I was excited to make pasta, like super pumped.
As I’ve mentioned before, my mother craved and ate a lot of Italian foods while pregnant with me. And those meals were my favorite meals growing up.
I’ve gluten-free over 10+ years now (actually it’s been probably about 15 years since I really ate pasta), so I have gone without pasta for a long time. I’ve tried spaghetti squash (my favorite thing I’ve made with it is a Spaghetti & Meatball Ball <- click the link for the recipe), but lately I’ve been wanting to work on some gluten-free pasta. I got a kitchen aid mixer for our reception and my granny has an attachment for a pasta sheeter. I have been itching to use it. This recipe has been on my to-make list recipe for months. I actually borrowed the sheeter in March, but had to return it for Easter.
But this last week I resolved to make it happen finally. At the market I got some local beets. I hit up the goat cheese lady for her recommendation of a goat cheese that would pair with the beet. And she is such a good sales man, she recommended two and got her regulars behind her to agree. Who am I to disagree with the expert on goat cheese?
I will confess I was eager to try this specific recipe merely for looks. I thought the beets would make a beautiful color dough. And it did. But…… I do not like beets.
So I was pumped that they were beautiful. That they filled perfectly and the dough stretched enough for me to seal them on the sides. Plus they boiled in the water and floated to the top. My husband was worried they wouldn’t hold together since the beets made the dough moist. But they cooked nicely. And I was happy.
But I did have to talk myself into the first bite.
And……………………………. it was deliciously. I was pleasantly surprised. Made me want to try an assortment of flavors. Butternut. Tomato. Tortellini?
I also made some regular pasta and spinach fettuccine, which I will post later.
Beet Ravioli Goat Cheese
- 2 eggs
- 1 cup almond flour
- 1 cup tapioca flour
- 1 1/2 cup flaxmeal
- 1 ½ tbsp extra virgin olive oil
- 2 small beet, roasted & pureed
- 8 oz. chevre goat cheese
- 8 oz. feta goat cheese
- 2 tsp chopped sage
- 1/3 cup Kerrygold Butter
- 1 tbsp sage
- ¼ tsp lemon juice
To Make It Happen:
Wrap beets in foil. Bake for 40 minutes at 450. Cool. Peel. Puree in the food processor with the olive oil and eggs. Measure your almond flour, tapioca flour, and flaxmeal in a stand up mixer. Make a well in the center. Add the beet puree mix. Mix using a hook attachment. Transfer to a table, lightly coated in tapioca flour. Knead by hand for 7+ minutes. Shape into a ball. Cover with a bowl. Let it rest 30 minutes.
Divide the dough into 6 equal pieces. Flatten with your hands slightly. Dust with tapioca flour. Put it through the pasta sheeter attachment on the biggest setting. Lay the strips on a piece of parchment. My mother-in-law gave me a little pasta cutter, which is several generations old and probably from Italy. So I cute squares.
Beat together the filling ingredients. Place about a tablespoon of filling in every other square.
Beat an egg. Brush the parameters of the square with the egg. Place another square on top. Seal. I went around the outside and the top a little too with the brush. Use a fork to further seal the edges. Repeat with all the dough. This made A LOT of ravioli for me.
Freeze until you are ready to use them.
When you’re ready to eat, boil water in a pot with a little sea salt. Boil each ravioli for 7 + minutes. Remove with a slotted spoon. Place in a bowl.
Brown the butter, add in fresh sage and lemon juice. Pour over the top of the ravioli. Feel free to make another sauce if you do not want to use butter. Or make a meat/veggie filling if you want to skip the goat cheese.
Eat and enjoy!