With Taylor's obsession with beets and my obsession with goat cheese, this seemed like the perfect recipe. And I still believe that beets and goat cheese go together like tomato and basil. Creamy and earthy, sweet and tangy. However, I think this particular recipe fell a little short. As much as I loved the herb goat cheese filling, calling it beet ravioli is a bit deceiving, since you really don't get any beet flavor in the final product. If we do this again, which we probably will if we ever get any more beets, we'd fold some chunks of roasted beet into the filling itself. I think that small addition would bring this dish full circle. My other gripe with this recipe is the color. It's pretty, yes, but it was so much prettier before it was cooked. Martha's beauty shot of the final dish, with its deep red, almost purple hue, is a lie. In actuality, as the pasta cooks it fades, coming out of the water an almost silly-putty pink. Not red. Still pretty, just not drop dead gorgeous.

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