Beet and Chevre Ravioli in a Blood-Orange and Fennel Sauce

Ever since I had been totally awed by the beautiful color of these beet ravioli they had been in the back of my mind, so I decided to go for it. They were incredible! While the beets made the dough a bit more challenging to work with than an egg-based dough, they also lent a wonderful tenderness to the finished pasta. Stuffed with a goat cheese, ricotta, and parmesan filling that melted out of the ravioli with every bite, they were a total win.

Beet and Chevre Ravioli in a Blood-Orange and Fennel Sauce

Three beets makes about 2 pounds of pasta, probably enough for 80-100 ravioli.  Extra dough can be frozen, wrapped in plastic wrap, for several months.

For the ravioli:

• 3 beets
• 1 TBS olive oil
• 3 eggs
• 5-8 cups flour
• 1 tsp. salt

For the filling (makes enough for 3-4 servings of ravioli):

• 1/3 c. ricotta cheese
• 1/3 c. goat cheese
• 1/4 c. grated parmesan cheese
• 2 tsp. olive oil
• kosher salt and pepper to taste

For the Blood-Orange and Fennel Sauce (makes enough for 3-4 servings of ravioli):

• 3 TBS butter
• 1 tsp. fennel seeds, lightly toasted and coarsely ground (can leave whole if desired)
• juice of 1-2 medium blood oranges
• zest of 1 blood orange

For the pasta dough:

1. Preheat the oven to 400°F.  Chop off beet greens, wash beets, and wrap in foil.  Roast in foil for 45 minutes to 1 hour (beets should be tender).  Allow to cool enough to handle, then peel off skin, and puree beets in blender.
2. Mix beet puree, eggs, olive oil, and salt in a large bowl.  Add 3 cups of flour, and incorporate fully with a wooden spoon.  Add remaining flour 1 cup at a time, kneading by hand between additions, until the dough is elastic, does not stick to hands, and has been kneaded for at least ten minutes.  I ended up using about 8 cups of flour to balance the amount of liquid that 3 beets added to the dough.
3. Allow dough to rest for 30 minutes.  Roll out using a pasta machine, or with a rolling pin as thinly as possible.

For the filling and ravioli:

1. Mix all ingredients together until smooth.  Season to taste.  Place a teaspoon of filling inside a 3 inch square of pasta dough.  Fold one edge over and seal edges, pressing together firmly with fingers.  Trim with a ravioli cutter for presentation.  Boil ravioli for 2-3 minutes in a gently boiling, salted pot of water.

For the sauce:

1. Melt butter in a small saucepan until beginning to foam.  Add fennel and sautee until fragrant, about 1 minute.  Add blood orange juice and reduce to desired consistency.  Season with salt as necessary.  Serve over ravioli; top with blood orange zest.