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Beetroot ravioli with goat's milk cheese and herb butter

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 16
Servings 6


  • 125
    raw beetroot, cut into chunks
  • 4
    jumbo eggs, beaten
  • 500
    cake flour
  • pinch salt
  • grated Parmesan cheese, chopped herbs and olive oil for serving
  • 15
    olive oil
  • 1
    small onion, finely chopped
  • 65
    pine kernels
  • 1
    clove garlic, crushed
  • 600
    spinach or Swiss chard, stalks removed, chopped
  • salt and milled pepper
  • 180
    goat's milk or feta cheese, crumbled
  • 250
    finely chopped fresh herbs
  • 250


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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