Red Beet Ravioli Stuffed with Goat Cheese Shallot Reduction and Brown Butter
Keyword: Pasta
Skill: intermediate
Servings: 1
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
- 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.