Beet & Goat Cheese Ravioli

This past winter I tried beets for the first time and actually really enjoyed them.  So I decided tonight to make Beet and Goat Cheese Ravioli.  It was delicious!!

Recipe adapted from Bon Appetit

2 medium sized beets (any color and variety will do)
4 oz. goat cheese
2 tablespoons dried breadcrumbs
1 batch of egg pasta dough
1 tablespoons poppy seeds
4 tablespoons (1/2 stick) of butter
Parmesan Cheese (freshly shredded)


1. Preheat oven to 400°. Pierce beets a few times. Place in a baking dish and cover with foil. Roast beets until tender, about 1 hour. Remove from oven and let beets sit until they are cool enough to handle. Peel off skin.
2. Grate beets into a bowl or chop with a food processor. Mix in goat cheese and dried breadcrumbs
3. Divide pasta dough in half (you should have 4 portions altogether). Roll 2 portions into even-shaped rectangles (or run through a pasta crank) until about 1/16 in. thick.
4. Place spoonfuls of filling about an inch apart along one portion of dough. When there is no more room on the dough, dab a little bit of water onto areas between filling (or mist with a spray bottle).
5. Place other portion of dough on top and press to seal. Try to work from the inside out, to avoid air pockets in the ravioli. Cut with a knife.
6. Melt butter in a large skillet over medium heat and stir in poppy seed; keep warm. 
7. Bring a large pot of salted water to a boil.  Working in batches, add ravioli to salted water until cooked through, stirring often, about 2 minutes. 
8. Using a slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 4 plates; sprinkle with Parmesan.