Beet + Goat Cheese Ravioli with Parsley Pesto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thechubbyvegetarian.com.
Cooking tools:
- Food processor
- Pasta machine
- Stand mixer
- Fluted pastry wheel
- Ice cream scoop
- Oven
- Baking dish
- Pot
- Stove
- Mixing bowl
- Fine-mesh sieve
- Serving platter
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Airtight container
- Refrigerator
Ingredients
- 1 head garlic
- 4 medium red beets, reserve 1 for the pasta dough
- 1 tablespoon olive oil
- 10 1/2 ounces goat cheese
- 1 head roasted garlic, peeled
- 1 large egg
- 1/2 cup panko bread crumbs
- 4 sprigs of thyme, stems removed
- 1/2 teaspoon champagne vinegar
- Kosher salt
- cracked black pepper
- 2 1/2 cups all-purpose flour
- 3/4 cup peeled, chopped, roasted beet, about 1 medium
- about 3 tablespoons water
- 1 large bunch fresh parsley, long stems removed, about 2 cups
- 1 clove garlic
- 1 cup toasted hazelnuts, skins rubbed off
- Juice of 1 lemon
- about 1/3 cup olive oil
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