Beetroot Goat Cheese Pasta
Valentine’s Day is quickly approaching which means, you are probably looking for an easy, throw together (yet absolutely DELIVERING in taste and presentation) recipe to make for your Valentine. Fear not, this first (of three) recipe can be as elaborate as you’d like—this meaning you can either make fresh pasta or opt for store-bought. And yes, there is just the tiniest hint of sarcasm in that comment in reference to our queen, Ina Garten. I bought store-bought already cooked (purple) beets - this is the beet brand I swear by! - to make my life (and yours!) easier but alas you could most definitely cook your own beets for this recipe. I did, however, cook my own golden beets to go with the pasta because I love them and premade-already-cooked golden beets are just not a thing. I have rambled for too long now so… let’d get cookin’!
INGREDIENTS
BEETROOT GOAT CHEESE FILLING (AND/OR SAUCE)
250g cooked beets
1/4 cup grated Parmigiano Reggiano (of course, you can add more if you prefer!)
113g goat cheese
1 tsp kosher salt
1 tsp minced fresh thyme
1-2 tsp good olive oil
Few cracks of black pepper
PASTA DOUGH
1 1/2 cup all purpose flour
1-2 tbsp water
2 eggs
Pinch of salt
PASTA/ASSEMBLY
1 package store-bought pasta of your choice*
2-3 smaller-sized golden beets, roasted with olive oil, salt, & pepper and sliced into 1/4 inch slices for plating
1-2 tbsp chopped toasted hazelnuts (per serving)
Dusting of more Parmigiano Reggiano
*Only if not making own pasta dough!
Instructions
If making fresh pasta dough, I would recommend making this the night before and allowing the dough to rest in the fridge overnight. Combine flour, eggs, salt, and water (if needed) either by hand using the well method or in a food processor. Knead the dough on a floured surface for about 5 minutes once combined by hand or in food processor. Cover in plastic wrap and allow to sit overnight in the fridge.
Mix beetroot goat cheese filling ingredients in a food processor until you obtain a fine paste. Add additional “glugs” of olive oil if paste is too thick.
Transfer the beetroot goat cheese mixture to either a plastic bag or a pastry bag and allow to sit while you roll out your pasta dough. I like how Epicurious explains rolling out pasta dough both by hand and using machine.
Once your pasta is rolled out and you have a long rectangle, dollop the beetroot filling about an inch apart on one side of the dough (either the upper or lower portion of the rectangle, horizontally speaking). Next, fold the part of the dough that does not have filling over the other side of the dough where your beetroot filling is. Smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out.
You could also dollop the filling down the center of your pasta sheet, spaced about an inch apart. Place a second sheet on top, like making a sandwich, and then smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out.
Cut the ravioli-like pasta into squares (or small rectangles - shape does not matter too much as long as the filling in enclosed) and transfer the pasta to a flour-dusted parchment-lined sheet pan. Cover with a tea towel and continue repeating this process until the pasta dough is gone. I cooked the pasta scraps and ate them for lunch during the week - they are just as delicious just not as beautiful-looking.
Get a pot of water boiling on the stove with a good few pinches of salt to prep for pasta cooking. Heat a sauté pan near the pot of boiling water with some butter. Allow the butter to brown a bit to achieve a nutty richness for the pasta.
Drop your fresh pasta into the boiling water and watch as they come floating to the top (almost instantaneously!). Keep a close eye. If using store-bought pasta, boil your pasta water with lots of salt and cook pasta to al dente. Once the pasta is ready, strain it using a slotted spoon or sieve and transfer to the heated (and buttered — oh, la, la!) pan nearby. Add a bit of the pasta water and allow sauce to thicken before transferring to a plate for serving.
If using store-bought pasta, add about 1/4 cup of the beetroot mixture to the pan and add some pasta water. Combine and drop in your cooked pasta. Mix the pasta together with the sauce for a minute or two and move on to step 8.
Arrange plates with cooked pasta, roasted golden beets, toasted chopped hazelnuts, a little more of that browned butter sauce, and a dusting of Parmigiano Reggiano. Oh my heavens, your Valentine will thank you a million times over. Enjoy!
Follow @injoskitchen on Instagram & watch this recipe come to life:
https://www.instagram.com/reel/C0b9SCPr4Fq/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
