Homemade Beet Pasta

If you are like me you LOVE beets. It took me a while to come around to beets but now I swear it is like I am a magnet for them!

If beets are on the menu, I am ordering that item! I especially love them with cheese.

For Christmas my boyfriend got me an awesome pasta roller from pampered chef and I got the pasta making vibe this past week to finally try it out!

This is my version of beet and ricotta (or goat cheese) ravioli!

I cooked the raviolis in a simple butter sauce and saw another recipe that gave me an idea to add poppy seeds!

Ingredients

1. 1 batch of egg pasta
2. 2 large beets, roasted, skin removed and mashed
3. 1/2 cup goat cheese or ricotta cheese
4. 1/2 cup butter
5. 2 tbsp poppy seeds
6. 1 tbsp minced garlic

Directions

1. Prepare pasta dough according the recipe, I attached the recipe I used here.
2. Once the beets are roasted and fork tender, cool them, remove the skin and mash.
3. Add in goat cheese
4. Make small ravioli size circles, and fill with 1 tsp of filling.
5. Wet sides of dough and add a top circle
6. Freeze prior to cooking

When Ready to Cook

1. Boil water
2. Place Ravioli in the boiling water, they are cooked when they float to the top
3. In a pan melt butter with garlic. Add in poppy seeds and cooked ravioli.
4. Saute until they have a bit of colour.

I served mine with crumble goat cheese on top because goat cheese is amazing!

Taste Ratings

Chuck’s Taste Rating: 

** it should be noted that chuck is not a beet fan 😜

Jess’s Taste Rating: