Recipes

The rich, sweet filling of roasted beets is complemented by the unique flavor of a luxurious goat cheese sauce. Don't be intimidated by making fresh pasta—you can substitute store-bought wonton wrappers in a pinch.

1 pound fresh egg pasta

2 large red beets, roasted

½ cup ricotta cheese

⅓ cup walnuts, ground

2 tablespoons unsalted butter

2 tablespoons flour

1 cup half and half

4 ounces chevre goat cheese

Salt and pepper

1 teaspoon Dijon mustard

1½ tablespoons lemon juice

Roll fresh egg pasta dough into thin sheets. Using a 3-inch round biscuit cutter, cut sheets into 48 rounds. Keep rounds covered with damp towels to prevent drying.

Grate roasted beets and mix with ricotta cheese and walnuts. Place a bowl of water next to work surface. Spoon 1 teaspoon of filling onto half of each round. Dip fingertip into water and dampen edge of one round. Fold dough over filling and press edges firmly to seal. Cover completed ravioli with damp towels to prevent drying.

Boil water for ravioli. Meanwhile, in a medium saucepan, melt butter, add flour, and cook for approximately 1 minute. Add half and half, goat cheese, a pinch of salt and pepper, mustard, and lemon juice. Stir until the sauce is smooth. Cover and set aside.

Place ravioli in boiling water and for approximately 3 minutes, or until the raviolis float. Drain well and transfer to plate. Pour goat cheese sauce over top and serve immediately.