Recipes fResh fRom the gaRden

Beetroot and Goats Cheese
ravioli in Lemon Butter Sauce
aLVaRo MaZ — Food WoRdS MaZ
WWW.FoodWoRdSMaZ.WoRdPRESS.CoM
Ingredients
2 medium size beetroots
100g goats cheese
1 lemon juice
1 tsp butter
2 tbsp toasted sliced almonds
Pasta dough
200g plain flour
2 eggs
For dusting: fine semolina
Method
1. Peel beetroot and boil in a
pot with enough water to
cover them, until soft. Drain
and puree beetroot in a
bowl. Add 2/3 goats cheese,
salt and pepper.
2. For pasta dough, combine
flour and a pinch of salt in
a large bowl. Form a well,
add eggs, stir to incorporate
and form a dough, adding
a little water if dough is
too dry. Turn onto a lightly
floured surface and knead
until smooth (8–10 minutes).
Cover in plastic wrap and set
aside to rest (1 hour).
3. Divide dough in half. Working
with one piece at a time,
feed dough through pasta
machine, starting at widest
setting and lightly flouring
dough as you fold and feed
it through, reducing settings
notch by notch until pasta
sheets are 2mm thick.
Cut out 24 10cm diameter
rounds with a pastry cutter.
4. Place 2 tsp pork mixture in
the centre of each round,
brush edges with water and
fold to form a half-moon
shape, pressing edges to
seal. Set aside on a tray
dusted with semolina.
5. Meanwhile, cook mezzalune
in a large saucepan of
boiling salted water until al
dente (4–5 minutes).
6. In a small saucepan melt
butter and add lemon juice.
7. Arrange mezzalune in
serving bowls, spoon over
lemon butter sauce and
remaining goats cheese.
scatter with sliced almonds
and parmesan and serve
hot.
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