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. Continue reading “Gluten-Free Beet Ravioli with Goat Cheese”