Beetroot & Goats Cheese ravioli in Lemon Butter Sauce


2 Medium size beetroots

100 gm Goats Cheese

1 Lemon Juice

1 tsp. Butter

2 tblsp. Toasted sliced almonds

Pasta dough

200 gm plain flour
2 eggs
For dusting: fine semolina


Peel beetroot and boil in a pot with enough water to cover them, until soft.

Drain and puree beetroot in a bowl. Add 2/3 goats cheese, salt and pepper.

For pasta dough, combine flour and a pinch of salt in a large bowl. Form a well, add eggs, stir to incorporate and form a dough, adding a little water if dough is too dry. Turn onto a lightly floured surface and knead until smooth (8-10 minutes). Cover in plastic wrap and set aside to rest (1 hour).

Divide dough in half. Working with one piece at a time, feed dough through pasta machine, starting at widest setting and lightly flouring dough as you fold and feed it through, reducing settings notch by notch until pasta sheets are 2mm thick. Cut out 24 10cm-diameter rounds with a pastry cutter. Place 2 tsp pork mixture in the centre of each round, brush edges with water and fold to form a half-moon shape, pressing edges to seal. Set aside on a tray dusted with semolina.Meanwhile, cook mezzalune in a large saucepan of boiling salted water until al dente (4-5 minutes).

In a small sauce pan melt butter and add lemon juice.

Arrange mezzalune in serving bowls, spoon over lemon butter sauce and remaining goats cheese. scatter with sliced almonds and parmesan and serve hot.

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1 Response to Beetroot & Goats Cheese ravioli in Lemon Butter Sauce

  1. Martha says:

    Como siempre Mi Varos,se ve delí y muy exótico,te felicito y cada vez crece mas la lista de cosass ricas que quiero comer,preparadas por ti.

    Un besote

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