Contributing Chef- Abby Reibman-Author of The Desk and The Stove
This Venetian pasta dish is absolutely delicious (and colorful) for fall. The earthy beet and sharp goat cheese pair perfectly with the rich, buttery, sage sauce. Serve small portions as a fantastic appetizer for your next dinner party. The Hostess Handbook thinks the addition of poppy seeds adds a cool twist –and, is best served with a glass of Prosecco.
Ingredients:3 large beets ½ cup poppy seeds ¼ cup goat cheese fresh egg pasta dough 2 tbl chopped parsley butter chopped sage
1- Make fresh egg pasta dough following this process: fresh egg pasta. Cover with a damp kitchen towel and let rest.
2- Wash and wrap the aluminium foil and roast in the oven (350 F) for 45 min or until fork tender. Peel the beets while still warm, chop them into slices and put them in a medium bowl
3- Add in the goat cheese, poppy seeds and parsley and puree using a hand blender or food processor. Season with salt and pepper.
4- Prepare the ravioli: roll out the pasta dough as thinly as possible and cut two rectangles of equal size. Put small quantities of the filling in rows on one side of the rectangles about 4 cm apart and moisten the dough between the filling with a wet fingertip. Cut down and across the rows using a ravioli cutter, producing small envelopes of the dough enclosing the filling. Dry in a cool place for a few hours and cook in salted boiling water for 3-4 minutes.
5- Melt butter and sage (or rosemary for a stronger flavor) in a large sauté pan. Add the cooked ravioli and toss with Parmesan cheese.