One of our favorite salads involves picked beets, goat cheese, and walnuts with a basil cream dressing.
When we recently purchased a pasta machine, one of the very first recipes we created for it was based around that salad – a beet pasta dough, filled with a goat cheese mixture, and topped with a basil cream sauce and walnuts. Perfect!
Hope you enjoy it as much as Porter did
Beet and Goat Cheese Ravioli with Basil Cream Sauce & Walnuts
2 small beets
Place beets on a large piece of aluminum foil, folding edges up to create a pouch around the beets. Roast at 375 for 35-45 minutes, or until beets are quite tender.
Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).
Blitz roasted beets in a food processor until almost a paste. Add 3 cups of flour and the eggs, blitz for 30 seconds, until everything is evenly distributed and crumbly.
Remove the lid of the food processor, and pinch a piece of dough. If it’s sticky, add a little flour and blitz again, adjusting as necessary. When dough feels soft and a little moist, without actually being sticky, you’re good to go!
Dump dough out onto a floured surface, knead for 2-5 minutes, until soft and elastic.
Shape the dough into a ball. Cover with plastic wrap and allow it to rest for 30 minutes, to relax the gluten. Go ahead and make your filling while waiting!
Goat Cheese Filling:
4 oz goat cheese
1/2 cup ricotta cheese
Salt and pepper, to taste
Combine all ingredients until everything is well incorporated. Cover with plastic wrap and chill until use.
Basil Cream Sauce:
4 oz cream cheese, softened
2 Tbsp pesto
1/2 cup milk
1 cup heavy cream
Salt and pepper, to taste
In a medium saucepan, whisk cream cheese with pesto and a little heavy cream until smooth. Stream heavy cream into mixture slowly, whisking constantly to form a thick sauce. Add remaining heavy cream and milk, whisking once more until smooth and uniform.
Heat sauce, stirring often, until it comes to a simmer. Simmer for a few minutes, until thickened.
Goat cheese filling
1 egg, whisked
Basil Cream Sauce
Bring a large pot of water to a boil, salt it well.
Run your beet pasta through a pasta maker until it is as thing as you can get it. One sheet at a time, transfer pasta to a floured work surface.
Drop a bit of filling (1/2 – 1 tsp) along the middle of the pasta sheet, leaving an inch or two between each drop.
Use a pastry brush to brush a little whisked egg around each drop of filling
Carefully place a second sheet of dough on top of the first, sandwiching the filling between them.
Lightly press down on the filling lumps, pressing down on the surrounding dough to seal. Be sure to push out as much air as you can, as you go.
Use a knife or a pastry wheel to trim the pasta into squares.
Press edges of each square firmly together to seal.
Transfer ravioli to boiling water in batches, cooking for 3-5 minutes or until they float to the surface. Strain well.
Serve ravioli hot, topped with basil cream sauce and walnuts.