Gold Beet Goat Cheese Ravioli or Tortellini with Spring Herb Broth

March 30th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the ravioli & tortellini

1 cup gold beets, steamed until soft and mashed
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
¼ cup goat cheese
1 Ger-Nis fresh pasta recipe

For the spring herb broth

2 cups Ger-Nis sweet onion broth
1 teaspoon fresh chives, chopped fine
1 teaspoon fresh mint, chopped fine
1 teaspoon fresh tarragon, chopped
1 teaspoon orange zest

Directions

In a small bowl, mash together beets, orange zest, orange juice, parsley, chives, tarragon, mint, cilantro, and goat cheese. Mix until smooth and set aside.

For the tortellini

Using fresh pasta sheets cut with cookie cutters cut pasta into 3 inch discs, place a teaspoon of filling on the center of one pasta sheet, making sure not to over stuff. Fold the pasta disc in half making a half disc. Using wet fingers, seal all sides of tortellini by pinching down, making sure they are sealed well. Then fold the two sides of the half sphere towards each other and using your finger to make a small center hole, you will basically be forming a donut shape.

For the ravioli

Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place the raviolis or tortellini’s in lightly simmering sweet onion broth and cook for about 3 minutes or until the raviolis or tortellini’s float. Add orange zest and fresh herbs the last minute of the cooking time. Serve in a bowl with the broth and herbs.

Roasted Gold Beets, Cauliflower with Lentils and Rosemary

October 5th, 2010 § 1 comment § permalink

Serves 6


INGREDIENTS

Olive oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
2 cups yellow or brown lentils
2 cups vegetable stock
¼ cup fresh rosemary leaves
¼ cup fresh thyme leaves
3 medium gold beets, peeled and chopped into 1-inch cubes
2 cups cauliflower florets
Salt and pepper

PREPARATION

Preheat oven to 350°F

In a medium sauce pan, add olive and sauté garlic and onions until translucent, or about 5 minutes.  Add lentils, stock, herbs, beets and cauliflower and season with salt and pepper.  Bring to a boil and cook for about 15 minutes.  Place in pre-heated oven uncovered for about 30 minutes or until lentils, beets and cauliflower are tender.

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