Beet Ravioli Recipe
Watercress, Lavender Goat Cheese, Pink Peppercorn & Pumpkin Seeds
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Ingredients
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Ravioli and Filling
Method
Preparation
- 1
Prepare the Beetroot
Cook the beetroot until tender, then allow to cool, peel, and puree until smooth.
- 2
Make the Pasta Dough
In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and beet puree. Mix until a dough forms. Knead for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Prepare the Filling
In a bowl, combine the lavender goat cheese and chopped watercress. Mix well and set aside.
- 4
Roll Out the Dough
Divide the rested dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin.
- 5
Form the Ravioli
Place teaspoons of the goat cheese mixture on one sheet of dough, spacing them about 2 inches apart. Dampen the edges with water, then cover with another sheet of dough. Press to seal and cut into squares or circles.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float. Remove with a slotted spoon.
- 7
Prepare the Topping
Toast pumpkin seeds in a dry skillet over medium heat until golden. Set aside.
- 8
Serve
Plate the ravioli and sprinkle with toasted pumpkin seeds and crushed pink peppercorns. Serve warm.
