Beets and Goat Cheese Ravioli, Poppy Seed and Sage Butter
MAIN INGREDIENTS OF THE DISH: Beets, Goat Cheese
FLAVOR PROFILE: Sweet, Creamy
SPICES-HERBS-SEASONING: Sage, Poppy Seed
TIME TO EXECUTE: 40 minutes
For the Ravioli:
- 4 sheets thin pasta
- 1 cup red beets (cooked, cleaned and chopped into small dice)
- 1/2 cup goat cheese
- 10 sage leaves (chopped and browned)
- 10 tbl butter (browned)
- egg yolks (from 4 eggs, beaten)
For the Sauce:
- ¼ cup browned butter
- 1 tbl poppy seeds
- 6 sage leaves (fried)
For the beets: In a small saucepan, add beet and fill water to the top. Cook on low heat until beet is soft, about 20 minutes. Let beet cool in an ice bath then peal and chop into small dice.
For the ravioli: In a medium sauté pan, add butter and sage, sauté until lightly browned and set aside to cool. In a small bowl, mix together beets, goat cheese, sage and browned butter. Line 2 sheets of thin pasta together and cut into small squares, take the remaining 2 sheets of pasta and do the same. Form 1 tbl of the filling into a ball and place into the middle of one side of the square. Take the beaten egg yolk and brush the edges of the pasta, take the other half of the pasta and place on top. Press around the mixture firmly so the pasta does not open up while cooking. In boiling salted water, place ravioli inside and cook for about 3 minutes.
For the sauce and plating: In a fryer, fry sage leaves until crispy (about 30 seconds) set on a plate with paper towel so it catches the oil from the fryer; set aside. In a medium sauté pan, add butter and sauté until lightly browned, add poppy seeds and then the raviolis, toss until pasta is fully coated. Place in the center of a plate and garnish with fried sage leaves. Serve hot.