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Beetroot Ravioli With Goat Cheese

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Looking for a fun and colorful twist on traditional ravioli? This easy Beetroot Ravioli recipe is perfect for you! With its vibrant pink hue and earthy, sweet flavor, it’s sure to be a hit with the whole family. Plus, it’s easier to make than you might think. Let’s dive in!

Why You’ll Love This Beetroot Ravioli Recipe

  • Colorful and Vibrant: Beetroot gives the ravioli a beautiful pink hue that makes the dish visually appealing and unique.
  • Easy to Make: This recipe simplifies the process of making homemade ravioli, making it accessible for all skill levels.
  • Deliciously Flavorful: The combination of earthy beetroot and tangy goat cheese filling creates a delightful flavor profile that’s both rich and satisfying.

Beetroot Ravioli Ingredients

For the Pasta Dough

  • All-purpose flour: Provides the base for the homemade pasta dough, giving it structure and texture.
  • Eggs: Bind the flour together to form a cohesive dough.
  • Olive oil: Adds richness and smoothness to the pasta dough.
  • Salt: Enhances the flavor of the dough.
  • Cooked beetroots: Infuses the dough with vibrant color and subtle earthy flavor.

For the Filling

  • Beets: Roasted and peeled, they form the sweet and earthy core of the ravioli filling.
  • Goat cheese: Provides creamy richness and tanginess to the filling.
  • Garlic: Adds a savory depth of flavor to complement the sweetness of the beets.
  • Salt and pepper: Season the filling to taste, balancing the flavors.

For the Lemon Butter Sauce

  • Unsalted butter: Forms the base of the sauce, contributing richness and flavor.
  • Lemon zest: Infuses the sauce with bright citrusy notes.
  • Lemon juice: Adds acidity and freshness to the sauce.
  • Crumbled goat cheese (optional): Offers an additional burst of creamy goat cheese flavor as a garnish.
  • Dried chives or Fresh Thyme (optional): Provide a subtle oniony flavor and decorative touch as a garnish.
Beetroot Ravioli Ingredients.

How To Make Beetroot Ravioli

Step One: Making the Pasta Dough

Mix flour, eggs, olive oil, salt, and grated beetroot in a bowl.

Step Two: Knead Dough

Knead the mixture until it forms a smooth, elastic dough.

Step Three: Rest Dough

Wrap the dough in plastic wrap and let it rest for about 30 minutes.

Step Four: Preparing the Filling

In a blender or food processor, blend roasted beets, goat cheese, minced garlic, salt, and pepper until smooth.

Step Five: Adjust Seasoning

Adjust the seasoning to taste.

Step Six: Assembling the Ravioli

Roll out the pasta dough into thin pasta sheets using a pasta machine or a rolling pin.

Step Seven: Add Filling

Place small dollops of the beet and goat cheese mixture onto one pasta sheet, leaving space between each dollop.

Step Eight: Brush Edges

Brush the edges with a bit of water to ensure they remain sealed while cooking.

Step Nine: Seal Ravioli

Gently place another pasta sheet on top of the filling. Press down around each mound of filling to seal the ravioli.

Step Ten: Cut Ravioli

Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces. Ensure they are properly sealed.

Step Eleven: Boil Ravioli

Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top.

Step Twelve: Prepare Sauce

In a separate pan, melt butter over medium heat. Add lemon zest and juice. Cook for 1-2 minutes until fragrant.

Step Thirteen: Toss Ravioli

Drain the cooked ravioli and gently toss them in the lemon butter sauce.

Step Fourteen: Plate and Garnish

Plate the beet ravioli, drizzle with extra lemon butter sauce, and garnish with fresh herbs of your choice or dried chives and crumbled goat cheese.

Tips For Making Beetroot Ravioli

  • Cook Ravioli in Batches: Avoid overcrowding the pot when cooking the ravioli to ensure they cook evenly and don’t stick together.
  • Handle with Care: When transferring the ravioli from the boiling water to the serving plate, use a slotted spoon to gently lift them out, ensuring they remain intact.
  • Experiment with Fillings: While this recipe calls for a beet and goat cheese filling, don’t hesitate to get creative with other fillings such as spinach and ricotta or mushroom and Parmesan to diversify your pasta recipes.

Variations

  • Mushroom-Stuffed Beetroot Ravioli: Sauteed mushrooms mixed with the grated parmesan cheese filling can introduce a savory umami element to the dish.Citrus Infused Beetroot Ravioli: Zest some orange or grapefruit into the pasta dough for a citrusy twist that complements the sweet beetroot and tangy goat cheese filling.Spinach and Beetroot Ravioli: Incorporate finely chopped spinach into the beet and ricotta cheese filling for added color and a hint of earthy freshness.

How To Store Leftover Ravioli

  • Refrigerate: Store any leftover Beetroot Ravioli in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze: Place the uncooked ravioli on a baking sheet lined with parchment paper and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 1 month.
  • Thaw: Defrost the ravioli in the refrigerator overnight or in the microwave on low power. Cook as directed when completely thawed.
  • Reheat: To reheat, bring a pot of water to a boil and add the frozen or refrigerated ravioli. Cook for 2-3 minutes until heated through and then drain. Alternatively, you can heat in a skillet with a little bit of olive oil over medium heat until warmed.

What To Serve With Beetroot Ravioli

  • Arugula Salad: A light and peppery arugula salad with a lemon vinaigrette and shaved Parmesan provides a refreshing contrast to the earthy sweetness of beetroot ravioli.
  • Garlic Bread: Crispy garlic bread with a buttery, garlicky flavor is a perfect side to soak up any extra sauce from the ravioli.
  • Sautéed Spinach: Lightly sautéed spinach with garlic and a hint of lemon complements the ravioli and adds a healthy, green component to the meal.
  • Asparagus: Tender asparagus with a drizzle of olive oil and a sprinkle of sea salt adds a smoky flavor and crunchy texture to the plate.
  • Herb-Roasted Chicken: Juicy, herb-roasted chicken with rosemary and thyme pairs well with the beetroot ravioli, adding a savory protein to the pasta dish.
beetroot ravioli

Beetroot Ravioli

Yield: 2
Prep Time: 1 hour
Cook Time: 6 minutes
Additional Time: 10 minutes
Total Time: 1 hour 16 minutes
Indulge in flavorful Beetroot Ravioli, a vibrant dish bursting with savory goodness.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 5 tablespoons grated cooked beetroots
  • 2 medium-sized beets, roasted and peeled
  • 1 cup soft goat cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • For the Lemon Butter Sauce:
  • 4 tablespoons unsalted butter
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Crumbled goat cheese, for garnish (optional)
  • Dried chives, for garnish (optional)

Instructions

  1. Mix flour, eggs, olive oil, salt, and grated beetroot in a bowl.
  2. Knead the mixture until it forms a smooth, elastic dough.
  3. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
  4. In a blender or food processor, blend roasted beets, goat cheese, minced garlic, salt, and pepper until smooth.
  5. Adjust the seasoning to taste.
  6. Roll out the pasta dough into thin pasta sheets using a pasta machine or a rolling pin.
  7. Place small dollops of the beet and goat cheese mixture onto one pasta sheet, leaving space between each dollop.
  8. Brush the edges with a bit of water to ensure they remain sealed while cooking.
  9. Gently place another pasta sheet on top of the filling. Press down around each mound of filling to seal the ravioli.
  10. Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces. Ensure they are properly sealed.
  11. Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top.
  12. In a separate pan, melt butter over medium heat. Add lemon zest and juice. Cook for 1-2 minutes until fragrant.
  13. Drain the cooked ravioli and gently toss them in the lemon butter sauce.
  14. Plate the beet ravioli, drizzle with extra lemon butter sauce, and garnish with fresh herbs of your choice or dried chives and crumbled goat cheese.

Notes

  • Cook Ravioli in Batches: Avoid overcrowding the pot when cooking the ravioli to ensure they cook evenly and don't stick together.
  • Handle with Care: When transferring the ravioli from the boiling water to the serving plate, use a slotted spoon to gently lift them out, ensuring they remain intact.
  • Experiment with Fillings: While this recipe calls for a beet and goat cheese filling, don't hesitate to get creative with other fillings such as spinach and ricotta or mushroom and Parmesan to diversify your pasta recipes.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1345Total Fat: 69gSaturated Fat: 39gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 321mgSodium: 2077mgCarbohydrates: 134gFiber: 7gSugar: 8gProtein: 48g

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