Beetroot & Goat Cheese Ravioli with Walnut Pesto


Category, DifficultyBeginnerPrep Time2 minsCook Time3 minsTotal Time5 minsYields1 Serving

This is a unique recipe which features one our signature filled pasta fillings, beetroot and goat’s cheese. The blood red of the beetroot soaks our lovely pasta and the colour seeps through the rich egg pasta. The beetroot imparts a rich earthy tone with a creamy tangy finish from the goat’s cheese.

To our pasta, we add a Ligurian classic, Walnut Pesto. Walnuts are thought to originate from Persia and the Genoese who were a great seafaring people are thought to have brought back Walnuts to Liguria from their travels. Twisting the classic Ligurian basil pesto to walnut pesto became quite a trend in Genoa and today this Salsa di Noci has become famous in its own right.  Walnuts and cashews add a corpulence and creaminess while the nuttiness blends with the earthiness of the beetroot. On top of the dish we add a sprinkle of Parmesan to finish.


INGREDIENTS

250 g La Tua Pasta Ravioli Beetroot & Goat Cheese
90 g Walnut Pesto
30 g Parmigiano Reggiano

Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes

Buy the ingredients

METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Ravioli

3

Cook for 3 – 4 minutes depending on preference

4

Put the pesto in a pan and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the Ravioli). You can always add 1 tablespoon of pasta water after if you would like

5

Gently coat the Ravioli with the sauce and plate and top with Parmesan cheese.

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Ravioli Beetroot & Goat Cheese
 90 g Walnut Pesto
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Ravioli

3

Cook for 3 – 4 minutes depending on preference

4

Put the pesto in a pan and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the Ravioli). You can always add 1 tablespoon of pasta water after if you would like

5

Gently coat the Ravioli with the sauce and plate and top with Parmesan cheese.

6

Buon Appetito!

Beetroot & Goat Cheese Ravioli with Walnut Pesto

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