{"id":5329,"date":"2017-02-04T16:38:15","date_gmt":"2017-02-04T15:38:15","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=5329"},"modified":"2019-12-26T17:01:07","modified_gmt":"2019-12-26T16:01:07","slug":"raviolis-rouges-a-betterave-chevre-ciboulette","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/","title":{"rendered":"Red Ravioli with Goat Cheese, Chives and beetroot"},"content":{"rendered":"<h1 style=\"text-align: center;\">Red Ravioli with Goat Cheese, Chives and beetroot<\/h1>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?ssl=1\"><img fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"5421\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100190\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?fit=3084%2C4608&amp;ssl=1\" data-orig-size=\"3084,4608\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483843105&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.04&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?fit=201%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?fit=685%2C1024&amp;ssl=1\" class=\"size-large wp-image-5421 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?resize=685%2C1024&#038;ssl=1\" alt=\"\" width=\"685\" height=\"1024\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?resize=685%2C1024&amp;ssl=1 685w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?resize=201%2C300&amp;ssl=1 201w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?resize=768%2C1148&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?resize=37%2C55&amp;ssl=1 37w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?resize=750%2C1121&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100190.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 685px) 100vw, 685px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff6600;\"><strong>l Switch language for recipe in French\u00a0l<\/strong><\/span><\/p>\n<h4>Red Ravioli with Goat Cheese, Chives and beetroot<\/h4>\n<p>For about\u00a0\u00a050 raviolis<\/p>\n<p>Preparation time : 1 heure, resting time: 30 min, cooking time : 6 to 10 min,<\/p>\n<p><strong><span style=\"color: #0000ff;\">For the filling<\/span><\/strong><\/p>\n<p><i>[ingredients title=&#8221;Ingredients&#8221;]<\/i><\/p>\n<ul>\n<li class=\"ingredient\">1\u00a0plain goat cheese (200g)<\/li>\n<li class=\"ingredient\">1\/2 cup freshly grated Parmigiano cheese<\/li>\n<li class=\"ingredient\">1\u00a0tbsp\u00a0chopped chives<\/li>\n<li class=\"ingredient\">1 egg<\/li>\n<li class=\"ingredient\">Salt and pepper<\/li>\n<\/ul>\n<p><i>[\/ingredients]<\/i><\/p>\n<h4><span style=\"color: #0000ff;\"><i>For the pasta dough<\/i><\/span><\/h4>\n<p>[ingredients title=&#8221;Ingredients&#8221;]<\/p>\n<ul>\n<li class=\"ingredient\">3 small beets, scrubbed<\/li>\n<li class=\"ingredient\">Olive oil<\/li>\n<li class=\"ingredient\">Salt and pepper<\/li>\n<li class=\"ingredient\">3 large eggs,\u00a0<b>room temperature<\/b><\/li>\n<li class=\"ingredient\">1-1\/2 cups all purpose flour (plus more for dusting)<\/li>\n<li class=\"ingredient\">1\/2 cup semolina flour<\/li>\n<\/ul>\n<p>[\/ingredients]<\/p>\n<p><strong><span style=\"color: #0000ff;\">For the sauce<\/span><\/strong><\/p>\n<p>[ingredients title=&#8221;Ingredients&#8221;]<\/p>\n<ul>\n<li class=\"ingredient\">2\u00a0tbsp\u00a0olive oil<\/li>\n<li class=\"ingredient\">1 tsp\u00a0butter<\/li>\n<li class=\"ingredient\">2 tbsp\u00a0chopped chives<\/li>\n<li class=\"ingredient\">Pieces of Parmigiano cheese<\/li>\n<\/ul>\n<p>[\/ingredients]<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?ssl=1\"><img decoding=\"async\" data-attachment-id=\"5427\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100179\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?fit=3456%2C4608&amp;ssl=1\" data-orig-size=\"3456,4608\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483837330&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.033333333333333&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?fit=750%2C1000&amp;ssl=1\" class=\"size-large wp-image-5427 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?resize=750%2C1000&#038;ssl=1\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?resize=750%2C1000&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100179.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h4><span style=\"color: #000000;\">PREPARATION<\/span><\/h4>\n<ul>\n<li>Mix all the ingredients for the filling in a bowl and refrigerate.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?ssl=1\"><img decoding=\"async\" data-attachment-id=\"5432\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100158\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?fit=3456%2C4608&amp;ssl=1\" data-orig-size=\"3456,4608\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483828711&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.16666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?fit=750%2C1000&amp;ssl=1\" class=\"size-large wp-image-5432 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?resize=750%2C1000&#038;ssl=1\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?resize=750%2C1000&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100158.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<ul>\n<li>Preheat the oven to 200\u00b0C. \u00a0Line a small baking pan with foil. \u00a0Trim the stems and tip off the beets and place on the foil. \u00a0Drizzle with just a little olive oil and some salt and pepper and roast for 45 minutes. \u00a0Set aside to cool.<\/li>\n<li>After the beets have cooled, take a small paring knife and peel off the skins. \u00a0Quarter the beets and place in a food processor. \u00a0Add the eggs and flours. \u00a0Pulse until a ball of dough forms. \u00a0Add a little more flour, a tablespoon at a time, until a dough forms that is not dry, but still a little bit sticky.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5433\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100163\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?fit=2719%2C4596&amp;ssl=1\" data-orig-size=\"2719,4596\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483833674&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.1&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?fit=177%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?fit=606%2C1024&amp;ssl=1\" class=\"size-large wp-image-5433 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?resize=606%2C1024&#038;ssl=1\" alt=\"\" width=\"606\" height=\"1024\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?resize=606%2C1024&amp;ssl=1 606w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?resize=177%2C300&amp;ssl=1 177w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?resize=768%2C1298&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?resize=33%2C55&amp;ssl=1 33w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?resize=750%2C1268&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100163.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 606px) 100vw, 606px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<ul>\n<li>Take the dough out, knead a little on the counter and place on a sheet of floured plastic wrap and wrap. \u00a0Let rest on the counter for at least 30 minutes.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5430\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100164\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?fit=3284%2C3256&amp;ssl=1\" data-orig-size=\"3284,3256\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483833858&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;2500&quot;,&quot;shutter_speed&quot;:&quot;0.125&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?fit=300%2C297&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?fit=750%2C743&amp;ssl=1\" class=\"size-large wp-image-5430 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?resize=750%2C743&#038;ssl=1\" alt=\"\" width=\"750\" height=\"743\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?resize=1024%2C1015&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?resize=300%2C297&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?resize=768%2C761&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?resize=55%2C55&amp;ssl=1 55w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?resize=750%2C744&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100164.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<ul>\n<li>Cut the dough in half and run it through the widest setting on your pasta rollers. \u00a0Fold in half and run it through again. \u00a0If it is sticking to the rollers, flour it a little. You don&#8217;t want the pasta too dry but you don&#8217;t wait it to stick to the rollers. \u00a0Adjust the rollers to the second setting and run the pasta through. \u00a0Keep running the pasta through, without folding, \u00a0until you have run it through the #5 setting.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5431\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100171\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?fit=2266%2C4608&amp;ssl=1\" data-orig-size=\"2266,4608\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483835242&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.25&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?fit=148%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?fit=504%2C1024&amp;ssl=1\" class=\"size-large wp-image-5431 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?resize=504%2C1024&#038;ssl=1\" alt=\"\" width=\"504\" height=\"1024\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?resize=504%2C1024&amp;ssl=1 504w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?resize=148%2C300&amp;ssl=1 148w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?resize=768%2C1562&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?resize=27%2C55&amp;ssl=1 27w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?resize=750%2C1525&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100171.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 504px) 100vw, 504px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<ul>\n<li>Lay a pasta sheet out on the counter and place the ravioli mold next to it. \u00a0Lay one sheet on top of the mold and gently make indentations into the wells of the mold. \u00a0Fill with the filling. \u00a0Brush a little water onto the dough around the filling so it will be moist and act like a glue.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5428\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100177\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?fit=3456%2C3372&amp;ssl=1\" data-orig-size=\"3456,3372\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483836043&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.2&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?fit=300%2C293&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?fit=750%2C732&amp;ssl=1\" class=\"size-large wp-image-5428 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?resize=750%2C732&#038;ssl=1\" alt=\"\" width=\"750\" height=\"732\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?resize=1024%2C999&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?resize=300%2C293&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?resize=768%2C749&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?resize=56%2C55&amp;ssl=1 56w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?resize=750%2C732&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100177.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<ul>\n<li>Lay a second sheet of pasta on top. \u00a0Run a rolling pin over the top and invert the mold. \u00a0The ravioli will not be separated completely, so use the fluted pastry wheel to cut them. \u00a0Place on a floured baking sheet.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5429\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100178\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?fit=3456%2C4608&amp;ssl=1\" data-orig-size=\"3456,4608\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483837324&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.025&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?fit=750%2C1000&amp;ssl=1\" class=\"size-large wp-image-5429 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?resize=750%2C1000&#038;ssl=1\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?resize=750%2C1000&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100178.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<ul>\n<li>Repeat with the remaining dough and filling.<\/li>\n<li>Bring a large pot of well salted water to a boil.<\/li>\n<li>Place a large skillet on your stove. \u00a0Warm the olive oil and butter for the sauce in the skillet. \u00a0Using the spider, lower half of the ravioli into the water and boil gently, not vigorously, for about 6 minutes. \u00a0Lift them out with the spider and place them into the skillet.<\/li>\n<li>Gently toss with the butter and oil and keep warm. Add salt and pepper<\/li>\n<li>Add the chives and and parmigiano cheese and serve.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5419\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100200\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?fit=3456%2C4608&amp;ssl=1\" data-orig-size=\"3456,4608\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483843149&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.04&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?fit=750%2C1000&amp;ssl=1\" class=\"size-large wp-image-5419 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?resize=750%2C1000&#038;ssl=1\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?resize=750%2C1000&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100200.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5422\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100198\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?fit=2980%2C4608&amp;ssl=1\" data-orig-size=\"2980,4608\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483843141&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.04&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?fit=194%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?fit=662%2C1024&amp;ssl=1\" class=\"size-large wp-image-5422 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?resize=662%2C1024&#038;ssl=1\" alt=\"\" width=\"662\" height=\"1024\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?resize=662%2C1024&amp;ssl=1 662w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?resize=194%2C300&amp;ssl=1 194w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?resize=768%2C1188&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?resize=36%2C55&amp;ssl=1 36w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?resize=750%2C1160&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100198.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 662px) 100vw, 662px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100202.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5420\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100202\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100202.jpg?fit=3456%2C3850&amp;ssl=1\" data-orig-size=\"3456,3850\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483910414&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;160&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100202.jpg?fit=269%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100202.jpg?fit=750%2C836&amp;ssl=1\" class=\"size-large wp-image-5420 aligncenter\" 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https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100202.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5418\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/raviolis-rouges-a-betterave-chevre-ciboulette\/p1100203\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?fit=3192%2C4608&amp;ssl=1\" data-orig-size=\"3192,4608\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;DMC-FZ62&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1483910419&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.5&quot;,&quot;iso&quot;:&quot;125&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Raviolis rouges \u00e0 la betterave, ch\u00e8vre et ciboulette\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?fit=208%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?fit=709%2C1024&amp;ssl=1\" class=\"size-large wp-image-5418 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?resize=709%2C1024&#038;ssl=1\" alt=\"\" width=\"709\" height=\"1024\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?resize=709%2C1024&amp;ssl=1 709w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?resize=208%2C300&amp;ssl=1 208w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?resize=768%2C1109&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?resize=38%2C55&amp;ssl=1 38w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?resize=750%2C1083&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2017\/02\/P1100203.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 709px) 100vw, 709px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Red Ravioli with Goat Cheese, Chives and beetroot l Switch language for recipe in French\u00a0l Red Ravioli with Goat Cheese, Chives and beetroot For about\u00a0\u00a050 raviolis Preparation time : 1 heure, resting time: 30 min, cooking time : 6 to 10 min, For the filling [ingredients title=&#8221;Ingredients&#8221;] 1\u00a0plain goat cheese (200g) 1\/2 cup freshly grated [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[108,70,510],"tags":[],"class_list":["post-5329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accompagnement","category-pates","category-vegetarien"],"translation":{"provider":"WPGlobus","version":"2.10.10","language":"en","enabled_languages":["fr","en"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"jetpack_publicize_connections":[],"yoast_head":"<!-- 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