I'm not sure what possessed me to undertake the task of making my own home made ravioli. Maybe it was the fact that I had a bounty of beautiful large beets that I bought at the shuq (market) or that the homemade pasta here in Israel, I have found to be a bit on the mushy side. Whatever the case, I'm glad that I had the urge. <br /> <br />I have never cooked beets before or ravioli for that matter. But here I found myself in the kitchen rolling out beautiful little raviolis using a rolling pin, a fork to close the edges, and my beet stained hands, since my pasta maker is back in NY. The ravioli were surprisingly easy to make but did take some time and effort. <br /> <br />The color alone could make one want to dive right into a plate, but the combination of the robust beet pasta against the creamy goat cheese filling is what makes you fall in love. <br /> <br />The recipe was inspired by a Martha Stewart beet ravioli recipe. It makes enough for about 4 entree servings. I froze half since it was just me and mu husband and we still had left overs! <br />

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