I get a tad frustrated from time to time, I enjoy cooking and baking so much. But when I try to post recipes that get more pins and page views on my blog, I tend to steer away from the things I love to make.
I've noticed over the years, that recipes that I am most proud of get viewed the least amount of times. However simple recipes like S'more Dip, or Sriracha Chicken Fingers get shared over and over. I love the traffic they generate (this is a business after all traffic = income) but they are not as fun to prepare in my opinion.
When I started my blog in 2011, I wanted to challenge myself and others. I wanted to share my love for food, improve my skills and encourage my following to do the same.
The general public is too busy to take time to improve their skills. We all have jobs, family and obligations that keep us from doing things we love. A lot of people love cake mixes, quick fixes and 20 minutes meals. I don't hate those things either! I love dinners that are easy to prepare. They have a HUGE spot in my life considering I do not have time to make a gourmet dinner every night of the week. But to blog them is just not nearly as fun for me
Today's recipe, probably will hardly get any page views because, it's homemade pasta (ain't nobody got time for that!), and it contains goat cheese. My fans are not huge on goat cheese..... and given the results of a recent poll on facebook. Many people detest beets!
But I just don't care.... facebook followers be darned. I want to share some beets, homemade pasta AND goat cheese. I will still mix it up from time to time and blog something fun and easy..... but for today I'm blogging for my enjoyment.
Try this recipe, you may surprise yourself and find something new that you enjoy eating. Most of all you may learn a new skill. Pasta making is time consuming, but it is so fun. I put music on and get to rolling and shaping and am able to tune out the chaos of everything around me.
Roasted Beet Ravioli with Goat Cheese and Herbs
Recipe adapted from my Pumpkin Ravioli
For the pasta:
1 cup all purpose flour
1 cup semolina flour (if you don't have it, sub for all purpose)
1/2 cup beet puree ( I roast my beets first, directions to follow)
2 large eggs
1/2 tsp salt
For the filling:
1/2 cup ricotta cheese
1/2 cup chevre (goat cheese)
1 tbs fresh thyme (stems removed)
1 tbs diced chives
2 cloves of garlic, minced
1/4 tsp salt
For the topping:
1/2 cup of unsalted butter, browned (directions to follow)
salt and pepper to taste
garnish with fresh herbs
- In the bowl of your electric mixer, using your dough hook attachment mix both types of flour, salt, eggs and beet puree together on medium speed until a dough forms and is barely sticky. If you have to you can add 1 tbs of semolina flour in at a time if it is too sticky.
- Knead dough by hand a couple of times to just to ensure is the right consistency. Cover and allow to rest for about 15-20 minutes.
- While the dough is resting prepare your filling.
- In a mixing bowl, using a fork mix all of the filling ingredients together, set aside until ready to fill ravioli.
- Break off 2 inch balls of dough and flatten with your hands into a disk. Feed through your pasta roller. I use my KitchenAid attachment. You can also roll it out by hand using a rolling pin on a lightly floured surface.
- Once dough has gone through the roller, fold in half and feed through the roller again. Repeat the fold and roll process 5 or 6 times or until the dough is smooth.
- Once dough is rolled, lay on a lightly floured surface using a sharp knife, cut into 1 1/2-2 inch wide rectangles OR use a ravioli press (I happen to own one)
- Fill the center of one end of pasta with about 1/2 tbs of your filling. Fold the opposite end up and seal ravioli with a fork.(or again use the press)
- Drop into a pot of boiling water, and boil for about 3 minutes or until they float to the top. Strain and place into your serving dish.
- Serve with brown butter, fresh herbs, salt and pepper to taste.
*To prepare brown butter, heat butter in a small sauce pan over medium/low heat. Melt and allow it to slightly brown until it starts to get a nutty/toffee scent. Remove from heat and use as directed.*