Beet and Goat Cheese Ravioli

Ingredients and Weight:

• 1 lb pre-cooked beets, peeled and diced
• 8 oz goat cheese, crumbled
• 1/4 cup chopped walnuts
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 egg yolk
• 1 lb pasta dough, divided into 8 equal pieces
• 1/4 cup olive oil
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

3 (out of 5)

Preparation Method Steps:

1. In a large bowl, combine the beets, goat cheese, walnuts, parsley, Parmesan cheese, and egg yolk. Season with salt and pepper to taste.
2. On a lightly floured surface, roll out each pasta piece into a thin sheet.
3. Place a heaping tablespoon of the beet filling in the center of one sheet. Brush the edges with water.
4. Cover with another sheet of pasta and press the edges firmly to seal.
5. Use a ravioli cutter or a sharp knife to cut out the ravioli.
6. In a large pot of salted water, bring to a boil. Add the ravioli and cook for 10-12 minutes, or until they float to the surface.
7. Heat the olive oil in a skillet over medium heat. Add the ravioli and cook for 1-2 minutes per side, or until golden brown.

Nutritional Information:

Per serving (4 ravioli):

• Calories: 250
• Fat: 12g
• Protein: 10g
• Carbohydrates: 30g
• Sodium: 200mg

Dish Characteristics:

• Vibrant and colorful
• Sweet and earthy flavor from the beets
• Rich and creamy goat cheese
• Nutty crunch from the walnuts
• Delicate and tender pasta
• Drizzled with olive oil for extra richness

User Comments:

• "Absolutely delicious! The combination of flavors is perfect." - Mary J.
• "I love the presentation, and the ravioli are so flavorful." - David K.
• "This dish is both elegant and easy to make, a great choice for a special occasion." - Linda L.
• "The goat cheese and walnuts add the perfect amount of richness and texture." - John S.
• "I would definitely recommend this dish to anyone who loves Italian food or wants to impress their guests." - Emily W.

Special Precautions and Tips:

• To prevent the ravioli from breaking, handle them gently and make sure they are cooked through before browning.
• For a crispier crust, pan-fry the ravioli in batches and make sure the oil is hot before adding them.
• If desired, serve the ravioli with a side of marinara sauce or a balsamic glaze for extra flavor.