Roasted Garlic & Feta Beet Ravioli
with an Arugula Walnut Pesto
1 ¼ cup goat feta
1 large egg
1 tbsp. fresh chives, finely chopped
Fresh ground pepper
1 small head garlic
2 small red beets
3 large eggs
2 cups all-purpose flour, plus extra for dusting
½ tsp salt
3 cups baby arugula, firmly packed
2 small garlic cloves
¼ cup walnuts
Salt and fresh ground pepper
1 cup extra-virgin olive oil
½ cup grated Parmigiano- Reggiano
Preheat oven to 400°F.
Trim ¼ inch off the top of the garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Place on baking sheet. Wrap beets in foil and place on the same baking sheet as the garlic. Roast for 40 - 45 minutes until beets are tender and garlic is completely soft. Set aside until beets and garlic have cooled.
To prepare filling: In a large bowl, combine feta, egg, chives and garlic, whisk until smooth and season with fresh ground pepper. Cover and place in the refrigerator until needed.
To prepare pesto : In a food processor, add arugula, garlic, walnuts, salt and pepper to taste and olive oil. Blend for 30 secs, add cheese and pulse for a few more secs. Set aside.
To prepare pasta: Remove skins from beets and discard. Quarter the beets and place them in a food processor and process until extremely smooth, about 1-2 minutes. Add eggs and pulse until combined. Add the flour and salt, pulse until a ball of dough forms. Continue to add flour, a tablespoon at a time until dough is not dry but still a bit sticky. Dust a working surface with flour and place dough and knead for a few minutes. Wrap dough in plastic wrap and let rest on the counter for 20 mins.
Cut the dough in half and run it through the widest setting on your pasta roller. Fold in half and run it through again. If it is sticking to the roller, flour it a little but you don't want the pasta too dry. Adjust the roller to the second setting and run the pasta through. Keep running the pasta through, without folding, until you have run it through the #5 setting. Repeat with the second piece of dough.
With a 3 -inch round pastry cutter, cut rounds out of the pasta sheets. Gather the leftover pasta dough and run it through the pasta roller and repeat the pasta sheet process.
Place a heaping teaspoon of the filling onto the center of a pasta round. With your finger brush the edge of the pasta round with water. Top with another pasta round and gently press the sides with a fork to seal the rounds together. Repeat with the remaining pasta. Cover finished ravioli with a towel.
Bring a large pot of salted water to a boil. Reduce the heat to a rapid simmer over medium-high. Slowly add the ravioli to the water. Gently stir to keep the ravioli separated for even cooking. Do not over crowd the pot. Cook for 5 minutes. Remove Ravioli and repeat cooking process with remaining.
Drizzle ravioli with arugula pesto, and grated Parmigiano-Reggiano.
SERVINGS 4 | PREP & COOK TIME 1 hr