Beet ravioli are little pasta pockets filled with the vibrant sweetness of beets. They look stunning on your plate and taste even better. Who knew beets could be so fancy?
I love pairing them with a simple butter sauce and some fresh herbs. It’s easy, quick, and makes me feel like a gourmet chef—even if I’m just in my kitchen! 🍽️
Key Ingredients & Substitutions
Beets: The star of this dish! Roasting beets enhances their flavor and sweetness. If beets aren’t available, you can use store-bought beet puree. Just keep an eye on the consistency!
Pasta Flour: All-purpose flour works well here, but for a chewier texture, consider using a mix of all-purpose and semolina flour. This adds a nice bite to the ravioli.
Ricotta Cheese: Fresh ricotta gives the filling a creamy texture. If you’re lactose intolerant, look for lactose-free ricotta or substitute with tofu blended until smooth.
Parmesan Cheese: You can swap this for Grana Padano or Pecorino Romano for a different flavor profile. Nutritional yeast is a great dairy-free alternative that adds a cheesy flavor.
Herbs: Fresh thyme or parsley really brighten the filling. Feel free to experiment with whatever fresh herbs you have on hand—basil or dill would work well too!
How Do I Make Sure My Ravioli Don’t Fall Apart When Cooking?
Ensuring your ravioli hold up during cooking is all about proper sealing and cooking technique. Here are some tips:
- When sealing the ravioli, make sure to press out any air around the filling. This helps avoid blowouts while cooking.
- Use a little water on your fingers or a pastry brush to moisten the edges of the pasta before sealing; this creates a better bond.
- Don’t overcrowd the pot when cooking. Cooking in small batches prevents them from sticking together and helps them cook evenly.
- Once the ravioli float, give them an extra minute to cook thoroughly. It ensures the dough is fully cooked through.
By following these tips, you’ll have beautiful, intact beet ravioli ready to enjoy!
How to Make Beet Ravioli
Ingredients You’ll Need:
For the Beet Pasta Dough:
- 2 medium cooked beets (about 1 cup pureed)
- 2 large eggs
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp salt
For the Filling:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 small roasted beet, finely chopped or grated
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Fresh herbs (such as thyme or parsley), chopped (optional)
For the Sauce:
- 6 tbsp unsalted butter
- 1 tbsp olive oil
- A handful of fresh arugula or microgreens
- Chopped toasted walnuts or hazelnuts (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus an additional 30 minutes for the dough to rest. Cooking the ravioli will take about 10 minutes. So, overall, plan for about 1 hour and 10 minutes to make and serve your delicious beet ravioli!
Step-by-Step Instructions:
1. Prepare the Beet Pasta Dough:
Start by puréeing the cooked beets in a blender or food processor until they’re nice and smooth. On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into this well, add the beet purée and salt. Gradually mix in the flour using your hands or a fork until everything is combined. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Once done, wrap it in plastic wrap and pop it in the fridge for at least 30 minutes.
2. Make the Filling:
In a mixing bowl, combine the ricotta cheese, Parmesan, finely chopped roasted beet, minced garlic, salt, pepper, and any fresh herbs you’d like to add. Mix everything together until you have a smooth filling. Taste and adjust seasoning if needed!
3. Roll Out the Dough:
After the dough has rested, cut it into quarters. Using a pasta machine or a rolling pin, roll each portion out into thin sheets—about 1/16 inch thick. Be sure to keep the unused dough covered so it doesn’t dry out.
4. Assemble the Ravioli:
On one sheet of pasta, place small tablespoons of filling about 1.5 inches apart. Lightly brush water around the filling mounds to help seal the ravioli. Carefully lay another sheet of pasta over the filling, gently pressing around each mound to eliminate air pockets. Cut between the mounds to create individual ravioli, and use a fork to crimp the edges securely.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches, about 2-3 minutes each, or until they float to the surface. Once they’re done, use a slotted spoon to remove them and set aside while you prepare the sauce.
6. Prepare the Sauce:
In a large skillet, melt the butter with olive oil over medium heat. Allow the butter to turn a light brown color, which gives it a nutty flavor. Toss the cooked ravioli in the butter sauce, gently coating them.
7. Serve:
Plate your beautiful beet ravioli and garnish with a handful of fresh arugula or microgreens on top. If you’d like, sprinkle some chopped walnuts or hazelnuts for added texture, and finish it off with a sprinkle of grated Parmesan and pepper to taste.
Enjoy your vibrant, delicious beet ravioli with that delightful browned butter sauce! It’s a feast for both the eyes and the taste buds!
Can I Use Store-Bought Pasta Dough for This Recipe?
Yes, you can! If you’re short on time, store-bought fresh or dried pasta dough works well. Just skip the steps for making the dough and go straight to filling and assembling your ravioli.
How Can I Store Leftover Ravioli?
Store any leftover cooked ravioli in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove in a bit of butter or olive oil, adding a splash of water if needed to prevent sticking.
Can I Freeze the Ravioli Before Cooking?
Absolutely! Arrange uncooked ravioli in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They can be cooked from frozen—just add a couple of extra minutes to the cooking time.
What Other Sauces Can I Use for Beet Ravioli?
While the browned butter sauce is delightful, you can also try a light cream sauce, sage butter, or even a tomato-based sauce. Feel free to get creative based on your taste preferences!
