St. Valentine’s day means love and pink food. What’s better than some pink ravioli, filled with goat’s cheese, honey and almonds?
I won’t say these ravioli are quick and easy. It does require some time and patience to make these. But they’re so tasty! Plus, they’re so quick to cook from frozen. Make some extra for those times you need some self love and motivation.
I like to keep the water used for cooking the beetroots, as it can be used for making bread or other preparations to have a cute pink natural colour. Coat them with copious amount of melted butter and warm up your heart this Valentine’s!
“My mother had just finished kneading a large mass of pasta dough and was patting it into a nice round ball before putting it aside to rest. That meant ravioli. We always began Sunday dinner with either ravioli or lasagne.”Nancy Verde Barr, Last Bite
Pink Ravioli with Goat’s Cheese, Honey and Almond Filling
- Pasta Maker
- Pot with Salted Boiling Water
- electric blender
- 200` gr Strong Flour
- 1 Big Beetroot or 2 small
- 1 Egg
- 200 gr Goat's Cheese
- 30 gr Honey
- 20 gr Almond
- to taste Thyme or Marjoram
- as required Butter
- to taste Pepper
- to taste Grated Parmesan
- Peel the beets, cut them into small pieces and boil for 15 min, until tender. Keep the water, which turned pink aside, drain the beets and blend. Add a bit of the cooking water in case too dry to blend.
- Add the beetroot mixture to the flour, add an egg and mix well until combined into an elastic and homogeneous dough. Knead it for about 15 minutes to develop the gluten in the flour. Wrap with cling film and leave it to rest in the fridge for 30 minutes.
- Dust a working surface with flour, divide the dough into four and start rolling it out with the pasta maker. Add more flour in case the dough breaks or it results difficult to roll. Start from the widest setting and roll the lump of dough out. Fold the pasta in half and roll the dough through again. Repeat this process five or six times. Always dust your pasta sheet with some extra flour.
- Once the pasta sheet results smooth and silk, you can start to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
- Once you rolled out the pasta from the narrowest setting, you should be able to clearly see your hand or lines of newsprint through it. It is time to fill the ravioli and shape them.
- As for the filling, grind the almonds, cut the cheese and mix everything together, with the honey and the thyme or marjoram as well. Once the mixture results pretty homogeneous, line up a tsp of filling on one side of the dough. Fold the pasta into half, covering the cheese mixture. Cut the ravioli with a round cookie cutter or a ravioli cutter. Slightly press at the edges, removing the inside air before sealing the ravioli completely. Freeze down the ravioli you won't eat immediately.
- To cook the ravioli, bring a large saucepan of generously salted water to the boil. Carefully place your (fresh or frozen) homemade ravioli into the pan and cook for 3 minutes. They should rise to the top by the time they’re ready. To serve, I recommend coating your ravioli in melted butter, topping with some grated parmesan and pepper.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!