This recipe was largely inspired by the gorgeous beets that are available now at our local Saturday farmer’s market. I wanted to try something other than simple roasted beets – which I do like a lot, but did not want to have three weekends in a row. If you find beets with healthy greens, I highly recommend chopping those up and sautéing in a little bit of olive oil and salt and pepper as a side for this pasta recipe.
If you want to make this dish for dinner, I recommend starting mid-day – you need to clean, roast, puree and let cool the beets, then make the pasta, let it rest for two hours, then roll out, cut, fill and cook. While this might sound too time-consuming, don’t let that deter you from trying this recipe – it is so much better than store bought ravioli!
2 large beets
1 tablespoon olive oil
3 ¼ cups flour (plus more for dusting)
1 teaspoon salt
1 cup ricotta cheese
3/4 cup goat cheese
1 tablespoon chopped sage
¼ teaspoon salt
½ teaspoon black pepper
1 cup butter (1 stick)
3 tablespoons chopped sage
Parmesan cheese for serving
Preheat oven to 400 degrees. Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender. 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. Add flour, salt, beet puree, olive oil and eggs to the bowl of a KitchenAid and process with a dough hook until the dough comes together and becomes smooth. Cover and let rest for 2 hours.
Before dough is done resting, make the filling by combining ricotta, goat cheese, sage, salt and pepper in a mixing bowl. Set aside. When dough is done resting, cut into 4 pieces. Roll out each piece to form a thin layer (about 1/8″) of dough. 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. 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. Use a sharp knife to cut out the ravioli into individual squares. 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 – you can also place the cookie sheet in the freezer if you want to cook some later. Once completely frozen, transfer ravioli in ziplock bags.
Add ravioli to cook in 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. Serve on individual plates drizzled with brown butter sage sauce (below) and shaved Parmesan cheese.
Brown butter sage sauce
Melt butter in a pan. Add sage, cook over medium heat until the butter is completely melted and brown bits start to form.