Ingredients
Pasta Dough
- 2 cups flour
- 1/2 cup semolina
- 1 teaspoon salt
- 2 teaspoons olive oil
- 3 eggs
- 2 egg yolks
- 1/4 cup beet puree
Ravioli Filling
- 4 ounces goat cheese, room temperature
- 3/4 cup ricotta cheese
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For Assembly
- Egg wash (1 egg beaten with a tablespoon of water or milk)
- Semolina flour, for dusting
Instructions
- Make the ravioli filling: In a medium bowl, combine the softened goat cheese, ricotta, chopped rosemary, thyme, grated Parmesan, egg, salt, and pepper. Stir until the mixture is smooth and well blended. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight to let the flavors meld.
- Prepare the pasta dough: In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, semolina, and salt. In a separate bowl, whisk the olive oil, eggs, egg yolks, and beet puree until combined. Slowly add the wet ingredients to the dry ingredients and mix until the dough begins to come together into a ball.
- Knead the dough: Transfer the dough to a lightly floured surface and knead by hand until smooth and elastic, about 3-5 minutes. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for 1 hour to rest.
- Roll out the pasta: Divide each dough portion in half again to create four equal pieces. Using a rolling pin, flatten each piece into a rough rectangle. Pass each rectangle through a pasta machine, starting at the widest setting and gradually working down to the thinnest setting. Keep the dough covered with a clean kitchen towel to prevent drying out.
- Assemble the ravioli: Lay one sheet of pasta on a lightly floured surface and brush lightly with egg wash. Place heaping tablespoons of the cheese filling on the dough sheet, spaced about 2 inches apart. Cover with another sheet of pasta dough. Gently press around each mound of filling to remove air pockets. Using a ravioli cutter or sharp knife, cut out the ravioli shapes and press the edges firmly to seal. Dust the formed ravioli with semolina flour to prevent sticking.
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook until they float to the surface and are al dente, about 8-12 minutes depending on thickness.
- Serve: Carefully remove the cooked ravioli with a slotted spoon and drain. Serve with a drizzle of olive oil or nutty brown butter and garnish with fresh herbs for a flavorful finishing touch.
Notes
- Make the beet puree by roasting or steaming beets, then pureeing until smooth; it adds vibrant color and earthy sweetness.
- Resting the pasta dough for at least 1 hour helps to relax the gluten making it easier to roll out.
- Use semolina flour to dust the pasta to prevent sticking without drying it out.
- Store any leftover uncooked ravioli on a tray dusted with semolina, covered lightly with plastic wrap or a towel, and refrigerate for up to 1 day.
- Cook ravioli in small batches to avoid overcrowding the pot.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
