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Beetroot and goat's cheese pasta

Beetroot and Goat's Cheese Pasta

Beetroot and goat's cheese is an age-old combination. And for a good reason: the strong tang and almost nuttiness of ripened goat's cheese complements the sweet and earthy beetroot flavour so well. The creamy, yet healthy-tasting filling of this girasoli is undoubtedly one of our favourites! What is more, we added some fresh tarragon for another layer of flavour to our Beetroot and Goat's Cheese pasta dish.
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Prep Time 30 mins
Cook Time 5 mins
Resting Time: 30 mins
Total Time 1 hr 5 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2 -3 portions
Calories 540 kcal


  • Pasta Machine
  • Food Processor
  • Girasoli Stamp, Cookie Cutter or a Pastry Ring


For the Dough:

  • 100 g 00 flour or semolina flour
  • 1 large egg

For the Filling:

  • 120 g goat's cheese log sliced into thin rounds
  • 100 g cooked beetroot roughly chopped
  • 20 g parmesan finely grated
  • 1 sprig of tarragon finely chopped
  • 1 tbsp cream cheese

For Tarragon Sauce:

  • 25 g unsalted butter
  • 1 sprig of tarragon finely chopped
  • a pinch of salt


Make Pasta Dough:

  • Place the flour onto a kitchen surface and make a well in the centre. Crack the egg into it and gradually mix with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tbsp of water. If it's too wet and sticky, add a bit of flour.
  • Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature.
  • Divide the pasta dough into 4. One piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness. Cut the strip in half to make it more manageable.

To Make the Beetroot Puree:

  • Add the chopped beetroot, parmesan, tarragon and cream cheese to a food processor and blitz to a paste. I like some bits of beetroot remaining for texture but you may choose to have it completely smooth.

Assemble & Cook:

  • Spray your pasta sheets with a little water. Place rounds of thinly sliced boat's cheese spacing them out by 5-6cm. Then add a generous tsp of beetroot mixture on top.
  • Place the other strip directly on top draping the dough sheet into space between filling to make sure not much air is trapped in between. Press down between the mounds of filling to seal. Using a cookie cutter (we used 6cm) or girasoli stamp, cut even sized circles with the filling in the middle. Place them on a lightly dusted board/ tray (we use semolina flour for dusting).
  • Bring a large pan of salted water to a boil. Carefully drop the girasoli into the pan. Shake the pan by the handles gently to ensure pasta doesn't stick to the bottom or each orther. Cook for about 3-4 minutes.
  • To make a sauce, melt the butter in a small saucepan, add the tarragon and some salt.
  • Serve the girasolis with a generous drizzle of tarragon butter on top.


Calories: 540kcalCarbohydrates: 45gProtein: 24gFat: 29gSaturated Fat: 18gTrans Fat: 1gCholesterol: 147mgSodium: 489mgPotassium: 323mgFiber: 3gSugar: 5gVitamin A: 1229IUVitamin C: 3mgCalcium: 256mgIron: 5mg
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