Prepare to embark on a gastronomic journey that will tantalize your taste buds and elevate your home cooking to restaurant-worthy levels! This stunning Beet and Chevre Ravioli is not just a dish—it's an experience that blends the earthy sweetness of beetroot with the creamy, tangy richness of goat cheese, all nestled within delicate pasta pillows. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this recipe promises to be a showstopper that's surprisingly simple to create.
Prep Time: 40 mins
Cook Time: 10 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g beetroot, cooked and pureed
- 150g goat cheese (chevre)
- 1 package of fresh ravioli
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the beetroot. If you haven't already, cook the beetroot until tender. This can be done by boiling or roasting. Once cooked, allow it to cool slightly, then peel and puree it using a food processor or blender until smooth.
- In a mixing bowl, combine the pureed beetroot and goat cheese (chevre). Mix well until the ingredients are fully incorporated. Season the mixture with salt and pepper to taste. Set aside.
- Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare the garlic and olive oil. In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic; you want it golden, not brown. Remove from heat and set aside.
- Once the water is boiling, gently add the fresh ravioli. Cook according to the package instructions, typically around 3-4 minutes, or until they float to the surface and are tender. Stir gently to prevent sticking.
- While the ravioli are cooking, prepare your serving plates. Once the ravioli are done, use a slotted spoon to transfer them directly to the plates.
- Drizzle the sautéed garlic and olive oil mixture over the cooked ravioli. Spoon the beet and goat cheese mixture on top of the ravioli. Optionally, you can add more salt and pepper to taste or garnish with fresh herbs if desired.
- Serve immediately while hot, and enjoy your delicious Beet and Chevre Ravioli!
Tips
- Beetroot Preparation: For the most intense flavor, roast your beetroots instead of boiling. This concentrates their natural sweetness and adds depth to your puree.
- Cheese Selection: Use a high-quality, fresh chevre for the most creamy and authentic flavor. Allow it to come to room temperature before mixing with beetroot for easier blending.
- Garlic Technique: When sautéing garlic, use low to medium heat and watch carefully. Golden garlic adds nutty flavor, while burnt garlic turns bitter.
- Pasta Perfection: Fresh ravioli cook quickly, so have all your other components ready before boiling. Test one ravioli first to determine the exact cooking time.
- Presentation Matters: Serve immediately to enjoy the optimal texture and temperature. A sprinkle of fresh herbs like chives or microgreens can add a beautiful final touch.
- Make-Ahead Option: You can prepare the beet and cheese filling a day in advance, storing it covered in the refrigerator to save time on cooking day.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 40mg
