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Cook beet in a steamer for about 15 minutes or until flesh is easily pierced with a fork. Transfer to a bowl filled with ice water to cool. When cool, remove skin and chop coarsely
Add beet, goat cheese, 2 tablespoons parmesan, garlic, egg and a pinch of salt and pepper to a food processor. Pulse until smooth. Transfer mixture to refrigerator to chill while rolling out the pasta dough.
Roll out two sections of dough into thin sheets using a pasta machine. Test the thickness of the sheets by placing your hand behind it (if you can make out the shadow of your hand behind the pasta it is ready to be filled).
Place rounded teaspoons of the chilled filling onto one pasta sheet about 3 inches apart. Cover with the second sheet of pasta, pressing lightly on the filling to remove any air bubbles.
Cut ravioli using a ravioli cutter and press around the edges to seal.
Add ravioli to salted boiling water and boil gently for 2-3 minutes until pasta is cooked. The ravioli will begin to float to the surface when the pasta is done cooking. Remove with a slotted spoon and transfer to serving plates.
Add 1/2 cup of the pasta cooking liquid to a small saucepan and bring to a simmer over medium heat. Add herbs and cook for about 2 minutes. Gradually add butter 1 cube at a time, allowing each cube to melt before adding the next.
Spoon butter sauce over ravioli and season with salt and pepper to taste. Top with grated parmesan, pine nuts and additional fresh herbs.