Beet Raviolis with Truffled Goat Cheese
(courtesy of Billy McCullough, chef/owner of Dragonfly restaurant. Serves 4)
3 red beets of similar size
3 yellow beets of similar size
Olive oil (enough to fill two pans containing beets)
2 tablespoons chopped parsley
4 tablespoons kosher salt
2 cloves garlic, chopped
Black pepper to taste
Juice of 3 lemons
Preheat oven to 375 degrees F.
Place beets with tops removed — red in one and yellow in the other so that the colors don’t bleed together — in two deep, heavy, oven-proof pans. Fill each pan halfway with beets. Then, add olive oil until the beets are covered. Add parsley, kosher salt, garlic, black pepper, and lemon juice (half in each pan).
Put the pans in the oven, uncovered, and cook until liquid comes to a boil. Then cover and continue braising for 35 minutes or until you can just easily put a knife into the beet. Cool beets a bit, peel with hands, and then cool completely.
Truffled Goat Cheese Filling
1½ pounds Chèvre (goat cheese) at room temperature
4 tablespoons white truffle oil
4 tablespoons basil, chopped
Mix filling ingredients together.
To make the raviolis, slice beets on a mandoline so they each are about 1/16-inch thick. They should be slightly thicker than transparent. Lay beets out on a sheet tray, putting matching sizes next to each other. Lay about 2 teaspoons of filling in the middle of each beet (may depend on beet size). Use your judgment as to the appropriate amount of filling. Then put a similar-sized beet on top of the goat cheese (the beet slices take the place of ravioli dough). Press down sides to seal the raviolis. It’s not necessary to bake the finished raviolis, though you may opt to for a few minutes if you want to melt the filling.
Top with balsamic glaze.
Balsamic Glaze
Reduce 4 cups of balsamic vinegar until thick and syrupy. Reduce at a simmer, and when you have tight bubbles, it should be done. You’ll have extra glaze left over, but you can put it on strawberries for dessert! of cilantro right before serving.
