Beet and Goat Cheese Ravioli

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Individually wrap beets, onion, and garlic in aluminum foil. Place on a baking sheet.

3. Bake in the preheated oven until beets and onion are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Let cool to room temperature.

4. Meanwhile, prepare the dough. Mix all-purpose flour, whole wheat flour, and 1/2 teaspoon salt together in a large bowl. Make a well in the center and mix in eggs. Gradually add water 1 tablespoon at a time, until dough comes together, adding more water as needed depending on how dry your dough is.

5. Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.

6. For the filling: Peel beets, onion, and 3 garlic cloves (reserve remaining garlic for another use). Quarter beets and onion and transfer to a food processor with garlic. Pulse until smooth, scraping down sides as necessary. Add salt, pepper, dill, and goat cheese. Pulse several times until well combined.

7. Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Pass the dough through a pasta roller according to the manufacturer's instructions until dough is about 1/16-inch-thick. Cover pasta sheet with a damp kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.

8. Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto dough about 3 inches apart. Lightly brush water around edges of filling. Gently place another sheet of pasta over filling. Press pieces together around filling, removing as much air as possible. Seal firmly.

9. Using a 2 1/2-inch cutter, cut ravioli from dough, ensuring filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Wrap any remaining dough and freeze for future use.

10. To serve, bring a large pot of salted water to a boil. Gently boil ravioli in batches until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.

11. Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes. Serve garnished with dill and goat cheese.

Cook's Note:

This makes approximately 32 raviolis. Ravioli may be frozen after being filled and sealed. Place them on a baking sheet and freeze, at least 4 hours. Store in an airtight container and keep frozen until ready to use.

Editor's Note:

Nutrition data for this recipe includes the full amount of garlic. The actual amount of garlic consumed will vary.