These colorful beet ravioli are not just pretty to look at but also taste amazing! Stuffed with a creamy filling, they bring a fun twist to your dinner plate.
Using fresh beets gives them a lovely hue, and they are surprisingly simple to make! I love serving them with a light butter sauce and a sprinkle of cheese—so satisfying!
Key Ingredients & Substitutions
Beets: Fresh beets give the pasta its stunning color. If you can’t find fresh beets, you can use pre-cooked beets from the store. Just make sure they’re plain, without any added seasonings!
Flour: All-purpose flour is perfect for this dough, but you can substitute with a gluten-free blend if needed. This works well to keep the texture light, just make sure the blend works for pasta!
Ricotta Cheese: I enjoy the creamy texture of ricotta in the filling. If you want to substitute, cottage cheese is a good alternative. Just be sure to drain it well to avoid excess moisture.
Butter: Unsalted butter is preferred for the sauce since it allows better control over the seasoning. If you’re looking for a dairy-free option, use olive oil or a plant-based butter alternative.
How Do You Make the Dough for Ravioli Smooth and Elastic?
Getting the right texture for the ravioli dough is essential. Start with quality ingredients and make sure to knead the dough enough!
- Combine flour and salt, then form a well in the center for the wet ingredients.
- Mix the dough with a fork to incorporate everything without making too much mess.
- Once more incorporated, knead the dough for about 8-10 minutes. It should become smooth and elastic.
- Remember to wrap it up and let it rest; this relaxes the gluten and makes rolling easier!
Following these steps will help you achieve a wonderful beet ravioli that’s easy to roll out and delicious to eat!
Beet Ravioli Recipe
Ingredients You’ll Need:
For the Beet Pasta Dough:
- 2 medium fresh beets (about 8 oz), roasted and pureed
- 2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1 teaspoon olive oil
- 1/2 teaspoon salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 small garlic clove, minced
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- Optional: 1/4 cup chopped fresh spinach or herbs (basil or parsley)
For the Sauce:
- 4 tablespoons unsalted butter
- 6-8 fresh sage leaves, thinly sliced
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe will take about 1 hour of preparation time, plus an additional 30 minutes for the dough to rest. Cooking the ravioli will take around 10 minutes. Be sure to prepare the beets ahead of time to streamline the process!
Step-by-Step Instructions:
1. Prepare the Beets and Puree:
Start by roasting the beets! Wrap them in foil and bake at 400°F (200°C) for about 45-60 minutes until they are tender. Once they’re cool enough to handle, peel the skins off and puree in a blender or food processor until you get a smooth consistency. Set the beet puree aside.
2. Make the Beet Pasta Dough:
On a clean, flat surface or inside a large bowl, mix the flour and salt together. Make a well in the center, then crack in the egg. Add the olive oil and the roasted beet puree. Using a fork, mix everything together gradually incorporating the flour to create a dough. Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap it in plastic wrap and refrigerate for at least 30 minutes to let it rest.
3. Prepare the Filling:
In a separate bowl, combine the ricotta cheese, grated Parmesan, minced garlic, lemon zest, salt, and pepper. If you are using fresh spinach or herbs, fold them into the mixture. Make sure everything is well blended, then set the filling aside.
4. Roll Out the Pasta Dough:
Once rested, divide the dough into four portions. On a lightly floured surface, use a rolling pin or a pasta machine to roll the dough as thin as possible (about 1/16 inch thick). Keep the remaining pieces covered to prevent them from drying out as you work.
5. Assemble the Ravioli:
Lay out one sheet of pasta and place small spoonfuls (about 1 teaspoon) of the filling spaced evenly apart. Lightly brush around each filling with a bit of water. Carefully place another sheet of pasta over the top. Press down gently around each filling to eliminate air bubbles and ensure it seals properly. Use a ravioli cutter or a sharp knife to cut out the ravioli, and seal the edges with a fork for extra security. Place the finished ravioli on a floured tray.
6. Cook the Ravioli:
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water in batches. Cook for 3-4 minutes or until they float to the surface and become tender. Use a slotted spoon to remove them from the pot.
7. Prepare the Sage Butter Sauce:
While the ravioli is cooking, melt the butter in a large skillet over medium heat. Add the thinly sliced sage leaves and sauté for 2-3 minutes until the butter is fragrant and slightly browned. Add salt and pepper to taste.
8. Serve:
Gently toss the cooked ravioli in the sage butter sauce to coat them evenly. Plate the ravioli and ladle the sauce over the top. Finish with a generous sprinkle of freshly grated Parmesan and garnish with some freshly chopped basil or parsley if desired.
Enjoy your vibrant and flavorful beet ravioli with a delicious sage butter sauce!
Can I Use Store-Bought Beet Pasta?
Yes, you can use store-bought beet pasta to save time! Just fill them with your homemade filling and cook according to the package instructions.
How Do I Store Leftover Ravioli?
To store leftover ravioli, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them before cooking—just ensure they are well-floured and stored in a single layer to prevent sticking.
Can I Substitute the Cheese in the Filling?
Absolutely! If you want a dairy-free option, try using tofu or a dairy-free ricotta. For a different flavor, you can substitute goat cheese or mascarpone for a creamier texture.
What’s the Best Way to Reheat Cooked Ravioli?
The best way to reheat cooked ravioli is to warm them gently in a skillet with a bit of butter or sauce over low heat. You can also microwave them in small increments, stirring until heated through.