Making this my big non-vegan splurge of the week. This recipe needs some TLC if I'm to do it again. The filling didn't firm up quite as much as I would have wanted which made forming each tortellini more difficult than I've experienced with the almond filling and cashew filling. Still, this labor of love was very much worth the effort.
Source: Le Petit Eats | Serves: 4 | Time: 1.5 hr (includes down time)
Changes: made it into tortellini instead of ravioli using a previous recipe for the dough; replaced Parmesan with manchego
Dough (might not be enough for the filling)
1 1/2 cups whole wheat flour
1/3+ cups cold water
2 large beet
1/2 cup Swirly Girl Creamery goat cheese
4 tbsp grated Swirly Girl goat cheese manchego, plus more for garnish
2 eggs lightly beaten
S&P, to taste
6 tbsp unsalted butter (I had vegan butter on hand)
4 tbsp fresh chives chopped, plus more for garnish
2 tbsp dill chopped, plus more for garnish
4 tbsp toasted pinenuts
2 clove garlic minced
Add flour to a bowl. Gradually add cold water until you can form a ball. Wrap the dough in foil and let rest in the fridge for one hour.
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 along with the dough. It will need plenty of time to firm up in the fridge.
Now that the waiting game is over, roll out the dough on a floured surface. Cut out circles with a glass or cookie cutter.
Place 1 tsp of the filling in the middle of each circle. Use your fingertips and some water to moisten the edge of each round. Form a half moon and carefully press out any extra air.
Pick up both corners and start bringing them toward each other, press them gently on each other. Proceed with all tortellini until no dough and/or filling are left.
Heat a pot of salted water and bring to a boil. Lower the temperature to a minimum.
Gradually cook the tortellini for 3-4 minutes until they float on the water surface. Drain and set aside.
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 tortellini and season with salt and pepper to taste. Top with grated parmesan, pine nuts and additional fresh herbs.