“Pasta doesn’t make you fat. How much pasta you eat makes you fat.”

-Giada de Laurentiis

“The calories don’t count if it’s homemade, you eat it standing up or if it’s off someone else’s plate.”

My insta feed is brimming with chia/flax/kale smoothies, inspirational health quotes and mirror selfies reflecting brand new workout outfits. It must be resolution January.

I applaud anyone and everyone taking steps to better their health and maintain motivation. My wish for all those fitness/get healthy/beach body resolutioners out there is to live with minimal self-deprecation and deprivation and discover a healthful, balanced lifestyle that works for you for the remanding eleven months of the year. AND, most importantly, I hope you do not fear but enjoy the food you choose to nourish your body and soul with!

Now that I’m off my soap box, let’s talk food! The recipe below is a fabulous and stunning labor of love. It’s light, it’s colorful, it’s incredibly delicious. The beets add a earthy and subtly sweet flavor to the dough which is complimented by the blood oranges and fennel. The goat cheese adds the necessary sharpness. Homemade pasta is 100% more fantastic than store bought, and when you have the time I encourage you to try your hand at this beet ravioli.

Xox,

Amanda

BEET RAVIOLI w/ GOAT CHEESE, BLOOD ORANGES + ROASTED FENNEL

• 1 tsp. salt
• 2 eggs
• 8 oz or 2 large roasted beets {canned is ok}
• 3 c. flour, plus more for dusting

• 1 c. part skim ricotta cheese {you can use whole milk}
• 1/2 c. goat cheese
• 2 tbsp. chopped parsley
• 1 tbsp. chopped chives
• zest of 1/2 orange
• S+P

• 2 fennel bulbs
• 2 blood oranges, peeled and cut widthwise into half moons
• 1/3 c. extra virgin olive oil
• pistachios + parsley for garnish

1. Puree 1 teaspoon salt, eggs and beets in a blender until completely smooth.
2. On a flat surface, create a well in the flour. Pour the beet puree into the well and slowly work the flour and liquid together until a dough forms. Knead the dough for 10-15 minutes, add more flour to keep it from sticking if needed. Cut into 2 equal pieces {you’ll only need half of the dough for this recipe} cover with plastic wrap and let rest for 30 mins to 1 hour.
3. While the dough rests, preheat oven to 425 degrees. Cut fennel into eights, place onto a baking sheet, sprinkle with oil, S+P and roast for about 30 minutes, or until caramelized.
4. Mix together the filling ingredients: ricotta, goat cheese, parsley, chives, zest and S+P. Set aside.
5. After the dough rests, cut into eighths. Roll the pieces with your hands into a 3/4 inch snakes. Rolling each snake into 1/8 inch thickness with a rolling pin.
6. Place 1/2 tablespoon of filling onto the center a sheet of dough, about 1 inch apart. Cover with another sheet of dough. Gently press together, taking care to remove as much air around the filling as possible.
7. Cut with a sharp paring knife or pizza cutter. Pinch the edges of the ravioli with a fork and place on floured cookie sheet.
8. Warm the roasted fennel, orange slices and olive oil in a pan over medium low heat.
9. Cook ravioli in salted boiling water until they float to the top, about 2-5 mins. Scoop onto the serving plate.
10. Add 1/2 c. of pasta water to the fennel and oranges. Stir and pour sauce over ravioli. Garnish with pistachios + parsley.