Colorful beet pasta? It just kind of makes you smile. But how do they do that? With pureed beets mixed into the pasta dough to make beet pasta of course. And while it’s probably a great way to get the kids to eat their veggies, surprisingly, it doesn’t change the taste of the pasta. I expected it to be sweeter with the beets but it really wasn’t.
Anyway, I read that an LA restaurant called Knead & Co. Pasta Bar + Market has a “pasta lab” – basically it is a space that is set up with mixers, rollers, cutters and a large extruder for pasta production. Now I don’t have all of that equipment but what I do have is my amazing Kitchenaid mixer with a pasta attachment. So I think I need to get a pasta lab – oh, yea that sounds like fun.
MAKING BEAT PASTA.
Back to the purple pasta…. I pulled out my Kitchenaid mixer, hooked up the pasta attachment, put some beets in the oven to roast, and we got cooking.
First of all, we started out with Michael White’s basic pasta dough recipe and added the roasted beets. So to get started, in a large bowl, we mixed the eggs, beet, and oil together.
Next we added the salt to the flour and then creating a well in the flour we poured in the beet mixture.
Slowly, grabbing flour from the sides of the well, we made the beet pasta dough. Kneading the dough before wrapping it in plastic wrap to rest.
After letting the dough rest for an hour or two, we divided it into 4 equal balls and wrapped each in plastic. Working on one ball of the beet dough at a time, we rolled it through the Kitchenaid mixer pasta attachment. Starting on setting 1, we repeatedly rolled it through until we reached setting 8.
Once we got the beet pasta in long, thin strips, we cut the ravioli squares.
Finally, in a large skillet we add some oil, onions, and garlic to sauté. While that was cooking, we chopped some Swiss chard and added it to the skillet to wilt. Once the Swiss chard wilted, we added the lemon zest. Once cooked, we divided the vegetable mixture using half for the filling and serving the other half with the pasta.
For the purpose of the filling, we added half the vegetable mixture to a bowl along with goat cheese and ricotta and mixed well.
We laid the ravioli squares out and spooned filling onto each one.
Brushing the edges with egg white, we laid another square over it. Starting from the center, we pressed the squares together sealing in the filling.
Next, we brought a pot of water to a boil and cooked the ravioli a few at a time.
Lastly, to the remaining vegetable mix, we added the lemon juice and stock. After letting it simmer for several minutes, we spooned it over the cooked pasta. So look what we created!
COLORFUL BEET PASTA RAVIOLI
Colorful pasta is the new restaurant trend and this beet pasta ravioli is fresh way to try it. Roasted beets, lemon, Swiss chard, ricotta, and goat cheese make this dish worth trying.
- For dough:
- 3 beet, roasted, peeled, pureed, and divided
- 3 eggs, room temperature
- 2 tbsp. olive oil, divided
- Pinch of salt
- 2 cups flour + more for surface
- For filling:
- ½ red onion, finely diced
- ¼ tsp. salt & pepper
- 3 cloves garlic
- 1 lemon, juiced and zest grated
- ½ bunch Swiss chard, stems removed, roughly chopped
- ¼ cup ricotta
- 2 oz. goat cheese
- 1 egg white, beaten
- ¼ cup walnuts, roughly chopped
- For the ravioli:
- First of all, in a medium bowl, whisk together ½ the beet mixture, eggs, and ½ the olive oil. Then in a large bowl, whisk pinch of salt and flour together. Next, make a well in the center and pour in the egg mixture into the well. Gradually incorporate the flour mixture into the egg mixture until dough forms.
- Place dough onto a floured surface and knead until dough is smooth and slightly stiff, about 7 minutes. Wrap in plastic wrap and let sit until dough springs back when pressed with finger, about 1 to 2 hours. Divide dough into 4 pieces, dust lightly with flour, and wrap separately in plastic.
- Set the pasta maker to the thickest setting. Working 1 piece at a time, roll dough into a rectangle the width of the machine. Pass the rolled dough through the rollers. Fold dough and run through again. Repeat without folding, adjusting the machine to a thinner setting after each run until you reach setting 8. Dust with flour as need to keep pasta from sticking to the machine.
- Place pasta on a lightly floured surface and cut into squared for ravioli.
- Toast the walnuts:
- Preheat oven to 350° F.
- Add walnuts to a baking sheet and bake until lightly browned, about 2 to 3 minutes.
- For the filling:
- In a large skillet, add remaining olive oil, onion and garlic. Cook for several minutes until onions are translucent, about 4 to 6 minutes. Add the chard leaves and lemon zest. Season with salt & pepper and cook until leaves have wilted, about 2 to 3 minutes. Reduce heat but keep warm.
- In a large bowl, add the ricotta, goat cheese, and ½ the vegetable mixture to make the filling.
- To assemble ravioli:
- Place a teaspoon of filling in the center of one pasta square. Brush edges with egg and top with a second square. Starting from the center, press air our as you seal the ravioli. Repeat until all pasta are filled.
- To cook ravioli:
- Bring a pot of water to a boil and then add salt to water. Drop ravioli in a few at a time and cook for 6 minutes. Remove and place on greased baking sheet. Keep warm.
- To serve:
- Finally, to the remaining vegetables, add vegetable stock and a tablespoon of lemon juice. Simmer for a few minutes. Add 4 to 6 ravioli in several low bowls, spoon some of the vegetables and stock over the ravioli. Serve warm.