Beet And Goat Cheese Ravioli: The Perfect Sauce Pairings

Beet and goat cheese ravioli is a delicious dish that is almost as fun to make as it is to eat. The vibrant fuchsia hue of the ravioli makes for a stunning presentation, and the creamy, tangy goat cheese pairs perfectly with the sweet and earthy beets. To elevate this dish even further, a sauce can be added to enhance the flavours and create a truly memorable meal.

How to make beet and goat cheese ravioli dough

Making beet and goat cheese ravioli is a labour of love, but the results are stunning and delicious. Here is a guide on how to make the ravioli dough:

Firstly, roast your beets. Preheat your oven to 375°F (190°C). Drizzle 2-3 beets with olive oil, wrap them in foil, and place them on a baking sheet. Roast for about an hour, or until tender. Let the beets cool, then peel and puree them in a food processor.

Now, it's time to make the dough. In a large bowl, mix together 1 and 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. If you don't like whole wheat pasta, you can use all-purpose flour instead of whole wheat. Make a well in the centre of the flour mixture and add in 3 eggs. Gradually add in about 1/3 cup of warm water, a little at a time, until the dough comes together. You may need to adjust the amount of water depending on how dry your dough is.

Turn the dough out onto a work surface and knead until it is smooth and elastic, which should take about 8 minutes. Divide the dough into 4 portions, wrap them in plastic, and refrigerate for at least an hour.

When you're ready to assemble your ravioli, take one portion of the dough out of the fridge. Shape it into a rough rectangle, about 3 by 4 inches. If you have a pasta maker, set it to the widest setting and run the dough through it 3 times. Then, reduce the width setting and run the dough through again, repeating this process until your dough is very thin, about 1/16-inch thick. If you don't have a pasta maker, you can use a rolling pin to roll the dough out by hand.

Now you're ready to fill and shape your ravioli! Scoop teaspoon-sized portions of your filling (a mixture of beet, goat cheese, herbs, and spices) onto one sheet of dough, leaving about 3 inches between each portion. Lightly brush water around the edges of the filling. Gently place another sheet of dough over the filling, pressing lightly to remove any air bubbles and seal the ravioli.

Use a ravioli cutter or sharp knife to cut out your ravioli, ensuring the filling is centred. Gently press the edges again to seal. Place the finished ravioli on a lightly floured surface and repeat the process until all your dough and filling is used.

Your beet and goat cheese ravioli dough is now ready! You can cook the ravioli by boiling them in salted water for 3 to 5 minutes, or freezing them for later.

What sauce goes with beet and goat cheese ravioli

When it comes to beet and goat cheese ravioli, a simple sauce is often best to complement the intense flavour and striking colour of the pasta.

A straightforward butter sauce is a popular choice, with some recipes adding herbs such as thyme, dill, or spring onions, and others adding lemon juice to make a tangy brown butter sauce.

One recipe recommends a sauce made from a bit of starchy pasta water, fresh herbs, and butter, while another suggests a sauce of melted butter with crispy sage leaves and toasted walnuts.

The striking fuchsia hue of the ravioli is a feature of this dish, so a heavy, opaque sauce may not be the best choice as it could disguise the colour.

How to make a simple sauce for beet and goat cheese ravioli

A simple sauce for beet and goat cheese ravioli can be made with butter, herbs, and pasta water. The sauce is designed to complement the ravioli without overpowering its flavour or colour.

To make the sauce, start by adding pasta water to a small saucepan and bringing it to a simmer. You can add some fresh herbs of your choice, such as dill, thyme, or chives, and cook for about 2 minutes. Then, gradually add butter, allowing each cube to melt before adding the next. You can also add some grated parmesan cheese, pine nuts, and additional fresh herbs to the sauce.

This simple sauce will enhance the flavour of the beet and goat cheese ravioli without overwhelming the dish. The butter adds a rich, creamy texture, while the herbs provide a fresh, tangy flavour. The pasta water helps to thin out the sauce and ensure it coats the ravioli evenly.

• Add 1/2 cup of pasta cooking water to a small saucepan and bring it to a simmer over medium heat.
• Add your choice of fresh herbs, such as dill, thyme, or chives, and cook for about 2 minutes.
• Gradually add butter, one cube at a time, allowing each cube to melt before adding the next.
• Stir in some grated parmesan cheese, pine nuts, or additional fresh herbs if desired.
• Spoon the sauce over the cooked ravioli and serve immediately.

This sauce is designed to be quick and easy to prepare while still providing a delicious flavour enhancement to the beet and goat cheese ravioli. Feel free to adjust the ingredients and cooking times to suit your taste preferences.

What to serve with beet and goat cheese ravioli

Beet and goat cheese ravioli is a delicious and beautiful dish that can be served in many ways. Here are some ideas on what to serve with it:

Salads

A light salad can complement the richness of the ravioli. Some suggestions include a simple kale salad, an Italian side salad, a spinach pomegranate salad, an apple fennel salad, or a strawberry spinach salad. These options will add a refreshing touch to your meal without overwhelming the delicate flavours of the ravioli.

Bread

Toasted breadcrumbs with olive oil and fresh herbs can be a delightful addition to the dish. This provides a crunchy texture contrast to the soft ravioli and can also help to mop up any remaining sauce on the plate.

Wine

A glass of wine can enhance the flavours of the dish. For white wine, a lightly oaked Chardonnay is recommended. If you prefer red, a Pinot Noir or Chianti Classico will pair well with the beet and goat cheese combination.

Cocktails

If you're looking for something more festive, consider pairing your ravioli with a cocktail like a Negroni or a French 75. The bitterness of the Negroni or the sparkling freshness of the French 75 can provide an interesting contrast to the sweetness of the beets and the tanginess of the goat cheese.

Dessert

For a sweet finish to your meal, consider serving a dessert such as a molten chocolate lava cake. This indulgent dessert will provide a contrasting flavour profile to the savoury ravioli, rounding off your dining experience on a delightful note.

How to cook and serve beet and goat cheese ravioli

Beet and goat cheese ravioli is a dish that is described as a "labour of love", but it is well worth the effort. The combination of creamy, tangy goat cheese and earthy, sweet beetroots is a delight, and the ravioli makes for a stunning presentation.

Ingredients:

• Beets
• Goat cheese
• Pasta dough (store-bought or homemade)
• Butter
• Fresh herbs (such as dill, thyme, or chives)
• Salt and pepper to taste
• Optional: Pine nuts, Parmesan cheese, baby beet greens, onion, garlic, nutmeg, walnuts, vegetable broth, spring onions

Steps:

Prepare the beets and filling:

First, prepare your beets. You can roast them in an oven or steam them until they are fork-tender. Once they are cool enough to handle, remove the skins and chop the beets coarsely.

Next, make the filling by adding the beets, goat cheese, herbs, and any additional seasonings to a food processor. Pulse until the mixture is smooth and well combined. You can adjust the seasoning to your taste. Transfer the filling to the refrigerator to chill while you prepare the pasta dough.

Prepare the pasta dough:

You can make your own pasta dough from scratch or use store-bought dough. If making your own, combine flour, eggs, oil, water, and salt in a food processor, then turn out the dough and knead it by hand until it is smooth and elastic. Wrap the dough and refrigerate for at least an hour.

Roll out the dough into thin sheets using a pasta machine or a rolling pin. The sheets should be thin enough so that the beautiful pink hue of the filling can peek through.

Assemble the ravioli:

Place rounded teaspoons of the chilled filling onto one sheet of pasta dough about 3 inches apart. Brush the edges of the filling with water. Gently place another sheet of pasta over the filling, pressing lightly to remove any air bubbles and seal the ravioli.

Use a ravioli cutter or a sharp knife to cut and separate the ravioli. Place the finished ravioli on a lightly floured surface and continue filling and shaping until all the filling is used.

Cook the ravioli:

Bring a large pot of salted water to a gentle boil. Add a few ravioli at a time to the boiling water, being careful not to overcrowd the pot. Boil gently for 2-5 minutes, or until the ravioli float to the surface. Remove the cooked ravioli with a slotted spoon and set them aside.

Make the sauce and serve:

For a simple sauce, melt butter in a saucepan and add some fresh herbs, such as thyme or spring onions. You can also add a touch of vegetable broth or pasta water for added flavour. Spoon the sauce over the plated ravioli.

Top with additional herbs, pine nuts, Parmesan cheese, or baby beet greens for a beautiful and delicious presentation.

Enjoy your homemade beet and goat cheese ravioli!

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