Tri-colored ravioli filled with goat cheese and chives

Ingredients for dough

1-1/2 cups all-purpose flour
2 eggs
¼ teaspoon salt
1-2 tablespoons water (as needed)

I use my Kitchenaid w/dough hooks and blend until it forms a dough ball.
After the dough is formed, separate into three equal pieces. Wrap all dough with plastic wrap whenever you are not using it.

To make the red dough:
I mashed a few canned beets until I got a paste (about 2 tablespoons) Add the mashed beets to one of the separated portions of dough. Mix again in blender adding more flour until you get the right consistency for your pasta dough.

To make the green dough:
I cooked, mashed and chopped spinach. Using about 2 tablespoons to add to the other separated portion of dough. Mixing again in blender adding more flour until pasta dough consistency.

To get the striped pasta:
Roll the white dough ball into a sheet. Roll the green and the red pasta into sheets. Use the fettuccine noodle attachment to cut the green and red pasta into noodles. Place the colored noodles over the white dough sheet in the desired color sequence, leaving spaces where the white color should show. Press the colored noodles so that they will stick to the white dough sheet, and roll the sheet to the desired thickness using the pasta machine. Tri-colors will only be on one side.

Ravioli filling

8 oz soft goat cheese
2 Tbls chopped chives
2 Tbls grated Romano cheese
a drop or two of milk

Mash or blend all ingredients until you have a paste.

Use desired sauce or just olive oil and grated cheese. The goat cheese filling is AMAZING!

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3 Responses to Tri-colored ravioli filled with goat cheese and chives

  1. Lynda says:

    OMG!! That is a lot of work. I’m sure it was knock-your-socks-off DELICIOUS!

  2. It sure was a lot of work Lynda. Lets just say I’ll be sticking with regular colored ravioli from now on. lol

  3. Ingrid says:

    Lets just keep it at ****WOW****

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