravioli for a few minutes until heated through.
  • Serve the ravioli as a main dish with a side salad, or as an appetizer with a dipping sauce.
  • Garnish the ravioli with fresh herbs, grated Parmesan cheese, or a drizzle of balsamic glaze for added flavor.
Nutrition
value
114
calories per serving
8 g Fat6 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    6g
  • Carbs
    4g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    4g
  • Protein
    6g
  • Fiber
    < 1g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    137mg
  • Iron
    < 1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    115mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp