Beet Ravioli from Palat Miami

serves many
Ingredients
7 medium red beets
6 oz goat cheese
2 oz grated Parmigiano
Chives, chopped
Hazelnuts, toasted
Salt and pepper, to taste
3 egg yolks, whipped
Flour, for dusting
1 package pasta sheets
Method
Peel and roast beets. Chop them into various sizes. Put beets in a colander, with a bowl underneath to catch any excess liquid. Let the beets drain for about an hour in the refrigerator.
Put the drained beets, goat cheese, Parmigiano, salt, and cracked black pepper in a food processor. Blend until smooth. Season to your liking. Scrape the contents into a bowl. Using a spatula, fold in chives. Put the mixture in a disposable pastry bag.

Lay one pasta sheet on a floured surface. Brush lightly with egg yolk. Pipe a half-tablespoon of beet mixture on a pasta sheet, leaving three inches between each dollop of filling. Cover gently with another pasta sheet. Carefully press your fingers lightly around the dollop of beet mixture to allow the air to escape. Punch out the ravioli with a two-inch-round ring mold or cookie cutter. Flour a plate and put the ravioli on it. Freeze for about 45 minutes or until fully frozen. Cook ravioli in salted water, until done.
Chef Note: When frozen, ravioli (and other stuffed pastas) hold their shape better and cook more evenly. If not frozen, the moisture from the mixture will penetrate the pasta sheets on both sides, and they will break in the water.
To serve: Toss in butter and water. Spoon onto a dish. Garnish with hazelnuts, chives, and grated Parmigiano.

Palat Miami is located at 4702 NE 2 Avenue.