Milawa Goats Cheese and Chive Ravioli, Caramelised Onion Puree, Roasted Baby Beetroots, Pine Nut and Truffle Vinaigrette
Beetroot Pasta Dough
500g 00 flour
50g Gluten flour
40g Beetroot powder
235g Whole eggs
210g Beetroot puree - hung (recipe below)
Sieve the flours and beet powder together into a large bowl. In a separate bowl, whisk together the eggs, yolks and beet puree until smooth. Make a well in the centre of the flour an pour in the egg mix. Slowly incorporate the flour into the egg, forming a loose dough. Invert the dough on the bench, divide it into two and knead into smooth balls. You will need to add some more flour as you knead it – but not too much. Wrap in cling film and rest for a minimum of 1 hour.
Take 4x Large whole red beetroots and wrap in foil.
Roast in 200℃ oven for 2 hours.
Remove the foil and bake for another 1 hour until dry.
Cool, peel, then puree for 4 minutes until super smooth. DO NOT add any liquid.
Place in a paper filter and allow to drain overnight
Goats Cheese and Chive Filling
1kg Milawa goats cheese – hung overnight
600g Brown onion, cut brunoise
30g Chives, finely sliced
In a stainless steel pot, add the onions and butter, then cover with water. Cook until the onions are super soft. Then turn up the heat and caramelise. Drain off excess liquid then cool. Fold the onions through the goat's cheese mix and add the rest of the ingredients. Taste and adjust seasoning if necessary. Transfer to a piping bag.
Pinenut and Truffle Vinaigrette
100ml White balsamic vinegar
160ml Olive oil – 50/50
20g extra virgin olive oil
150g Pine nuts, toasted
20g White truffle paste
Mix all together, taste and adjust seasoning.
Clean up bunches of yellow and red beetroots.
Cut in half and drizzle with olive oil, salt and pepper.
Roast in the oven until cooked. Cool.
850g Brown onions, cut brunoise
20g Olive oil
30g Butter, unsalted
40g Plain Flour
1 Sprig of thyme (Leaves only)
30g Vegetable stock
In a stainless steel pot, add the onions, butter and oil. Cover entirely with water. Cook the onions on a low heat until super super soft – ABSOLUTELY NO CRUNCH – about 3 hours. When the onions are soft, turn up the heat. Constantly stir until the onions cook to a deep brown. Fold in the flour and cook out for 2 minutes then add the cream and thyme leaves. Bring to a simmer and cook on a simmer for 5 minutes. Take off the heat then pour the mix into a high-speed blender and blend until super smooth. Season with salt and white pepper.
Making the Ravioli
Get your hands on a pasta machine and get yourself some ravioli moulds – you can get these at any good homeware stores. Take the dough and roll the dough through the widest setting – sprinkling a small amount of flour on it to prevent sticking. Fold the dough in half and continue rolling through the widest setting until the dough turns from rough to smooth. When you have reached this stage, you can now roll the dough through the lower settings until the thickness is 1mm.
Lightly flour the ravioli moulds and lay the dough gently on the moulds, using an egg to press the dough down into the moulds. Fill each ravioli mould with the filling, coming just to the top. Brush the next sheet of pasta with egg wash and press it down over the moulds – expelling any air bubbles.
Cooking and Plating
Bring a pot of water to the boil.Blanch 7 ravioli pieces (per serve) for 2 minutes then carefully take out and drain.
Heat the onion puree in a small pot. Take a plate and spoon a good amount of puree on the plate – make a wide circle with the back of the spoon. Arrange the ravioli in a circle over the puree
Garnish with the roasted baby beetroots and a good tablespoon of the pine nut vinaigrette. Finish with soft herbs like dill and chervil and edible flowers
Emma is the head chef at Donovans in St Kilda, you can follow Emma and what's cooking at Donovan's on Instagram @elladalla