Description
Delicate ravioli pockets made with golden beet‑infused pasta dough and a creamy goat cheese filling, served in a fragrant pink peppercorn butter sauce — elegant, vivid, and art‑worthy.
Ingredients
Scale
- For the pasta dough:
- 2 medium golden beets (about 250 g), roasted, peeled and puréed
- 2 cups (≈250 g) all‑purpose flour, plus extra for dusting
- 3 large eggs, room temperature
- ½ teaspoon salt
- For the filling:
- 8 oz (≈225 g) goat cheese, softened
- ½ cup (≈60 g) ricotta cheese (optional for extra creaminess)
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley or basil, finely chopped
- Salt & freshly ground black pepper, to taste
- For the pink peppercorn butter sauce:
- 4 tablespoons (≈60 g) unsalted butter
- 1 tablespoon whole pink peppercorns, lightly crushed
- 1 tablespoon fresh lemon juice
- Zest of ½ lemon
- ½ cup (≈120 ml) pasta cooking water, reserved
- Fresh herbs (chives, microgreens) and extra pink peppercorns, for garnish
- To serve:
- Grated Parmesan or Pecorino (optional)
- Cracked black pepper
Instructions
- Pre‑heat oven to 200 °C (≈400 °F). Wrap the golden beets in foil, roast until tender (~45 minutes), let cool, then peel and purée until smooth. Set aside. (Drawing from beet‑ravioli techniques) :contentReference[oaicite:0]{index=0}
- To make the pasta dough: On a clean work surface (or in a bowl), mound the flour and salt, make a well in the center, add the eggs and the beet purée. Mix until a rough dough forms, then knead for about 8–10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
- Meanwhile, make the filling: In a bowl, combine the goat cheese, ricotta (if using), chopped chives and parsley/basil. Season with salt and pepper. Chill while the dough rests.
- Roll out the pasta dough with a pasta machine or by hand: Divide dough into manageable pieces, roll through increasingly thinner settings (or with a rolling pin) until sheets are ~1–2 mm thick. Keep sheets lightly floured.
- On one pasta sheet, spaced evenly (~1 inch apart), place small spoonfuls (≈1 teaspoon) of the filling. Brush around each mound with a little water to help seal. Lay a second sheet on top, gently press around each filling mound to remove air, then cut into individual ravioli (using a cutter or knife). Press edges to seal well so they don’t burst during cooking.
- Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for about 2–4 minutes (fresh pasta cooks quickly) until they float and are tender. Reserve ½ cup pasta cooking water before draining.
- While ravioli cook, prepare the sauce: In a skillet over medium heat, melt the butter until it begins to foam and just turn golden. Add the lightly crushed pink peppercorns and lemon zest, then the lemon juice and reserved pasta water. Stir to combine and warm through for ~1 minute.
- Drain ravioli and add them gently into the sauce skillet. Toss carefully to coat each raviolo in the pink peppercorn butter. If needed, add a splash more pasta water to loosen the sauce.
- Plate the ravioli, spoon over remaining sauce, garnish with fresh herbs, extra pink peppercorns, a little grated Parmesan (optional) and cracked black pepper. Serve immediately while warm.
Notes
- Golden beets give a gorgeous yellow‐gold tone to the pasta dough; if you only have red/purple beets you’ll get a vivid magenta hue (see beet & goat cheese ravioli references) :contentReference[oaicite:1]{index=1}
- Ensure to press out air around the filling mounds when forming ravioli to avoid them bursting in the water. :contentReference[oaicite:2]{index=2}
- Pink peppercorns offer a gentle fruity/spicy note; lightly crushing them releases their aroma without being overpowering. For a milder version, use fewer peppercorns.
- If you don’t have time for homemade pasta dough, you can use good store‐bought fresh egg pasta sheets or wonton wrappers as a shortcut — but rolling your own elevates the dish visually and texturally.
- Leftover cooked ravioli should be stored without sauce and gently reheated in a skillet with butter; they’re best enjoyed fresh as texture will soften.
- Prep Time: 40 minutes (including beet roasting) + dough resting 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Pasta / Handmade
- Method: Homemade Pasta Dough + Filling + Skillet Sauce
- Cuisine: Modern Italian / Fusion
Nutrition
- Serving Size: ≈6–8 ravioli per person
- Calories: approx. 450 kcal
- Sugar: approx. 4 g
- Sodium: approx. 350 mg
- Fat: approx. 22 g
- Saturated Fat: approx. 13 g
- Unsaturated Fat: approx. 9 g
- Trans Fat: 0 g
- Carbohydrates: approx. 42 g
- Fiber: approx. 3 g
- Protein: approx. 14 g
- Cholesterol: approx. 155 mg
Keywords: golden beet ravioli, goat cheese ravioli, pink peppercorn butter sauce, handmade pasta, show‑stopper pasta dish