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Red Beet Ravioli Stuffed with Goat Cheese Shallot Reduction and Brown Butter FILLING 1 large shallot, peeled and diced 1 cup dry white wine ¾ cup goat cheese 1 Tbsp finely chopped parsley + more for garnish 1 stick unsalted butter microgreens for garnish Kosher salt and fresh cracked pepper to taste PASTA 1 red beet, ends removed 1¾ cup flour, sifted ½ tsp Kosher salt water as needed 1. Preheat oven to 375 degrees. 2. In a medium pot over medium heat, place shallots and wine and cook until the liquid is reduced, being careful not to burn. Transfer the shallots to a bowl and chill. 3. To shallots-and-wine reduction, mix goat cheese, parsley, salt and pepper, and return to the refrigerator. 4. In a medium pot over medium-low heat, cook butter until the milk-fat solids are lightly browned, about 15 to 18 minutes. Adjust to low heat. 5. In the center of a 1-by-1-inch piece of heavy duty aluminum foil, place beet. Fold up sides, pour in 3 tablespoons of water, and seal. 6. Bake for 40 minutes. Peel and chill. 7. Add flour and salt to a clean cutting board. Using the back of your hands, make a well by pushing the flour from the inside out. 8. Add eggs to well. Using a grater, grate ½ of beet into the center of the well. Whisk together with a fork until combined. 9. Continuing to whisk with fork, gradually add the flour until combined. 10. Knead dough by hand for 5 to 7 minutes. Wrap in plastic and refrigerate for one hour. 11. Divide the dough into three chunks and dust on both sides with flour. Gently roll the dough until flattened enough to fit into the pasta roller. 12. Set roller to zero and feed the dough through it using its crank. Dust with flour, fold in the outerthird of the dough, and run through the roller again. Dust again but do not fold. 13. Change the roller setting to six and again feed the flattened dough through. (Dough will be long and flat, so be sure to set aside enough counter space).

No news flash here:

This Italian-American loves homemade pasta. The simple combination of noodles and savory sauce could be considered the Italian PB&J, and it has been my preferred form of comfort food since I was a kid. From ages 4 to 8, nearly every meal I ate incorporated the fresh noodles my grandma rolled every day in her tiny Detroit kitchen. My grandma passed away several years ago, but my family enthusiastically carries on her tradition of homemade pasta. Every summer for 23 years running, we’ve gathered for a massive family reunion where we roll and stuff more than 5,000 ravioli. Lots of people assume making pasta from scratch is hard. I beg to differ. What other dish can you make from three ingredients? Ingredients so simple and affordable they can be tossed out and replenished in the event of a misfire. I like to roll pasta by hand, (it’s a form of therapy for me), but pasta-making appliances can be a great “safety net” for beginners. Pasta machines and drying racks boost confidence by guaranteeing consistent shape and size. In this issue, I share a handful of my favorite summer pasta dishes. Pick one and give it a try. I suspect you’ll be saying ‘That wasn’t so hard after all’ as you take your first bite.

✱ Chef Billy Parisi is a foodie, TV host, influencer, dad—and good friend of The Inspired Home! Learn more about him and his work at TheInspiredHome.com 26

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