Beetroot ravioli with goat’s milk cheese and herb butter

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

125.00 g beetroot — raw, cut into chunks
4.00 eggs — jumbo, beaten
500.00 g flour — cake
salt — pinch
parmesan cheese — grated
FILLING
15.00 ml fresh chillies — 573
1.00 onion — small, chopped
65.00 ml pine nuts
1.00 garlic — cloves, crushed
600.00 g spinach — or Swiss chard, chopped
salt and freshly ground black pepper
180.00 g goat's milk cheese — or feta cheese, crumbled
HERB BUTTER
250.00 ml fresh mixed herbs — finely chopped
250.00 ml butter
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Method:

Purée beetroot and eggs. Place flour and salt in a large bowl, make a well in the centre and add puréed beetroot and eggs. Knead for 5 minutes, then set aside to rest for 30 minutes.
FILLING: Heat olive oil in a frying pan, add onion, pine kernels and garlic and fry until onion is golden.
Add spinach and fry until wilted and no liquid remains. Season, then cool. Add goat’s milk cheese and mix well.
Roll dough out thinly and cut out 4 to 5 cm-diameter rounds with a biscuit cutter. Place 5 ml (1 t) filling on each round. Fold over and seal edges with your fingers, then boil in a large saucepan of salted water for 3 minutes. Drain.
Toss ravioli with herb butter, and sprinkle with Parmesan cheese, extra chopped herbs and olive oil.
HERB BUTTER: Mix herbs and butter in a bowl until well blended. (Store in an airtight container in the fridge for up to 2 weeks.)



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