Beet Ravioli with Goat Cheese Filling

Add the eggs, salt and the softened butter. Knead until the dough is smooth. Cover and refrigerate. 

Rinse the thyme, shake dry, pluck the leaves and chop finely. Peel and mince 2 cloves of garlic. Stir together the garlic, cream cheese and thyme. Season with salt and pepper. 

Divide the dough in half, roll each thinly on a floured work surface. Place small dollops of filling on one sheet of dough every 5 cm (approximately 2 inches). Place the second sheet of dough on top and apply slight pressure around the filling. Cut out dumplings and press the edges firmly.

Bring the vegetable broth to a boil, reduce the heat and cook the ravioli in the broth for 10-15 minutes. Peel the remaining garlic, cut into thin slices and sauté in a pan with butter for 1-2 minutes. Remove the ravioli from the broth with a slotted spoon. Toss in the garlic butter to coat. Serve immediately garnished with extra sprigs of thyme if desired.