Beet Ravioli

This one was really good, although a lot of work for a really mild beet flavor. Plus, my blender didn't work so well so we had beet chunks in the pasta (very thick pasta).

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• Beet Ravioli
• Makes: 4
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• Ingredients:
• For the pasta:
• 3 beets
• 1 TBS olive oil
• 3 eggs
• 5-8 cups flour
• 1 tsp. salt
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• For the filling:
• 1/3 c. ricotta cheese
• 1/3 c. goat cheese
• 1/4 c. grated parmesan cheese
• 2 tsp. olive oil
•  salt and pepper to taste

Directions:
For the pasta, I boiled the beets, peeled them, and pureed them with eggs and flour to form the dough. Again, my blender didn't work very well and there were chunks.  I suggest using a food processor (which I don't have at this point). Form into a ball of dough and roll out with a rolling pin (or pasta maker).  

For the filling and ravioli, I Mixed all ingredients together until smooth.  Season to taste.  Place a teaspoon of filling inside a 3 inch square of pasta dough.  Fold one edge over and seal edges, pressing together firmly with fingers.  Boil ravioli for 2-3 minutes in a gently boiling, salted pot of water.

You can make a sauce to pour over this dish, but we were so sauced out from the "brown butter" sauce that we just used olive oil and parmesan cheese.