The pasta dough will need to rest for about an hour, so each class makes for the next, so gets straight down to rolling for the ravioli!
Fresh from the garden: chives, mint
Recipe source: adapted from a recipe by Martha Stewart
Makes: 48 small ravioli
| Equipment:
· Pasta machines · A selection of mixing bowls · Salad spinner, paper towel · Chopping board & knife · Large metal spoon, teaspoons · Crinkly or pizza cutter · Pastry brush · 2 baking trays · A large stockpot & small saucepan · Slotted spoon · Colander · Serving bowls |
Ingredients:
· 1 quantity 500g beetroot pasta (complete first 8 points then continue with this recipe) · 200g ricotta · 150g goats cheese at room temperature · 10 chives · 2 sprigs mint · Semolina flour or fine polenta, for dusting · Cooking salt · Flaked salt & black pepper · Extra-virgin olive oil · 50g salted butter |
What to do:
- Fill the stockpot with water and set to heat to a rolling boil.
To make the filling:
- Wash and pat dry the mint and chives. Weigh the cheeses out. Saving one mint sprig for garnish, finely chop the leaves from the other to yield about 2 tablespoons worth. Snip the chives into tiny pieces & stir the herbs together with cheeses. Season with salt and pepper.
To make the ravioli:
- Dust a baking sheet and your work surface with the semolina flour. Working with each sheet of dough just after it’s been rolled, lay the sheet down on your dusted surface.
- Space tablespoons of filling about 10cm apart along just about a quarter in of the strip. Fold the top half over, and then gently press around filling to seal, working from centre out.
- Using a cutter, cut between each ravioli to separate. Transfer ravioli to sheet, and cover with a clean tea towel. Repeat with remaining pasta dough and filling.
- Add 2 tablespoons of salt to the boiling water in the stockpot and half of the ravioli. Cook, stirring once or twice to separate, for about 4 minutes until edges are just tender.
- Using a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm. Repeat with remaining ravioli.
- Meanwhile, once all the ravioli is almost cooked, melt the butter in the small saucepan over medium heat. Cook until butter is golden brown and has a nutty aroma for about 4 minutes.
- Divide ravioli among plates (if first batch has cooled, return them to hot water for 15 seconds, then drain). Spoon browned butter over ravioli. Serve immediately garnished with the mint.
Notes: To freeze ravioli, place in a single layer on baking sheets in the freezer for about 15 minutes, and then pack in airtight container. Freeze for up to 1 month. Do not thaw before cooking.
The Bondi Cook 
I will definitely try this recipe! Just the sound of beetroot pasta filled with goat cheese and mint sounds so tempting. Plus I have a garden full of beets that need to be used.. Thanks for sharing!