Goats Cheese Ravioli with Beetroot Pesto & Warm Pine Nut Butter
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Serves: 4
Preparation Time: 1 hour
Cooking Time: 10 minutes
INGREDIENTS
Beetroot Pesto:
75g cooked beetroot
1/8 cup olive oil
25g parmesan, finely grated
1 clove garlic, finely grated
Zest of ½ lemon
2 tsp lemon juice
1/8 tsp salt
25g pine nuts, toasted (alternatively, you can use almonds or macadamia nuts)
Filling:
100g goat cheese, softened
60g ricotta, strained
25g parmesan, finely grated
1 egg yolk
1 garlic clove, finely minced
1 tsp dill, finely chopped
1 tsp lemon juice
½ tsp salt
¼ tsp ground black pepper
Pasta:
1 cup 00 flour (or standard all-purpose flour)
¼ cup semolina, plus extra for dusting
1 tsp fine salt
2 large egg yolks
2 Tbsp olive oil
¼ cup cold water
Butter:
70g butter
2 Tbsp lemon juice
50g pine nuts, toasted
Extra olive oil
METHOD
Pesto:
Put the beetroot into a food processor and blitz until chunky. Add the olive oil, parmesan, garlic, lemon zest and juice and salt. Blitz until just still slightly chunky. Add the pine nuts, blitz once or twice to combine. Then adjust seasoning accordingly.
Filling:
Blitz all the ingredients together for the filling together. Double check your seasoning with salt and pepper. Put the mixture into a piping bag if you have, otherwise you can just spoon it onto your pasta.
Pasta:
Put the flour, semolina flour and salt into a food processor. Alternatively, you can do this by hand. Pulse to combine, then add the egg yolk and olive. Pulse again to combine.
Slowly add the cold water, pulsing, until it forms a loose ball. You may need to add more water, do so 1 tablespoon at a time.
Tip the dough onto a clean work surface. Knead until the dough is smooth, about 10 minutes.
Wrap the dough in clingfilm and allow to rest at room temperature for 30 minutes.
Take out half of the dough, leaving the other half wrapped for now.
Lightly flour your surface with semolina flour and roll out your pasta either by hand or use a pasta rolling machine if you have. You want the dough to be evenly rolled out, until thin enough that you can see your fingers through it.
Lay it on the work surface and cut two even rectangles.
Pipe your filling, about a tablespoon per piece, on the one piece of pasta. Leave enough room between the fillings to press and cut between the ravioli.
Once you have piped the filling on, lay the other sheet of pasta on top. Carefully press around each filling pocket, pressing out as much air as possible.
Using a ravioli cutter, cut out each piece. Place them onto a tray dusted with semolina.
Repeat this process with the remaining pasta.
Allow all the ravioli to dry out for at least 30 minutes.
Bring a large pot of salted water to a simmer. Add the raviolis in two batches and allow to simmer for 2 minutes, or until they float to the top of the water. Scoop out with a slotter spoon and allot to drain. Drizzle over some olive oil.
Butter:
Heat the butter in a pan over a medium heat. swirl and whisk the butter occasionally, allowing it to become a golden nutty, brown colour. Remove from the heat and add the lemon juice and pine nuts. Add the ravioli to this and gently toss. Spoon over the beetroot pesto and serve hot.
