Go Back
–+ servings

Goat's cheese ravioli with beet & hazelnut butter

Homemade ravioli filled with a mixture of beet and goat's cheese, served with aromatic hazelnut butter. A colorful and well-balanced dish that impresses with its combination of earthy, creamy and nutty flavors. Perfectly complemented by a fruity Gamay from the Beaujolais-Villages.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main course
Cuisine French, vegetarian
Servings 2 People
Calories 620 kcal

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

Nutritional values per portion

Calories: 620kcalCarbohydrates: 56gProtein: 21gFat: 33g
Keyword Beaujolais, Beet, Gamay, Goat cheese, Hazelnut butter, Ravioli, Vegetarian
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat