My family blends red horseradish every year for Christmas, and I figured I'd find a new way to use it... and as it happens, a delicious but not super healthy way to use it.
Red horseradish, if you're wondering, horseradish in beet juice. This is a fusion of my Ukrainian and Italian heritage.
Time: ~1 hr | Serves: 4
Ingredients
Dough
2 large eggs
1 3/4 cups semolina flour
1 tsp truffle-infused oil
1/2 tsp salt
5-6 tbsp water
All purpose flower for dusting
Filling
8 oz goat cheese
3-4 tbsp red horseradish (or just to taste)
Butter Sauce
2-3 garlic cloves, minced
6 tbsp unsalted butter (I used vegan butter since that's what I keep on hand)
1/4 cup fresh basil, finely chopped
2 tbsp lemon zest
Instructions
Adds eggs, water, flour and salt to the bowl of a stand mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 tablespoon increments. I ended up using 6.
Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes. Allow the dough to rest covered for 20 to 30 minutes.
While the dough rests, worth on the filling. Stir together goat cheese and horseradish. Taste along the way to get the right balance.
Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.
Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.
Lay out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.
When all the ravioli is cut, add to a large pot of boiling water and cook for 3-5 minutes. Add to collander and make sure the ravioli don't stick.
In a skillet, make your butter sauce by heating 1 tbsp of butter over medium heat. Add garlic and sautee for 1 minute. Add remaining ingredients, plus the ravioli. Toss to get the flavor combined.
Serve hot and enjoy!