At the end of April Adam and I took a trip overseas to Italy, Greece, France and Spain. When we weren’t on the cruise ship we were busy exploring all of the history and sights that this part of the world has to offer. During our stay in Venice we took an excursion to the Dolomite mountains. We ate lunch at Quinz Ristorante della Locanda Al Lago in a town called Misurina near the Dolomite Mountains. They have an insanely extensive menu and it was difficult to order just one meal. Adam ordered a pizza and I had the beet ravioli dish.
The ravioli was so colorful and flavorful. Beets are such a beautiful vegetable and I would have never thought to use them in ravioli. You could see and taste the sweet pink beets on the inside and taste the salty and smoky cheese that was sprinkled over the dish. I knew I had to try to make this dish at home.
To make this pasta I used a simple dough recipe that I found on Food.com. I peeled and steamed the beats then I mashed them with the ricotta and added some salt and pepper. I cut out circles of the dough and placed the filling on the inside, topped it off with another dough circle and used the edge of a fork to close them up.
While the ravioli was drying out for a while I made the goat cheese sauce which mostly consisted of goat cheese, white wine and chicken broth. When this was almost done I popped the ravioli into a pot of boiling water and cooked them for 10-15 minutes.
These turned out so delicious. It made about 28 raviolis total and I had some extra filling left over. The sauce paired well with the beet filling. Enjoy!