Doppio Beet Ravioli

Goat Cheese, Gold Beets, Red Beets, Hazelnut Brown Butter, Roasted Badger Flame Beets, Toasted Hazelnuts, Vin Cotto

Chef James Robinson of Iron Gate | Washington, D.C.

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Adapted by StarChefs  |  MAy 2026  |  Photo: Will Blunt

INGREDIENTS

Gold Beet Purée:
Yield: 1 quart
600 grams gold beets, roasted and peeled
22 grams raw garlic
6 grams kosher salt
4 grams picked thyme

Red Beet Purée:
Yield: 1 quart
600 grams red beets, roasted and peeled
22 grams garlic confit
6 grams kosher salt
4 grams picked thyme

Gold Beet-Goat Cheese Filling:
800 grams goat cheese, strained of excess moisture

Red Beet-Goat Cheese Filling:
800 grams goat cheese, strained of excess moisture

Doppio Beet Ravioli:
Egg pasta dough
Semolina flour

Hazelnut Brown Butter:
900 grams butter
480 grams chopped hazelnuts
5 grams kosher salt
1 gram ground black pepper
30 grams honey
5 grams lemon zest

Badger Flame Beets:
Badger flame beets
Kosher salt
Neutral oil

To Assemble and Serve:
Yield: 1 serving
Kosher salt
Neutral oil
Red watercress
Toasted hazelnuts
Vin cotto

METHOD

For the Gold Beet Purée:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.

For the Red Beet Purée:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.

For the Gold Beet-Goat Cheese Filling:
In a mixing bowl, combine cheese and 150 grams Gold Beet Purée. Transfer to a piping bag with ½-inch tip and refrigerate.

For the Red Beet-Goat Cheese Filling:
In a mixing bowl, combine cheese and 150 grams Red Beet Purée. Transfer to a piping bag with ½-inch tip and refrigerate.

For the Doppio Beet Ravioli:
Using a pasta sheeter, roll dough to desired thickness. Transfer to a floured work surface and cut into 3-inch by 4-inch rectangles. Pipe 1 line Gold Beet-Goat Cheese Filling alongside the 3-inch side of each rectangle, leaving border on each end. Fold dough over itself and repeat process with 1 line Red Beet-Goat Cheese Filling. Crimp edges with wooden dowl, pressing gently to seal fillings. Using a pasta wheel, cut into ravioli shapes. Transfer to a semolina-dusted airtight container. Freeze.

For the Hazelnut Brown Butter:
In a saucepan over medium heat, combine butter, hazelnuts, salt, and pepper. Cook until butter is browned and hazelnuts are deep golden brown, stirring frequently. Remove from heat and stir in honey and lemon zest. Strain, reserving hazelnuts and butter separately.

For the Badger Flame Beets:
Heat oven to 350°F. Place beets in a shallow hotel pan. Season with oil and salt. Cover with aluminum foil and roast 1 hour, or until fork-tender. Let cool. Once cooled, transfer to a clean work surface. Peel and cut into oblique shapes. Set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add 4 Doppio Beet Ravioli and cook 3 minutes, or until pasta floats. Strain, reserving pasta water, and set aside. In a sauté pan over medium-high heat, heat oil. Add Badger Flame Beets and sear on all sides. Reduce heat and deglaze pan with 1 ladle reserve pasta water. Add 2 tablespoons Hazelnut Brown Butter. Stir until sauce is fully emulsified. Add cooked Doppio Beet Ravioli and toss to coat. Transfer to a serving plate, spooning Hazelnut Brown Butter over top. Garnish with seared Badger Flame Beets, red watercress, and toasted hazelnuts. Finish with drizzle vin cotto.

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