Beet ravioli is a colorful and tasty dish filled with sweet beetroot and creamy cheese. The vibrant color makes it a feast for the eyes as well!
Honestly, who knew beets could be so fancy? I love serving it with a drizzle of olive oil and some herbs. It’s like art on a plate! ❤️
Key Ingredients & Substitutions
Beets: Roasted beets are the star here, adding sweetness and color. If you can’t find fresh beets, you can use canned beets, but ensure you drain them well.
Flour: All-purpose flour is ideal for the dough. If you need a gluten-free option, try using a gluten-free flour blend.
Cheese: Ricotta adds creaminess, but you could swap it for cottage cheese for a lighter option. Goat cheese also works well for a tangy twist.
Herbs: Basil or parsley enhance the filling’s flavor. Feel free to use whatever fresh herbs you have on hand, like chives or dill.
How Do You Perfectly Roll Out Pasta Dough?
Rolling out pasta dough can seem tricky, but with practice, it becomes easier! Here are some tips:
- Flour your workspace and rolling pin to prevent sticking.
- Start with a small piece of dough and keep the rest covered to prevent drying.
- Roll from the center outwards, applying even pressure for a consistent thickness.
- If the dough gets too elastic, let it rest for a few minutes before rolling again.
Thin pasta cooks quickly and absorbs flavors well, so aim for about 1/16 inch in thickness for the best results!
Beet Ravioli
Ingredients:
For the Beet Pasta Dough:
- 2 medium beets, roasted and pureed
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 small garlic clove, minced
- 1 tsp lemon zest
- Salt and black pepper, to taste
- Fresh herbs (basil or parsley), finely chopped
For the Sauce:
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- Fresh sage leaves or basil, finely chopped
- Salt and pepper to taste
- Extra grated Parmesan for serving
Time Estimate:
This delightful beet ravioli will take approximately 1 hour and 30 minutes. This includes about 30 minutes for preparation, plus about 45 minutes to rest the dough and cook the ravioli.
Instructions:
1. Prepare the Beet Pasta Dough:
First, roast the beets! Preheat your oven to 400°F (200°C), and roast the beets for about 45 minutes until they’re nice and tender. Once done, peel the beets and puree them until smooth.
On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add the beet puree, olive oil, and salt. Gradually mix the flour with your hands or a fork until it forms a dough.
Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
2. Make the Filling:
In a bowl, mix together the ricotta cheese, grated Parmesan, minced garlic, lemon zest, salt, and pepper. Mix well until everything is combined into a smooth filling. Incorporate the chopped herbs, and then set the mixture aside.
3. Assemble the Ravioli:
Take the rested dough and roll it out into thin sheets (around 1/16 inch or 2mm thick), using flour to prevent sticking. On one sheet, place small spoonfuls (~1 tsp) of the filling, leaving space in between each mound.
Brush around each filling mound with water or beaten egg to help seal the ravioli. Carefully place another sheet of dough over the top and press down around each mound to seal. Cut out individual ravioli shapes with a cutter or knife, and press the edges with a fork to ensure they are tightly sealed.
4. Cook the Ravioli:
Bring a large pot of salted water to a gentle boil. Add the ravioli carefully and cook for 3-4 minutes, or until they float and are tender. Remove the ravioli using a slotted spoon and set them aside.
5. Prepare the Sauce and Serve:
For the sauce, melt the butter and olive oil in a skillet over medium heat. Add the fresh sage or basil and cook for about 1-2 minutes until fragrant. Season with salt and pepper to taste.
Gently toss the cooked ravioli in the butter sauce. Plate the ravioli and sprinkle generously with extra grated Parmesan and chopped herbs before serving. Enjoy your beautiful beet ravioli!
Each bite of these vibrant, delicious beet ravioli will bring you joy with their earthy flavor, creamy filling, and buttery herb sauce. Perfect for impressing guests or enjoying a special meal at home!
Can I Use Store-Bought Ravioli Instead?
Absolutely! If you’re short on time, feel free to use store-bought beet ravioli. Just follow the package instructions for cooking, and you can use the same sauce recipe to complement them!
How Do I Store Leftover Ravioli?
Store leftover cooked ravioli in an airtight container in the fridge for up to 3 days. If you have uncooked ravioli, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months.
Can I Make the Dough in Advance?
Definitely! You can make the beet pasta dough one day in advance. Just wrap it tightly in plastic wrap and refrigerate it. Bring it to room temperature before rolling it out to ensure it’s pliable.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta cheese, you can use cottage cheese or mascarpone for a creamier alternative. Blending either option until smooth will give you a similar texture!