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Beetroot Ravioli with goat’s cheese and sage butter

Finally the day had arrived. I organised a lunch with my capoeira girlfriends at least a month ago, although admittedly I cancelled and rescheduled twice, so in a way it is my fault, but it worked out for the better as today was a beautiful day and really the start of summer!

I woke up early for anyone’s standards of a sunday morning, 7am, and was out of the house by 8:30 for a morning coffee and to buy groceries. By the time I got home I had already prepared the pasta I had planned, which worked out quite well considering I had never made a flavoured pasta before, and by 11am all prep was done. Now at this stage I would have been stupid not to swim and tan in my pool since the sun was out and I hadn’t gotten any vitamin D in a while.

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Once I was a lightly darken shade of brown and the girls were almost here I finished the ravioli. I had wanted to make a beetroot pasta for a while as the colour is quite pretty and I flavour goes particularly well with goat’s cheese, which I love, and I was certain the girls would love it too. To prepare the filling I just mixed a marinated goat’s cheese with a goat’s chevre and powdered sage, but I left it until just before they arrived to finish as I did not want to leave the pasta in the fridge to toughen up, but did not want to leave the cheese out in the heat to ruin.

The girls actually timed it perfectly and arrived all at once not too long after I had finished the ravioli. I heated the water, made the sauce and then we served up and sat on the balcony where the sunny Sunday afternoon turned into a stormy, thundery afternoon. It did not dampen the lunch though as it made sitting out on the balcony, overlooking the water that bit more relaxing…..especially with a glass of wine or two.

The one thing I love about burnt butter sauces is that they go with so many fillings, and do not have to be heavy as many people might think, you only need a drizzle and the beautiful nutty flavours go through the pasta beautifully. I also this time bought fresh sage which fried while the butter was cooking away and really enhanced the dish. All in all I got the thumbs up from the girls and showed them that fresh pasta is not so daunting to make, you just need a good pasta maker, strong arms and patience because if the dough is not springy enough, it will rip in the pasta maker or your pasta will be tough and not enjoyable. A key I would say is to allow at least 10 minutes for constant kneading, and I’m talking full elbow grease, not just wimpy kneading, and your pasta will be delicate silky strips of pleasure.

Beetroot Ravioli with goat’s cheese and sage butter

(serves 6)

pasta

400g ’00’ flour

2 eggs + 2 egg yolks

100g beetroot puree

1. put flour in a large bowl and make a well in the centre.

2. Put eggs and puree and beat lightly with a fork to combine.

3. Using your hands mix to form a dough and knead until springy and silky. Leave to rest for half an hour.

4. Separate the dough into6 balls. Using the largest flat setting on your pasta machine, then close the gap by 2 notches and feed the dough through again. (each time coating the dough with a little flour so it does not stick and rip)

5. Put the setting to the thinnest you can get and slowly and carefully feed the dough through. Lay flat on a towel (do not fold over, I did this and they all stuck together even though I had rubbed flour onto them. In the hot weather they just fused)

6. Repeat with all the dough and lay flat.

 

filling

300g marinated goat’s cheese (drained weight)

300g goat’s chevre

4tsps powdered sage

1. Mix all ingredients together until a smooth paste.

 

sauce

250g butter

fresh sage

parmesan (to finish)

1. To make the ravioli add dollops (about a tsp) along the dough leaving at least a 5cm gap. Put a sheet of dough over the top and press around the filling to make the dough stick together. Using a ravioli cutter cut into squares and place on a clean tea towel until ready to cook.

2. Once all done and ready to cook, boil a large pot of water and add some salt. Carefully place the ravioli into the water and cook for approximately 2-3 minutes. Do not overcook as the sauce will continue to cook it.

3. While cooking make the sauce by melting the butter in a pan and add the sage leaves. Cook until the butter is bubbling, has turned brown and the sage leaves and fried.

4. Once cooked strain and make sure you get as much water off as possible.

5. Plate up and then using a spoon pour the burnt butter over the top of the ravioli and then place the fried sage leaved on top.

6. Grate parmesan over the top and serve immediately.

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16 responses

  1. What a great colour. Gorgeous!

    November 6, 2011 at 7:38 pm

    • Thanks, unfortunately I do not know how to keep the rich pink colour as it soaks out in the water…..possibly cooking in sous vide…..

      November 6, 2011 at 7:46 pm

  2. beautiful photos! sounds delicious! Love the idea of flavored pasta… and love beetroot too. Great post.

    November 6, 2011 at 7:48 pm

    • Thanks very much, I think the next flavour I do is squid ink with a scallop or bug filling and sea urchin and butter sauce

      November 7, 2011 at 1:03 am

  3. This looks fantastic. The photos are incredible, as is the colour of the pasta! Awesome flavours too.

    November 6, 2011 at 9:52 pm

    • You know just a tip if anyone is trying this…..when you make the puree make sure there are no lumps AT ALL in it as it will rip your pasta when you try to put it through the machine on the thinnest setting. I learnt from experience haha

      November 7, 2011 at 1:06 am

  4. I’m so happy to have found your blog, it is really good. I must try this…it must have been as delicious as it is beautiful. Your photos are wonderful by the way.

    November 7, 2011 at 12:51 am

    • Glad you like it Karen, please come back again 🙂

      November 7, 2011 at 1:04 am

  5. I am always in awe with dishes with an amazing twist. The interesting color had me looking at the photos with curious eyes. They look really delicious. I am also intrigued how this dish will taste especially with goat cheese. I am excited to try this! Thanks for the post.

    November 7, 2011 at 1:11 pm

    • I’m glad you like it Anna. Beetroot and goat’s cheese is a much made in heaven, they can even make their own dish. Sprinkle some walnuts and honey over the top too, they also go great.
      Glad you like the post!

      November 7, 2011 at 1:27 pm

  6. Cute, this is a incredible and delicious recipe!!!

    I´ll want do it soon 😀

    November 7, 2011 at 1:17 pm

    • Thanks Mayte, you would do this easily as you are such a good cook. I think my next combination will have saffron and shellfish stuffing

      November 7, 2011 at 1:29 pm

  7. Looks beautiful, what a great idea!

    November 8, 2011 at 12:27 am

  8. Mhhhh, yummy! Looks great.

    November 8, 2011 at 3:49 am

  9. wow looks so delicious, adding this to my favourites asap!

    November 8, 2011 at 4:50 am

  10. A classic dish but a really good & tasty one! Yummie! I love everydish with beets included!
    OOOh and I love sage!

    November 9, 2011 at 8:14 am

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