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.
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Why This Recipe Works
- Colorful and Vibrant: Beetroot gives the ravioli a beautiful pink hue that makes the dish visually appealing and unique.
- Easy to Make: This Beetroot Ravioli 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.
🥘 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & 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 Make Beetroot Ravioli
Step One: Mix flour, eggs, olive oil, salt, and grated beetroot in a bowl. Knead the mixture until it forms a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
Step Two: In a blender or food processor, blend roasted beets, goat cheese, minced garlic, salt, and pepper until smooth. Adjust the seasoning to taste.
Step Three: Roll out the pasta dough into thin pasta sheets using a pasta machine or a rolling pin.
Step Four: Place small dollops of the beet and goat cheese mixture onto one pasta sheet, leaving space between each dollop. Brush the edges with a bit of water to ensure they remain sealed while cooking. Gently place another pasta sheet on top of the filling.
Step Five: Press down around each mound of filling to seal the ravioli. Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces. Ensure they are properly sealed.
Step Six: Boil salted water and cook ravioli for 3-4 minutes until they float. In another pan, melt butter over medium heat, add lemon zest and juice, and cook for 1-2 minutes until fragrant. Drain ravioli and toss in lemon butter sauce. Plate, drizzle with extra sauce, and garnish with herbs or dried chives and crumbled goat cheese.
👩🍳 Expert Tips
- 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.
💭 FAQs
To prepare beetroot for the filling, start by roasting the beets until tender. Once cooled, peel and finely chop or blend them into a purée. Combine the beetroot with cheeses like ricotta or goat cheese, and season with herbs such as thyme or dill to enhance the flavor.
Yes, you can make beetroot ravioli without a pasta machine. After preparing the dough, use a rolling pin to roll it out on a floured surface until it reaches the desired thinness. Then, place small amounts of the filling onto the dough, fold, and cut into individual ravioli pieces.
To prevent beetroot ravioli from falling apart during cooking, ensure the edges are sealed properly by pressing them firmly, possibly using a fork. Cook the ravioli in gently boiling salted water; they are typically done when they float to the surface, which usually takes 3 to 5 minutes.
Beetroot ravioli pairs excellently with sauces that complement its earthy flavor. A sage-infused brown butter sauce adds a nutty richness, while a walnut butter sauce introduces a delightful crunch and depth. Alternatively, a simple drizzle of olive oil with fresh herbs can also be a light and flavorful option.
Store any leftover Beetroot Ravioli in an airtight container in the refrigerator for up to 3-4 days. 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. Defrost the ravioli in the refrigerator overnight or in the microwave on low power. Cook as directed when completely thawed.
🧂Serving Suggestions
- Mango 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.
- Air Fryer Parmesan 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.
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Beetroot Ravioli
Ingredients
For The Pasta
- 2 ½ cups All Purpose Flour
- 2 Eggs
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 5 tablespoons Beetroot Grated
For The Filling
- 2 Beetroot roasted and peeled
- 1 cup Soft Goat Cheese
- 1 clove Garlic minced
- pinch Salt
- Pinch Pepper
For The Butter Sauce
- 4 tablespoons Butter Unsalted
- 1 Tablespoon Lemon Zest
- 1 Lemon Juiced
- 1 tablespoon Crumbled Goat Cheese for garnish (optional)
- 1 tablespoon Dried Chives for garnish (optional)
Instructions
- Mix flour, eggs, olive oil, salt, and grated beetroot in a bowl.
- Knead the mixture until it forms a smooth, elastic dough.
- Wrap the dough in plastic wrap and let it rest for about 30 minutes.
- In a blender or food processor, blend roasted beets, goat cheese, minced garlic, salt, and pepper until smooth.
- Adjust the seasoning to taste.
- Roll out the pasta dough into thin pasta sheets using a pasta machine or a rolling pin.
- Place small dollops of the beet and goat cheese mixture onto one pasta sheet, leaving space between each dollop.
- Brush the edges with a bit of water to ensure they remain sealed while cooking.
- Gently place another pasta sheet on top of the filling. Press down around each mound of filling to seal the ravioli.
- Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces. Ensure they are properly sealed.
- Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top.
- In a separate pan, melt butter over medium heat. Add lemon zest and juice. Cook for 1-2 minutes until fragrant.
- Drain the cooked ravioli and gently toss them in the lemon butter sauce.
- 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
Nutrition
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