Roasted Beet Ravioli with Goat Cheese and Herbs

First of all, I am 100% aware that most of you will never recreate this date night dinner at home.

BUT my hope is that perhaps we can make homemade pasta together sometime or you’ll come over and let me make it for you.

Consider that an open invitation.

Big Guy and I have had homemade pasta on the mind lately and when I saw this gorgeous roasted beet ravioli, I knew it was the one.  And too be completely honest, it wasn’t all that difficult though we did learn a few lessons.

The dough is a simple mix of flour, eggs, a little salt and beet puree (nothing fancy – just roasted beets whirled in the food processor).  Once the dough was made, Big Guy took over with rolling the pasta.

beetdough

The key to not having red hands at the end of it all is to wear gloves.

The ravioli were stuffed with a goat cheese mixture of whole milk ricotta, goat cheese, thyme, chives, garlic and a little salt.

The first two lessons:  roll the dough a little thinner and use more filling.  Next time we want our ratio of dough to filling to be more equal.

Once the ravioli are formed, all that need is a quick dip in the hot tub (boiling salted water) to cook.  Fresh, homemade pasta takes only a few minutes to cook.

After they were cooked through, the raviolis were topped with browned butter and more herbs.

beetpasta

There is nothing better than a bowl of homemade pasta, stuffed with cheese and then drowned in brown butter.

Am I right, or am I right?

And while the process is a little time consuming, we love being in the kitchen together.  Especially sharing a bottle of wine and laughs.

But don’t think that the “homemade pasta” obsession is gone…we’re ready for our next pasta night in!

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