[…] again, few people love pasta like I do. I mean, I really. Really. Love it. And so when I plopped down this big bowl of deliciously hearty farfalle with creamy […]
Life has been so busy lately! Between work, wedding planning, and puppy raising, a good home-cooked meal is always much appreciated. And there is something extra special about homemade pasta, in my opinion! Today I share with you my recipe for roasted beet and pancetta agnolotti, paired with a yummy goat cheese cream sauce.
I’ve been loving slightly addicted to beets recently, as you are no doubt aware. So I was super excited to use them in a pasta filling, of course! I wanted to pair the beets with a delicious protein, and salty pancetta was the perfect choice.
I love the goat cheese + beets combo, so putting goat cheese into a creamy sauce was a no-brainer. The pasta and sauce sit on a bed of simply dressed arugula to add some greenery and freshness to the dish.
Now it’s your turn: what is your favorite pasta filling? Let me know by commenting below!
Roasted Beet and Pancetta Agnolotti with Creamy Goat Cheese Sauce and Arugula
2015-12-21 19:34:35
Serves 4
A heart agnolotti recipe featuring roasted beet and pancetta with a creamy goat cheese sauce and fresh arugula.
Total Time
2 hr 30 min
For pasta dough
- 1 1/4 cups all-purpose flour
- 1 1/4 cups semolina flour
- 1/2 tsp. salt
- 3 large eggs
- 1 tbsp. olive oil
- 1 tbsp. milk
- 2 tbsp. water
For filling
- 1 lb. beets
- 5 oz. pancetta, diced
- 1/2 cup shallot, finely diced
- 1/4 cup walnuts, roughly chopped
- 1 egg
- 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
For sauce
- 1 tbsp. butter
- 3 oz. pancetta, diced
- 1/4 cup shallot, finely diced
- 2 cloves garlic, minced
- 2 tbsp. flour
- 1 cup heavy cream
- 4 oz. goat cheese
- Heavy cream
- Goat cheese
- Salt
- Pepper
For arugula
- 4 handfuls baby arugula
- 1 tbsp. olive oil
- ½ tbsp. red wine vinegar
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- Parmesan cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit. Wrap beets in tin foil and place on a baking sheet. (If the beets are smaller, wrap several together. If the beets are larger, it is better to wrap them individually.) Roast in the oven for one to one and a half hours, or until beets are tender and can be easily pierced with a fork or toothpick.
- To a large stand mixer fitted with a dough hook, add all-purpose flour, semolina flour, and salt. Mix to combine. With mixer running on medium, add eggs, olive oil, and milk. Mix until the dough comes together into a rough ball. It may be necessary to add a little bit of water: put the 2 tablespoons of water into a small cup and add just a splash or two at a time. Wait 10-15 seconds and repeat if the dough still has not come together. (You will be able to tell when it is ready!) Turn out dough onto a smooth flour-covered surface and knead for 1-2 minutes. Cover with saran wrap and allow to rest at room temperature for at least 30 minutes.
- Heat a medium sized nonstick skillet over medium-high heat. Sauté pancetta until evenly browned, about 6-8 minutes. Add shallots and cook for another 4-5 minutes. Remove mixture from heat.
- When beets have finished cooking, unwrap and allow to cool slightly before peeling skin and cutting into one inch cubes. Add beets and pancetta mixture to a food processor with walnuts, egg, salt, and pepper. Pulse until roughly combined.
- Roll out dough and form agnolotti by following these directions (starting at 0:53).
- Cook agnolotti in a large pot of boiling salted water until they float.
- Melt butter in a large skillet over medium heat. Add pancetta and sauté until crispy, about 6-8 minutes. Add shallots and sauté for 2-3 minutes more. Add garlic and cook for 1 more minute. Add flour to skillet and stir to coat mixture. Slowly add heavy cream while whisking to make a roux. Allow mixture to cook, stirring occasionally, until mixture has thickened. Remove sauce from heat when thickened and add goat cheese, whisking until melted. If sauce is too thick, add a bit of pasta water to thin it out. Season with salt and pepper to taste.
- In a medium-sized bowl, dress arugula with olive oil, red wine vinegar, salt and pepper.
- To serve, plate one handful of arugula and top with cooked agnolotti. Add creamy goat cheese sauce to top and garnish with parmesan cheese if desired. Enoy!
The Charming Detroiter http://thecharmingdetroiter.com/
agnolotti beet goat cheese homemade pasta pasta
Yes! I would love to spend a rainy weekend day making this meal. I’ve never cooked with beets before but there’s a first time for everything! The panchetta, cheese, walnuts and arugula sound like a winning combo. I’m wondering how a gorgonzola would work on this too??? I love gorgonzola with walnuts…. Thanks so much for the inspiration!
I think Gorgonzola would totally work! Definitely try roasting the beets – this is how I make beets for everything now. It’s so easy and makes them really tender and delicious!
I love homemade ravioli! It’s one of the few pastas I prefer to make from scratch. Your’s looks delicious.
Thank you, Renee! Homemade is always the best 🙂
You have a puppy, a wedding to plan, AND this amazing dinner?! Totally jealous. And I love the combination of beets and goat cheese but have never tried them in pasta – sounds amazing!
Thank you, Kit! It’s a busy time right now but you’ve gotta enjoy the simple things right 🙂 beets and goat cheese is the best!
Never heard of Agnolotti ..but from the looks of it I have been missing out! It looks so yummy, especially with that creamy goat cheese sauce. Thanks for sharing!!!
This sounds absolutely delicious and elegant! I can’t resist homemade pasta!
Thank you so much, Holly!