Beet of My Heart Ravioli
Author: 
Recipe type: Bread/Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Heart shaped raviolis are the perfect touch to your romantic dinner
Ingredients
For Pasta
  • 2 Cups All-purpose Flour
  • 1 Tbsp. Water
  • 1 Tbsp. Extra Virgin Olive Oil
  • 4 Egg Whites
  • Sea Salt to taste
  • 4-5 Drops Red Food Coloring
For Filling
  • ¾ Cup Chèvre Goat Cheese
  • ½ Cup Shredded Mozzarella Cheese
  • 1 Egg Yolk
  • 2 Large Steamed Beets
  • 10 Fresh Basil Leaves
  • Black Pepper to Taste
For Sauce
  • 2 Tbsp. Extra Virgin Olive Oil
  • 4 Fresh Sag Leaves, sliced
  • Fresh Ground Black Peppere Leaves, sliced
Instructions
For Pasta:
  1. In a food processor with the metal blade, mix flour, water, olive oil, salt, and red food dye. While the food processor is running, pour the egg whites through the top feed tube.
  2. When the dough forms a ball, remove it from the food processor. Then, with the food processor running, feed chunks of the dough through the feed tube and let it run for about 30 seconds.
  3. Remove dough from the food processor and place it in a lightly floured ziploc bag and let it rest for 30 minutes.
For Filling:
  1. In your food processor, chop up beets, add goat cheese, mozzarella, basil, egg yolk, and black pepper and mix until blended.
  2. On a lightly floured surface, separate dough into 2 balls. Roll out each into rectangles as evenly as possible until dough is only ⅛ inch thick.
  3. Cut each rectangle in half length-wise. Using a heart shaped cookie cutter, make imprints along 2 of the dough strips .
  4. Place a teaspoon of filling in the center of each heart imprint. Lay another strip of pasta on top, using your finger to seal in the filling while also pressing out the air bubbles.
  5. Use your heart-shaped cookie cutter to cut out each ravioli, keeping the filling in the center. Press down the edges of each ravioli with a fork. Set aside to dry for at least 30 minutes.
  6. In a saucepan over high heat, bring 4 cups of water to a boil. Add raviolis to the water. Allow to cook for 1 minute before checking for “doneness.” The pasta should be served al dente and overcooking will cause the pasta to swell.
  7. Drain pasta and top it with the sage infused olive oil. Serve and enjoy
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/02/11/beet-of-my-heart-ravioli/