Colourful pasta meets nutty elegance
These homemade ravioli combine the earthy sweetness of beetroot with the creamy freshness of goat’s cheese. Refined with aromatic hazelnut butter, the result is a harmonious dish that impresses both visually and in terms of flavour.
The ideal wine accompaniment: Gamay AOC (Beaujolais-Villages, France)
The Gamay from the Beaujolais-Villages presents itself with lively flavours of red fruits such as cherry and raspberry, accompanied by floral notes and a subtle spiciness. Its light structure and fresh acidity harmonise perfectly with the earthy sweetness of the beetroot and the creaminess of the goat’s cheese. The nutty nuances of the hazelnut butter are wonderfully complemented by the fruity elegance of the wine, creating a balanced flavour experience.
Another 5 wine recommendations for this pairing
1st Pinot Noir AOC (Alsace, France)
An elegant Pinot Noir with fine flavours of red berries and a subtle spiciness. Its velvety texture and balanced acidity support the creamy filling of the ravioli and emphasise the earthy notes of the beetroot.
2nd Zweigelt DAC (Lower Austria, Austria)
A fruity Zweigelt with notes of sour cherry and a hint of pepper. The lively acidity and soft tannins harmoniously complement the sweet and nutty components of the dish.
3. Cerasuolo di Vittoria DOCG (Sizilien, Italien)
A harmonious red wine with flavours of red berries and a fine herbal note. The balanced structure of the wine complements the various flavours of the dish and adds a Mediterranean touch.
4th Trollinger QbA (Württemberg, Germany)
A light Trollinger with strawberry flavours and a subtle acidity. The fruitiness of the wine goes perfectly with the strawberry and balsamic combination, while the light structure does not mask the chicken meat.
5. Schiava/Vernatsch DOC (South Tyrol, Italy)
A fresh Schiava with flavours of red berries and a fine almond note. The light structure and moderate acidity of the wine harmonise well with the creamy filling and nutty butter.
The recipe:
Goat’s cheese ravioli with beet & hazelnut butter
Cooking utensils
- 1 Pasta machine or rolling pin
- 1 Ravioli cutter or knife
- 1 Pan
- 1 Pot
- 1 Chopping board
- 1 Knife
Ingredients
For the pasta dough:
- 200 g Flour Type 405
- 2 Eggs Size M
- 1 Tbsp olive oil
- 1 Pinch of salt
For the filling:
- 200 g Precooked beet
- 100 g Goat’s cream cheese
- 1 Egg yolk
- 1 Tbsp breadcrumbs
- Salt and pepper
For the hazelnut butter:
- 50 g Butter
- 30 g chopped hazelnuts
- 1 teaspoon lemon zest
Preparation
Pasta dough:
- Place the flour on a work surface, form a well and pour in the eggs, olive oil and salt.
- Knead the ingredients from the inside out to form a smooth dough.
- Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
Filling:
- Finely dice the beet and mix with the goat’s cream cheese, egg yolk and breadcrumbs.
- Season to taste with salt and pepper.
Shape the ravioli:
- Roll out the dough thinly using a pasta machine or rolling pin.
- Cut into strips and place small portions of the filling on top, leaving enough space between them.
- Brush the edges with water, place a second sheet of dough on top, press down lightly and shape into ravioli using a cutter or knife.
- Place the finished ravioli on a floured board and leave to rest briefly.
Cook ravioli & prepare hazelnut butter:
- Cook the ravioli in lightly boiling salted water for 3-4 minutes until they rise to the surface.
- Meanwhile, melt the butter in a pan, add the hazelnuts and toast lightly.
- Stir in the lemon zest and place the ravioli straight from the water into the nut butter. Toss briefly.
Recommended side dishes
- Lamb’s lettuce with honey-mustard dressing
- Toasted sourdough bread with olive oil
- Roasted green asparagus with lemon
