Mmm… Food

Beet Ravioli stuffed with Goat Cheese, Ricotta and Sage
July 16, 2008, 9:53 pm
Filed under: Cooking

While we’ve had many more adventures than I’ve noted here, this is one of the latest and one of the best.   This past Sunday I made Beet ravioli stuffed with Goat Cheese, Ricotta and Sage.  A variation on a Martha Stewart Recipe.  Beets fresh from Wisconsin got roasted in the oven @ 375 for about 50 minutes.  The instructions had me wrap them in parchment paper, and then foil.  I wonder, do beets react with foil??  Why the need for parchment paper??  Let the beets cool a bit and the skins rubs right off of them.  Next, puree the beets in a food processor.  Add 2 eggs and an egg yolk.  For this, we had farm fresh eggs, picked alongside HWY 20 on our way back from Dubuque after visiting relatives for the 4th of July.  mmm… local tasty.  Add flour and salt and mix until you get a dough.  This is your pasta.  It was bright pink.  Seriously bright pink.  I kneaded the dough for 10 minutes to make it smooth, and turned everything from wrist up pink for the rest of the day.  Then the filling.  Fresh Ricotta, some goat cheese and Sage (which i picked from our front porch potted garden).  YEAH!!!  pretty simple, mix them up, dole them out in Tablespoons on a first layer of pasta, then cover and cut.

Ravioli Holla!!!

Ravioli Holla!!!


Nosh, that looks tasty

Nosh, that looks tasty


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