Red Beet Ravioli Stuffed with Goat Cheese, Shallot Reduction and Brown Butter

BY Billy Parisi ON March 6, 2018 UPDATED ON February 11, 2023

Chef Billy Parisi has us all mastering homemade pasta. Red Beet Pasta is next on that list.

Second only to the bright color of squid ink pasta is the deep-purple beet. My favorite beet trick is to trim the ends and cover in foil with a little water before baking. This slightly steams the beets, making it really easy to remove the outer skin (this is important because it’s the interior flesh of the beet that provides all the color).

Red Beet Ravioli Stuffed with Goat Cheese Shallot Reduction and Brown Butter

Servings

INGREDIENTS

For the Filling:

1 large shallot, peeled and diced
1 cup dry white wine
¾ cups goat cheese
1 Tbsp finely chopped parsley + more for garnish
1 stick unsalted butter
microgreens for garnish
Kosher salt and fresh cracked pepper to taste

For the Pasta:

1 red beet, ends removed
1¾ cups flour, sifted
½ tsp Kosher salt
water as needed

INSTRUCTIONS

Preheat the oven to 375 degrees.
Place the shallots and wine in a medium size pot and cook over medium heat until the liquid has been completely reduced. Make sure not to burn. Transfer the shallots to a bowl and chill.
Once chilled mix together with the goat cheese, parsley, salt and pepper, and return to the refrigerator until it is time to be used.
Place the butter in a medium size pot over medium-low heat and cook the butter until the milk fat solids are lightly browned and has a toasty nutty flavor, about 15 to 18 minutes. Keep warm.
Place the beet in the center of a 1’ x 1’ piece of heavy duty aluminum foil and fold up the sides. Pour in 3 tablespoons of water and seal the foil. Bake at 375° for 40 minutes. Peel and chill.
Add the flour and salt to a clean cutting board and using your hands make a well by pushing the flour with the backside of your hand from the inside out.
Next, add the eggs and using a grater grate ½ of the cooked chilled beet to the center of the well and whisk them with a fork until combined.
Gradually add the flour to the center of the well with the fork while continuing to whisk until it is combined. Optional: Use a bench knife to scrape the cutting board to make sure and get all of the flour and eggs.
With your hands, knead the dough for 5 to 7 minutes. Wrap in plastic and refrigerate for 1 hour.
Next, divide the dough into 3 chunks and dust each with flour on both sides. Gently roll the dough to slightly flatten them so they will be able to fit into the Marcato pasta roller.
Set the roller to 0 and using the crank feed the dough through it. Dust with flour and fold the outer 1/3’s of the dough in and run through the roller again. Dust again but do not fold.
Change the roller setting to 6 and again feed the flattened dough through. Note: it will become a long flat pasta dough so be sure to have enough room to set it on a clean dusted surface.
Cut the dough into 4 equal sized parts using a knife.
Place 1 dough sheet overtop of a 10 count ravioli maker and place a small amount of the goat cheese mixture into the center of each ravioli.
Using your finger dab a small amount of water around the outside of the filling.
Place another sheet of rolled out dough overtop of the filling and using a rolling pin press down to seal the raviolis and to cut through the dough. Set aside to rest for 30 minutes.
Cook the ravioli in a large pot of boiling salted water for 3 to 4 minutes or until they float.
Remove the ravioli and coat in the warm brown butter and garnish with microgreens and chopped parsley.