Beet Green and Goat Cheese Filling for Pasta

Beet Green and Goat Cheese Filling for Pasta
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beet green pasta filling
Ready to fill some pasta!

Yesterday, we mentioned that we wanted to make beet ravioli. We thought first about plain pasta with a bright pink filling, but, then, what would we do with the beet greens? So, instead, we decided on a bright pink pasta, our beet pasta, with a bright green filling made from beet greens.

We just made up this recipe. It’s another of the 100% Scratchin’ It original recipe series.

Beet Green and Goat Cheese Filling for Pasta

Yield: about 9 ounces pasta filling

Beet Green and Goat Cheese Filling for Pasta


  • 1 bunch beet greens, stems removed
  • Salt
  • 6 ounces fresh goat cheese
  • 1 egg
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp freshly ground pepper, plus more to taste
  • Breadcrumbs

Abbreviated Instructions

Bring a saucepan with an inch of lightly salted water to a boil. Add beet greens and cook until wilted and tender. Drain and rinse immediately with cold water. Squeeze very dry.

Place beet greens in the bowl of a food processor, along with remaining ingredients. Process until smooth. Taste and adjust seasoning, if needed.

If mixture is thin, thicken by adding breadcrumbs and pulsing until it holds its shape when pushed into a small heap.

Transfer to a piping bag for ease in filling pasta.

Ingredient discussion:

You could use ricotta cheese, but, we figured that goat cheese pairs so nicely with beets, and beet and beet greens taste similarly, so, let’s pair goat cheese with beet greens. If you can’t find a goat cheese you like — it can be difficult, we know — use ricotta instead. We use a local goat cheese that we really like, and goat dairies are popular right now, so check your farmers’ market. They often have free samples. Similarly, if you don’t like beet greens, this will work with any sort of greens: spinach, chard, arugula. It’ll be good. As always, use eggs from local hens that can peck and scratch and hustle and bustle. It’s the right thing to do.

Procedure in detail:

cooked beet greens
Run cold water through and over the beet greens so they’ll keep their color.

Cook and shock beet greens. Put an inch of water in the bottom of a saucepan, along with about 1/2 teaspoon of salt. Bring to a boil, add the beet greens, and cook until wilted and tender, about 5 minutes. Drain in a colander and run cold water over to stop the cooking and cool the greens. By shocking the greens this way, they’ll keep their nice bright color.

squeezing beet greens
Put some muscle into it and squeeze the water out of there.

Squeeze dry. Once cool, squeeze, squeeze, squeeze out the water. Squeeze some more. You want to squeeze out as much water as you can. If you leave it in, the water will simply make your filling watery, and not add flavor or color. Give the greens yet another squeeze.

making beet green filling
Just put everything in a food processor and set it a-whirring.

Process. Place the greens in the bowl of a food processor, along with the remaining ingredients, and process until smooth. If needed, scrape down the sides of the bowl partway through.

beet green filling
Taste, season, add breadcrumbs if needed.

Adjust. Taste the filling and add salt and pepper as needed, pulsing to incorporate. Use a spoon to make a small heap of filling to check if it holds its shape. If so, you’re good, but, if it slumps, add some breadcrumbs, pulse, and test again.

Fill piping bag. Scrape the filling into a piping bag and refrigerate until you’re ready to fill your pasta.

How can you go wrong with this recipe? It’s simply: cook the beet greens, add everything else, and process smooth. It’s just too easy to believe, plus, it tastes great, so five stars. On Thursday, we’ll show you a new filled-pasta shape that you’ll love.

Worth the trouble?

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