Beet ravioli is a colorful dish made with soft, tasty beet pasta filled with cheese or veggies. It’s bright, beautiful, and perfect for impressing your guests!
Making this dish is a fun way to bring some joy to your kitchen. Plus, who can resist those lovely pink pockets? They’re pretty enough to make you feel like a gourmet chef at home! 😄
Key Ingredients & Substitutions
Beets: Roasting brings out the natural sweetness of beets for the ravioli dough. If needed, you can use canned beets, but fresh ones really enhance the flavor. Just be sure to drain and pat them dry.
Flour: All-purpose flour works best for the dough, but you can substitute with whole wheat flour for a nuttier taste or gluten-free flour, though it might change the texture slightly.
Ricotta Cheese: While ricotta is creamy and mild, you might try cottage cheese for a lighter filling or use vegan cheese if you’re avoiding dairy.
Sage: Fresh sage pairs wonderfully with the beet flavor. If you can’t find fresh, try thyme or basil for a different twist. Dried herbs also work but use less as they’re more concentrated.
How Do I Make Sure My Dough is Perfectly Kneaded?
Kneading helps develop the gluten in the flour, giving your pasta the right texture. After combining your ingredients, keep these tips in mind:
- Use your palms to push the dough away from you, then fold it back towards you. Repeat for 8-10 minutes.
- If the dough is sticky, sprinkle a little extra flour, but try not to add too much or the dough can become tough.
- You’ll know it’s ready when it’s smooth and elastic. It should bounce back slightly when you poke it.
How Can I Assemble Ravioli Like a Pro?
Assembling ravioli can be tricky, but these tips will help:
- Work with small batches of dough to keep it manageable. Keep the rest covered to prevent drying.
- Make sure to seal each ravioli well to avoid any filling leaking during cooking. Press down firmly around each mound of filling.
- Use a fork to crimp the edges for an extra secure seal and a decorative touch.
Enjoy the colorful experience of making and savoring your beet ravioli!
Beet Ravioli
Ingredients You’ll Need:
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
- 1/2 cup cooked and finely chopped spinach (optional)
- 1 clove garlic, minced
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
For Serving:
- 4 tbsp unsalted butter
- Fresh sage leaves
- Grated Parmesan cheese
- Fresh oregano or basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 90 minutes to prepare and cook, consisting of roughly 30 minutes for making the dough and filling, 30 minutes for assembling the ravioli, and about 30 minutes for cooking them and preparing the sauce. Just think of the delicious meal you’ve got coming up!
Step-by-Step Instructions:
1. Preparing the Beet Puree:
Start by roasting your beets. Wrap them in aluminum foil and bake at 400°F (200°C) for 45-60 minutes until they’re nice and tender. Once they’ve cooled, peel them, then puree until smooth. This puree will be the star of your pasta dough!
2. Making the Beet Pasta Dough:
On a clean surface, mound the flour and create a well in the center. Crack in your eggs, add the olive oil, salt, and beet puree. Using a fork, slowly mix the flour into the wet ingredients until they come together to form a dough. Don’t worry if it gets a bit messy, that’s part of the fun!
3. Kneading the Dough:
Now, knead the dough for about 8-10 minutes until it’s smooth and elastic. It should be a joy to work with! Once you’re happy with the texture, wrap it in plastic wrap and pop it in the fridge for 30-60 minutes to rest.
4. Preparing the Filling:
In a mixing bowl, combine the ricotta, Parmesan, minced garlic, spinach (if using), a pinch of salt and pepper, and nutmeg if you like. Stir it all together until smooth. This cheesy goodness will fill your ravioli!
5. Rolling Out the Dough:
Divide your rested dough into two equal portions. Roll one portion out on a floured surface or use a pasta machine to create thin sheets about 1/16 inch thick. Keep the second part covered to prevent it from drying out.
6. Assembling the Ravioli:
Place small spoonfuls of your cheese filling (about 1 tsp) evenly spaced along one of the pasta sheets. Lightly brush around each mound with water to help seal the ravioli. Place the second sheet of pasta on top and press down firmly around the filling to seal. Cut into individual ravioli using a ravioli cutter or knife, and crimp the edges with a fork for good measure!
7. Cooking the Ravioli:
Bring a large pot of salted water to a gentle boil. Carefully add your ravioli and cook for about 3-4 minutes, or until they float to the surface. That’s when you know they’re done!
8. Preparing the Sauce:
While the ravioli are cooking, melt your butter in a skillet over medium heat. Toss in fresh sage leaves and let them cook until the butter is golden and fragrant. The aroma will be delightful!
9. Serving Time:
Gently drain the ravioli with a slotted spoon and toss them in the sage butter to coat nicely. Plate your vibrant beet ravioli, and sprinkle with extra grated Parmesan and fresh herbs like oregano or basil for a lovely touch.
Enjoy your stunning, delicious beet ravioli!
Can I Use Whole Wheat Flour for The Dough?
Yes, you can substitute whole wheat flour for all-purpose flour to make the dough! Just note that it may give a nuttier flavor and slightly different texture. You might need to adjust the liquid slightly since whole wheat flour absorbs more moisture.
How Do I Keep My Ravioli from Sticking Together?
To prevent your ravioli from sticking, dust both the pasta sheets and the ravioli with extra flour during assembly. You can also place them in a single layer on a floured baking sheet while you finish making the rest.
Can I Make This Dish in Advance?
Absolutely! You can prepare the dough and filling ahead of time, and store them separately in the fridge for 1-2 days. Assemble the ravioli just before cooking for the freshest taste. Alternatively, you can freeze them on a baking sheet, then transfer to a bag for storage. They’ll cook straight from the freezer—just add an extra minute to the cooking time!
What Other Fillings Work Well in Ravioli?
If you want to switch it up, consider using mashed potatoes, butternut squash, or even mushrooms mixed with cheese for a delicious variation! Just be sure the fillings are not too wet or they may leak during cooking.
