BEET & GOAT CHEESE RAVIOLI FILLING RECIPE

In my previous blog I posted how to create your very own ravioli dough.

Here is a recipe for creating your own ravioli filling – beet & goat cheese.  I think this maybe my favorite ravioli filling of Chef Wout’s!!  

Our next ravioli cooking class will be on Monday, April 14th, where Chef Wout will share all of his top ravioli making secrets.

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Photo: Ariane@Design

Beet & Goat Cheese Ravioli Filling

Four portions 

350 gram beets

100 gram goat cheese

salt, pepper

1 bay leaf

1 sage leaf

Directions:

Peel the beets and chop them roughly. Put them in a pan with the bay leaf, salt and pepper.

 Add water till the beets are just covered. Bring to a boil and cook until they are tender. About 15 minutes. Discard the bay leaf and strain the beets… But carefully. We don’t want the whole kitchen painted red.

Weigh out the goat cheese. Combine them with the sage in a food processor. Mix until it is smooth enough. Can be a bit chunky, that will give it some texture.

Season with salt and pepper to taste.  The filling can be used when it is firm enough. Might need some cooling down time. Scrub your hands and remind yourself to wear gloves next time you peel beets.

Recipe: by Chef Wouter Schipper

 

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