A stunning spring dish that elevates homemade pasta with vibrant pink beet cappelletti stuffed with tangy Meyer lemon‑zested goat cheese Chef Gordon Ramsay style. Topped with a fresh beet-green pesto and drizzles of olive oil, this recipe is as easy as it is show‑stopping—and perfect for impressive dinner parties or vegetarian celebrations.
Achieving the ideal texture relies heavily on your dough’s elasticity—measuring ingredients precisely ensures a balance that’s tender yet resilient under boiling water. Using exactly 3 ounces (84g) of beet puree adds vibrant color without compromising structure. When rolling out, lightly flour your surface and hands to prevent sticking, but avoid excess to keep the dough supple. Cutting shapes with a 3-inch round or fluted pastry cutter guarantees uniformity, promoting even cooking and tight seals around the Meyer lemon-zested goat cheese filling. Resting your dough in the fridge for up to three days improves pliability, allowing you to assemble cappelletti with confidence and finesse.
How do you make beet cappelletti with lemon goat cheese? To make beet cappelletti, mix roasted beet purée with flour and eggs to form the pasta dough. Fill with lemon-zested goat cheese and shape into cappelletti. Cook until al dente and serve with a fresh pesto made from beet greens, olive oil, garlic, pine nuts, and Parmesan.
Unveiling the Ingredients
Each element in this beet cappelletti recipe serves a purpose, combining vibrant flavors and textures that elevate every bite. From the earthiness of beet-infused pasta to the brightness of Meyer lemon in the goat cheese filling, and the rich nuttiness of pistachio in the pesto, these components create a harmonious balance. Precise measurements and thoughtful preparation ensure you’ll achieve a dish that’s as visually stunning as it is delicious, inviting you to explore layers of color, aroma, and taste.
Essential Components of Beet Pasta
The beet pasta dough starts with 3 ounces (84g) of beet puree, ideally from pre-roasted beets blended smooth with a splash of red wine vinegar to enhance flavor and workability. The beet’s natural sugars deepen both color and taste while contributing subtle earthy sweetness. Lightly flour your workspace and hands to get the dough rolling paper-thin without drying it out. Weighing your ingredients precisely helps maintain dough elasticity, preventing it from tearing during shaping and cooking.
The Art of Meyer Lemon-Zested Goat Cheese Filling
This filling marries tangy goat cheese with the bright zest of Meyer lemon, offering a refreshing citrus note that cuts through the richness. The lemon zest isn’t just for aroma—it adds subtle acidity that enhances the creamy texture while balancing the earthiness of the beet pasta. You’ll find the vibrant flavors in every spoonful a perfect foil to the mildly sweet pasta exterior.
By grating fresh Meyer lemon zest directly into the goat cheese, you infuse the filling with crucial oils that lift the overall palate experience. The choice of Meyer lemon, sweeter and less acidic than standard lemons, ensures the citrus flavor is gentle yet pronounced, providing an elegant burst that complements rather than overpowers the delicate goat cheese. To intensify this synergy, lightly chilling the filling helps it firm up for easier scooping and even distribution inside each cappelletti.
Exploring Beet Green Pistachio Pesto
Beet green pistachio pesto turns often-overlooked beet leaves into a vibrant, flavorful sauce packed with texture and nutrition. The pistachios lend a buttery crunch while the beet greens contribute subtle bitterness and deep color. This pesto acts as a lively counterpoint, adding depth without overwhelming the delicate pasta and filling.
Blending tender beet greens with toasted pistachios, garlic, olive oil, and a sprinkle of Parmesan creates a pesto that’s both fresh and satisfying. The nuts add healthy fats and a creamy mouthfeel, while the slight bitterness of beet greens brightens the dish with an earthy complexity. Using fresh beet greens not only reduces waste but introduces a unique twist that elevates this cappelletti beyond traditional preparations.
Beet Cappelletti With Meyer Lemon-Zested Goat Cheese & Beet Green Pesto
Author: Gordon Ramsay
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Cook Time: |
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Yield: 4 servings
Ingredients
- 2 medium roasted beets, pureed
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 4 oz goat cheese
- Zest of 1 Meyer lemon
- Salt & pepper
- 1 cup beet greens
- 1/4 cup olive oil
- 2 tbsp pine nuts
- 1 garlic clove
- 2 tbsp grated Parmesan
Instructions
- Puree roasted beets and mix with flour and eggs. Knead until smooth and rest 30 minutes.
- Roll dough thin and cut into circles. Fill each with goat cheese and lemon zest, then fold into cappelletti.
- Boil cappelletti in salted water for 3–4 minutes until al dente. Reserve some pasta water.
- Blend beet greens, olive oil, pine nuts, garlic, Parmesan, and salt into a pesto, using reserved water to loosen if needed.
- Toss cappelletti with pesto. Serve with lemon zest, olive oil drizzle, and Parmesan.
Nutrition
Calories: 420 kcal |
Fat: 24g |
Carbs: 36g |
Protein: 12g
Frequently Asked Questions
Can I make cappelletti dough ahead?
Yes, you can prepare and refrigerate the dough for up to 24 hours, or freeze it for up to 2 months.
What if I don’t have Meyer lemons?
You can use regular lemons—just add a little less zest or juice to balance acidity.
Can I use spinach instead of beet greens?
Yes, spinach makes a fine substitute, although beet greens offer a more earthy, bold flavor.
How do I freeze leftover cappelletti?
Place uncooked cappelletti on a baking sheet to freeze, then transfer to a bag. Boil from frozen—add 1 extra minute.
Can I omit pine nuts?
Yes, you can replace pine nuts with almonds, walnuts, or skip them entirely for a nut-free pesto.