Bushra Griffith
Beetroot and goat's cheese ravioli is a colourful, flavourful, and versatile dish. The sweetness of the beetroot and the tanginess of the goat's cheese complement each other perfectly, creating a balanced taste. The vibrant fuchsia hue of the ravioli makes for a stunning presentation, especially when paired with a simple sauce or garnish. To elevate this dish, one might consider adding a few extra ingredients or sides to enhance its flavour and visual appeal.
| Characteristics | Values |
|---|---|
| Ingredients | Beetroot, goat cheese, ricotta, flour, eggs, salt, pepper, dill, thyme, lemon zest, walnuts, olive oil, butter, parmesan cheese |
| Preparation | Boil or bake beetroot, peel and puree, add flour, egg yolks, egg whites, and salt to form dough, roll out dough, add filling, seal, cut ravioli, cook in salted water |
| Serving Suggestions | Butter sauce, thyme, spring onions, parmesan cheese, lemon butter sauce, olive oil, grated parmesan, hazelnuts, baby beet greens, pine nuts |
| Taste | Sweet and earthy beetroot pairs well with salty tang of goat cheese, creamy texture, balanced flavour |
| Colour | Intense fuchsia, vivid magenta, vivid burgundy |
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What You'll Learn
- How to make beetroot and goat's cheese ravioli from scratch?
- What to serve with beetroot and goat's cheese ravioli as a side?
- What sauce to serve with beetroot and goat's cheese ravioli?
- What wine to serve with beetroot and goat's cheese ravioli?
- What salad to serve with beetroot and goat's cheese ravioli?
How to make beetroot and goat's cheese ravioli from scratch
Making beetroot and goat cheese ravioli from scratch is a rewarding experience, and the end result is a delicious, colourful dish with an intense fuchsia hue. Here is a step-by-step guide to achieving this wonderful meal.
Firstly, you will need to make the pasta dough. For this, you will require:
- Flour
- Eggs
- Olive oil
- Salt
- Water
Mix these ingredients together and knead the dough until it forms a ball. Wrap the ball and place it in the refrigerator for at least 30 minutes.
While the dough is resting, you can make the filling. For a simple beetroot and goat cheese filling, you will need:
- Beetroot
- Goat cheese
- Parmesan
- Garlic
- Egg
- Salt and pepper
Cook the beetroot by pricking it with a fork, wrapping it in foil, and baking it in the oven at 205°C for around 45 minutes, or until soft. Then, peel and puree the beetroot. Add the pureed beetroot to a food processor along with the other filling ingredients, and blend until combined.
Now it is time to roll out the pasta. You can do this by hand with a rolling pin, but a pasta roller or pasta machine will make this process much faster and easier. Roll out the dough until it is thin and elastic, then cut the sheet of pasta in half.
Place small mounds of the filling onto one half of the pasta sheet, leaving a gap of around 1.5 inches between each mound. Then, carefully drape the other half of the pasta sheet over the top. Press down around each mound of filling to seal the ravioli, ensuring that you remove as much air as possible. Finally, cut the ravioli into individual pieces using a sharp knife or a ravioli cutter.
To cook the ravioli, bring a large pot of well-salted water to a boil. Gently lower the ravioli into the water using a slotted spoon or handheld strainer, being careful not to rip them. Cook for around 4-5 minutes, or until the ravioli float to the surface.
To serve, a simple browned butter sauce with thyme, parmesan, and a drizzle of honey will complement the flavours of the beetroot and goat cheese ravioli beautifully. Enjoy!
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What to serve with beetroot and goat's cheese ravioli as a side
Beetroot and goat's cheese ravioli is a colourful and flavourful dish that can be served with a variety of sides. Here are some ideas for what to serve with this delicious ravioli as a side:
- Toasted pine nuts and baby beet greens: Toasting pine nuts adds a crunchy texture and nutty flavour to the dish, while baby beet greens provide a fresh and colourful accompaniment.
- Parmesan cheese: Grated Parmigiano Reggiano or Parmesan cheese can be sprinkled on top of the ravioli to enhance the creaminess and savouriness of the dish.
- Thyme: Fresh thyme sprigs can be scattered on the plate for added aroma and flavour. Thyme complements the earthy flavours of beetroot and goat's cheese.
- Butter sauce: A simple browned butter sauce, made with unsalted butter, can be drizzled over the ravioli to enhance the creaminess and richness of the dish.
- Lemon zest and juice: Adding a squeeze of lemon juice or a sprinkle of lemon zest to the ravioli filling or sauce can provide a bright, tangy note that complements the sweetness of the beetroot.
- Hazelnuts: Toasted hazelnuts can add a crunchy texture and nutty flavour to the dish, creating a contrast with the soft ravioli.
- Spring onions: Sliced spring onions can provide a mild onion flavour and a crisp texture to the dish, adding a bit of freshness.
- Salad: A simple green salad, such as a beetroot salad, can be a refreshing side dish to balance the richness of the ravioli.
These sides can be mixed and matched to create a well-rounded and flavourful plate to accompany the beetroot and goat's cheese ravioli. Remember to consider the portion sizes and flavours when choosing and preparing your sides to ensure they complement each other and the main dish.
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What sauce to serve with beetroot and goat's cheese ravioli
When it comes to what sauce to serve with beetroot and goat cheese ravioli, a classic browned butter sauce with thyme is a popular choice. This sauce is made by browning butter in a pan and then adding fresh thyme. The browned butter sauce adds a rich, nutty flavour to the dish, while the thyme provides a hint of herbaceous taste.
Some recipes suggest adding other ingredients to the browned butter and thyme sauce, such as lemon juice, walnuts, or hazelnuts. For example, to make a lemon butter sauce, simply add lemon juice to the browned butter before removing it from the heat. The addition of lemon juice brightens up the sauce and adds a tangy flavour that complements the sweetness of the beetroot and the tanginess of the goat cheese.
Another option is to create a simple sauce using starchy pasta water, fresh herbs, and butter. This light sauce allows the flavours of the ravioli filling to shine through while still adding a bit of extra moisture and flavour to the dish.
When serving the ravioli, it is also common to top the dish with extra ingredients such as grated Parmesan cheese, pine nuts, baby beet greens, a drizzle of honey, or freshly cracked pepper and salt to taste. These toppings add texture, flavour, and visual appeal to the final dish.
Overall, when deciding on a sauce for beetroot and goat cheese ravioli, it is important to consider the balance of flavours and the visual presentation of the dish. The sauce should enhance the flavours of the beetroot and goat cheese without overwhelming them, and it should also complement the vibrant fuchsia hue of the ravioli.
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What wine to serve with beetroot and goat's cheese ravioli
When it comes to wine, a white wine is recommended to avoid overpowering the flavour of the beetroot and goats cheese ravioli. A Sauvignon from the Friuli region is a good choice as it is dry and ripe with notes of lemon and grass, which complement the beets and goat cheese. Another option is a Soave from the hills of Verona, which has notes of peach and marjoram, as well as a minerality that can accentuate the goat cheese filling.
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What salad to serve with beetroot and goat's cheese ravioli
The sweet and earthy flavour of beetroot and the salty tang of goat's cheese are a match made in heaven. To complement this combination, you could serve a salad with ingredients such as:
- Apples
- Arugula
- Walnuts
- Shallots
- Microgreens
- Thyme
- Honey
- Hazelnuts
- Parmesan cheese
- Freshly cracked pepper
- Salt
You could also use a mix of red, golden, and pink Chioggia beets to add colour to the dish.
Ingredients
- 1 bunch of medium beets (about 3)
- Honey
- Dijon mustard
- Red wine vinegar
- Shallots
- Salt
- Pepper
- Oil
- Greens
- Walnuts
- Goat's cheese
Method
- Preheat the oven to 400°F. Wrap each beet in a piece of aluminium foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender.
- Remove the beets from the oven, take off the foil, and set aside to cool. When they are cool, peel the skins. Hold them under running water and slide the skins off with your hands.
- Let the beets cool and chill them in the fridge until required. Slice the beets into 1/4-inch-thick rounds.
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisking constantly, slowly add the oil in a steady stream.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette, and toss to combine. Add as much of the remaining vinaigrette as desired and toss again.
- Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts, and goat's cheese.
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Frequently asked questions
The best way to serve beetroot and goats cheese ravioli is with a simple sauce. You can use browned butter, olive oil, or a combination of the two. Top with fresh thyme, dill, spring onions, and/or a drizzle of honey.
Parmesan, ricotta, and goat cheese are all popular choices to accompany this dish.
Pine nuts, baby beet greens, and hazelnuts are all tasty vegetarian options to serve with this ravioli.
Chicken, beef, or pork would all be good protein options to serve with this dish.
A light, crisp white wine such as a Pinot Grigio or Sauvignon Blanc would pair well with this dish.
