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  • Apr 11th 2019
  • 0 comment


  • 2 1/4 cups 00 pasta flour
  • 1/4 teaspoon salt
  • 1 medium beet, peeled, cooked and pureed, about 1/3 cup
  • 2 large eggs
  • 1 teaspoon olive oil
Goat Cheese Filling
  • 3/4 cup goat cheese
  • 3/4 cup ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons finely chopped mint
  • 1 teaspoon finely chopped fresh parsley
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon zest
  • 1/2 cup butter
  • 1 clove garlic
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon chopped chives
  • 6 tablespoons Parmesan cheese


  1. Attach flat beater to your KitchenAid Stand Mixer. Add flour and salt to mixer bowl and turn to speed 2 to combine. Turn mixer off and make a well in the center of flour mixture. Add eggs and olive oil to well, turn to speed 2 and mix for 1 to 2 minutes. Add beet and mix until combined and dough holds together. Remove flat beater and attach dough hook. Knead on speed 2 for 2 to 3 minutes. Gather dough into a ball and wrap in plastic wrap and let rest at least 1hour.
  2. Combine filling ingredients in medium bowl. Store in refrigerator until ready to use.
  3. Attach KitchenAid Pasta Roller attachment with adjustment knob set to 1 to mixer. Divide dough into quarters and flatten 1 piece, keeping remaining dough wrapped. Turn mixer to speed 2 and feed flattened dough through rollers to knead.  Fold dough in half and roll again, repeat until dough is smooth and pliable and covers the width of the rollers.  Change roller setting to 2 and feed dough sheet through rollers to flatten, do not fold dough for this step.  Repeat for roller settings 3, 4 and 5.  Lightly dust pasta sheet with flour and set aside.  Repeat process with remaining dough.
  4. Attach your KitchenAid Ravioli attachment to mixer.  Fold one dough sheet in half and insert folded end between the forming rollers.  Rotate handle 1/4 turn to feed pasta sheet and secure between rollers.  Separate the loose ends of pasta sheet and drape over smooth metal rollers.  Snap hopper in place.  Using scoop spoon, spread 1 to 2 scoops of filling evenly in the hopper, pressing down gently.  Slowly turn the ravioli attachment handle, making sure formed ravioli strips are feeding freely though bottom of attachment. Repeat until dough sheet is filled and formed.  Place formed ravioli sheet on a lightly floured surface and let dry for 15 to 20 minutes before separating.  Repeat process with remaining filling and dough sheets.
  5. Bring large pot of salted water to a boil over high heat. Add pasta and cook about 3 to 4 minutes until al dente. Drain.
  6. Melt butter in skillet over medium low heat. Add garlic and cook 4 to 5 minutes until butter is browned. Season with black pepper. Add cooked ravioli to skillet and toss. Serve immediately with topped with Parmesan cheese and chives.

makes 6 servings