Roasted Beet & Goat Cheese Ravioli
Roasted beet & whipped goat cheese ravioli is a pasta-free appetizer or side dish you can enjoy at the holidays or throughout the year.
Equipment
- Mandoline slicer
- Baking sheet
- Aluminum foil
- Ravioli cutter (or other shape cutter)
- Paper towels
Ingredients
- 3-4 Beets
- 2 tbsp Olive Oil
- 4 oz Goat Cheese room temperature
- 1 oz Hazelnuts chopped
Instructions
- Preheat oven to 425 degrees F.Cut off the roots/leaves and the bottom of each beet. Then scrub under water, removing any remaining dirt. *I like to use a small sink brush to help get all of the dirt off.*Once scrubbed, dry off with a towel. Tear off three sheets of aluminum foil, large enough to fully wrap around each of your beets.Place each beet on each piece of foil. Carefully pour a little bit of olive oil over each beet and then -- using your hands -- make sure the oil is fully coating each beet. Once coated with olive oil, tightly wrap the foil around each beet and place onto your baking sheet.Place into preheated oven and roast for about 45 minutes to an hour. The timing will depend on the actual size of your beets. Mine were large and took the full hour. At the 45 minute mark, you can start testing them by poking with a fork. Once they're "fork tender," they're done!Once roasted, remove from oven and let cool in the foil. When your beets are completely cool, remove from foil wraps. Using a paper towel (for less mess) in each hand, pick up one beet at a time and carefully "scrub" off the skin. *It should easily peel off by rubbing the paper towel over it.* Do this process with each beet.
- Using your mandoline slicer -- using the thinnest setting -- carefully slice each of your beets. You'll need two slices per ravioli so make sure you have an even number for your necessary serving size.Once your beets are sliced, take one slice at a time and create your "ravioli." I used a ravioli cutter, but you can use any shape cutter you have on hand. Place the beet slice on a cutting board and then line up your cutter (so that all sides are within the beet) and then press until the beet is cut through the whole way. Do this with each slice.
- If using Chevoo, remove the goat cheese chunks from the oil and place into a bowl. With a fork, smash the goat cheese and then between to whip it until it's well combined and smooth. You can use a little bit of the oil from the jar if it's not smoothing out completely.
- On each serving dish, place the bottom layer of each ravioli. Then take your whipped goat cheese and dollop a little into the center of each beet. Once you have all of the goat cheese added, take the remaining slices and very carefully place over the goat cheese. *Try not to push down too much or the cheese will squirt out of the sides. Once all of the ravioli have been topped, drizzle a little bit of the olive oil from the jar over top and sprinkle with hazelnuts.
- If you're not using Chevoo brand, you can use any goat cheese you like and then just use regular olive oil for the whipping and drizzle portion.If you have extra goat cheese, you can add a little dollop to the plate for added plating pizzazz.