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!
- 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
- 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
- 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
- 4 handfuls baby arugula
- 1 tbsp. olive oil
- ½ tbsp. red wine vinegar
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- Parmesan cheese
- 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!