Beet Ravioli stuffed with minty goat cheese and lemon sauce

  • For the beet ravioli and filling
  • 2 large beets
    1/2 teaspoons olive oil
    2 eggs
    1/4 cups flour (plus more for dusting)
    1 teaspoon salt
    1 cup ricotta cheese
    3/4 cup goat cheese
    1 tablespoon chopped parsley
    1 tablespoon chopped mint
    1/4 teaspoon salt
    1/2 teaspoon black pepper
    1/4 cup grated parmesan cheese, plus more for serving
  • For the brown butter sauce
    8 tablespoons butter
    1/2 tablespoons lemon juice
    zest of one lemon
    10 chopped mint leaves

  • Preheat oven to 400° F.
  • 1. Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender.
  • 2. Remove beets from oven and allow them to cool a bit before handling. Remove the skins, place in a food processor and puree the beets until smooth.
  • 3. Add eggs to the food processor and pulse until combined. Add flour and salt and process until dough comes together.
  • 4. Transfer the dough to a well-floured surface an knead until smooth about 7 to 10 minutes (add in more flour if the dough is sticky)
  • 5. Cover and let rest for 2 hours.
  • 6. Before dough is done resting make the filling by combining chopped parsley, mint, ricotta, goat cheese, and salt and pepper in a mixing bowl. Set aside.
  • 7. When dough is done resting, cut into 4 pieces. Roll out each piece to form a thin layer (about 1/8") of dough.
  • 8. Place 1/2 Tablespoon of filling onto one sheet of the dough about 1/2" from the edge. Continue to place spoonfuls of filling along the dough about 1" from each other.
  • 9. Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli.
  • 10. Use a sharp knife to cut out the ravioli into individual squares.
  • 11. Pinch the edges of each ravioli with the edge of a fork. Set aside each ravioli in a single layer on a baking sheet dusted with flour until ready to cook.
  • 12. Add ravioli to a pot of boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 5-7 minutes, they are finished.
  • 13. Serve on individual plates drizzled with brown butter sauce (below) and shaved Parmesan cheese.
    1. For the brown butter sauce
    2. 1. Melt butter in a pan. Cook over medium heat until the butter is completely
      melted and brown bits start to form.
    3. 2. Add lemon juice, zest and mint, remove from heat.