Beet + Goat Cheese Ravioli with Parsley Pesto » The Chubby Vegetarian

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 and cracked black pepper, to taste
• 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
• Kosher salt and cracked black pepper (to taste)