Name: Beetroot and Goat’s Cheese Ravioli
Yield: Serves 4
Cuisine: Italian
Ingredients: salt; shaved Parmesan cheese; rocket pesto; 2 recipe quantities pasta dough (made without the thyme but adding about 50 ml/2 fl oz beetroot juice); 4 banana shallots, or 6–8 ordinary shallots, halved and sliced; a little butter; 1 tbsp sugar; dash of white wine vinegar; 200 g (7 oz) goat’s cheese, crumbled; 1 tbsp ricotta cheese; olive tapenade (optional); plain flour, for dusting; 1 egg, beaten

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

For the beetroot juice, put a peeled raw beetroot through a juicer or grate a peeled raw beetroot and cover it in water for 2 hours. If you have ravioli moulds, they save lots of time and produce very good results.

Ingredients

2 recipe quantities pasta dough (made without the thyme but adding about 50 ml/2 fl oz

Method

A couple of hours ahead, prepare the filling. In the butter very gently cook the shallots with the sugar and white wine vinegar for about 10 minutes, stirring occasionally, until nicely caramelized. Set aside to cool. Mix the two cheeses in a bowl.
On a well-floured surface, roll out the pasta dough to a 40 X 30

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Beetroot and Goat’s Cheese Ravioli

Ingredients

Method

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