Beet And Goat Cheese Ravioli Food

BEET AND GOAT CHEESE RAVIOLI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Individually wrap beets, onion, and head of garlic in aluminum foil. Place on a baking sheet.
• Bake in the preheated oven until beets are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Allow beets, onion, and garlic to cool to room temperature.
• Meanwhile, prepare the dough. In a large bowl, mix together all purpose flour, whole wheat flour, and 1/2 teaspoon salt. Make a well in the center and add in eggs. Gradually add in the water, 1 tablespoon at a time, until dough comes together (more water may be needed depending on how dry your dough is).
• Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.
• For the filling: Peel skin off beets, onion, and 3 cloves of the roasted garlic. Reserve the rest of the garlic for another use. Cut beets in half, and place them in a food processor. Add onion and garlic cloves; pulse until smooth, scraping down sides as necessary. Add in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon fresh dill, and 4 ounces goat cheese; pulse several times until thoroughly combined.
• Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Set pasta maker to the widest setting, and run dough through 3 times. Reduce pasta width setting to the next narrowest setting, and run pasta through twice. Continue to run pasta through pasta maker, dropping the width each time, until about 1/16-inch-thick. Cover pasta sheet with a kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.
• Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto the dough about 3 inches apart. Lightly brush water around the edges of the filling. Gently place another sheet of pasta over the filling and press pieces together around the filling, removing as much air as possible. Seal firmly.
• Using a 2 1/2-inch cutter, cut raviolis from the dough, ensuring the filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Reserve any extra dough for another use.
• When ready to serve, bring a large pot of salted water to a boil. Add a few ravioli at a time to the boiling water. Boil until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.
• Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes.

BEET RAVIOLI WITH PINE NUT "GOAT CHEESE" ROSEMARY-CREAM SAUCE, AGED BALSAMIC VINEGAR

Steps:

• Pine Nut "Goat Cheese"
• Process all ingredients in a food processor until as smooth as possible.
• You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.
• Rosemary-Cream Sauce
• Puree all the ingredients in a high-speed blender until smooth.
• To Finish
• Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
• Make small stacks of the larger pieces and use a sharp knife to cut into squares-the size doesn't matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices-10 per serving, with a few extra to spare.
• In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.
• Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.
• Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.

BEET RAVIOLI STUFFED WITH RICOTTA, GOAT CHEESE AND MINT

Steps:

• MAKE THE FILLING:.
• stir together cheeses and herbs; season with salt and pepper.
• MAKE THE RAVIOLI:.
• Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled, cut sheet in half crosswise, and trim each half to a 3-inch wide strip. Space Tablespoons of filling 3 1/2 inchs apart along center of one strip. Top with remaining strip, and gently press around filling to seal, working from center out. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to sheet, and lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above, freeze for up to 1 month, Do not thaw before cooking.
• Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, sturring occasionaly to separate, until edges are just tender, about 4 minutes. using a slotted spoon, transfer to a colander to drain, Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm, Repeat with remaining ravioli.
• Meanwhile, melt butter in a small saucepan over medium heat, Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes.
• Divide ravioli among plates, if first batch has cooled, return them to hot water for 15 seconds, then drain, spoon butter over ravioli,. Serve immediately. Garnish with mint.

BEET RAVIOLI STUFFED WITH RICOTTA, GOAT CHEESE, AND MINT

Steps:

• Make the filling: Stir together cheeses and herbs; season with salt and pepper.
• Make the ravioli: Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Cut sheet in half crosswise, and trim each half to a 3-inch-wide strip. Space tablespoons of filling 3 1/2 inches apart along center of 1 strip. Top with remaining strip, and gently press around filling to seal, working from center out. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to sheet, and cover with a kitchen towel. Repeat with remaining pasta dough and filling. (To store, lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above; freeze for up to 1 month. Do not thaw before cooking.)
• Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, stirring occasionally to separate, until edges are just tender, about 4 minutes. Using a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm. Repeat with remaining ravioli.
• Meanwhile, melt butter in a small saucepan over medium heat. Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes.
• Divide ravioli among plates (if first batch has cooled, return them to hot water for 15 seconds, then drain). Spoon brown butter over ravioli. Serve immediately garnished with mint.