Beet pasta ravioli with goat cheese

1. Mix all the ingredients for the filling in a bowl and refrigerate.

2. Preheat the oven to 200 C. Line a small baking pan with foil. Trim the stems and tip off the beets and place on the foil. Drizzle with just a little olive oil and some salt and pepper and roast for 45 minutes. Set aside to cool.

3. Leave the oven on and place the hazelnuts for the sauce on a foil lined baking sheet and toast for just 4 or 5 minutes, just until they are fragrant. Set aside.

4. After the beets have cooled, take a small paring knife and peel off the skins. Quarter the beets and place in a food processor. Add the eggs and flours. Pulse until a ball of dough forms. Add a little more flour, a tablespoon at a time, until a dough forms that is not dry, but still a little bit sticky. Take the dough out, knead a little on the counter and place on a sheet of floured plastic wrap and wrap. Let rest on the counter for at least 20 minutes. Take your cheese filling out of the fridge and let the chill come off a little.

5. Cut the dough in half and run it through the widest setting on your pasta rollers. Fold in half and run it through again. If it is sticking to the rollers, flour it a little. You don't want the pasta too dry but you don't wait it to stick to the rollers. Adjust the rollers to the second setting and run the pasta through. Keep running the pasta through, without folding, until you have run it through the #5 setting. Don't go past the #5 setting for ravioli - the dough will be too thin and may break during cooking. And don't let your pasta sheets dry, like you do when you make fettuccine or spaghetti - you want them a bit sticky. Use them right away.

6. Bring a large pot of well salted water to a boil. Place a large skillet on your stove. Warm the olive oil and butter for the sauce in the skillet. Using the spider, lower half of the ravioli into the water and boil gently, not vigorously, for about 4 minutes. Lift them out with the spider and place them into the skillet. Gently toss with the butter and oil and keep warm. Add half of the chives and hazelnuts and toss. Repeat with the remaining ravioli and toss with the butter and oil. Transfer to a pasta bowl and sprinkle the remaining chopped chives and hazelnuts on top and serve.

7. *testo pride precej mehko, dodala sem še kar nekaj dodatne moke, da je bilo kolikor toliko trdo za valjat. Poskusi z manj rdeče pese oziroma kakšen drug recept.
Okus testa je bil sicer dober. Fila je bila super, lepo trda mogoče malenkost premalo okusa (naslednjič več kakih začimb), tudi omaka je bila dobra, nekaj drugačnega.