These colorful beet heart ravioli are not just pretty—they’re tasty too! Filled with creamy cheese and a hint of beet sweetness, they make your plate pop.
Making ravioli can sound fancy, but this recipe is super fun! The bright color makes cooking with friends even better, and everyone will love the delicious filling.
Key Ingredients & Substitutions
Beets: Roasted beets give a lovely color and sweetness. If you don’t have fresh beets, canned beets can work in a pinch, just make sure they’re not pickled.
Pasta Flour: All-purpose flour is great for this dough, but if you want a lighter texture, use ’00’ flour if you can find it. Gluten-free flour can also work, just ensure it has a binding agent.
Cheese Filling: Ricotta adds creaminess, while goat cheese lends tanginess. If you’re dairy-free, try using cashew cheese or tofu blended with nutritional yeast.
Sage: Fresh sage is perfect for the sauce, but dried sage can work too. Use about 1 teaspoon of dried if that’s what you have on hand.
How Do I Achieve Perfectly Rolled Pasta?
Rolling out the pasta can be tricky, but with a few easy steps, you can master it!
- Divide your rested dough into smaller portions to handle it easily.
- Flour your surface generously to prevent sticking, and flour the dough lightly as well.
- Use a pasta machine if possible, starting on the widest setting and gradually moving to thinner settings.
- If using a rolling pin, roll from the center outwards for an even thickness.
Don’t forget, the thinner your sheets, the more delicate and delicious your ravioli will be!
Beet Heart 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 tsp olive oil
- 1/2 tsp salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup goat cheese or cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove, minced
- 1 tbsp fresh thyme leaves, chopped
- Salt and pepper to taste
For the Sauce:
- 1/4 cup unsalted butter
- Fresh sage leaves (about 8-10)
For Garnish:
- Chopped toasted walnuts or hazelnuts
- Fresh herbs (sage or thyme)
How Much Time Will You Need?
This recipe will take you about 1 hour to prepare and assemble, followed by 30 minutes of resting time for the pasta. You’ll need an additional 10-15 minutes to cook and plate the ravioli, making the total time roughly 1.5 hours for a wonderful meal!
Step-by-Step Instructions:
1. Prepare the Beet Puree:
Start by roasting the beets. Wrap them in foil and place them in an oven preheated to 400°F (200°C). Roast for about 45-60 minutes until they are tender. Once cool enough to handle, peel the skins off and puree the beets in a blender or food processor until smooth. Allow the puree to cool completely.
2. Make the Pasta Dough:
On a clean surface, mound your flour and mix it with salt. Create a well in the center and add the eggs, beet puree, and olive oil. Using a fork, mix the flour into the wet ingredients gradually until combined. Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
3. Prepare the Filling:
In a mixing bowl, combine the ricotta cheese, softened goat cheese (or cream cheese), grated Parmesan, minced garlic, chopped thyme, and a pinch of salt and pepper. Stir until all ingredients come together in a smooth, creamy mixture.
4. Roll Out the Pasta:
Once your dough has rested, divide it into two portions. On a floured surface, roll out one portion of the dough thinly, aiming for about 1/16 inch thick, using a pasta machine or a rolling pin. Keep the other half of the dough covered to prevent it from drying out.
5. Assemble the Ravioli:
Place small spoonfuls (about 1 teaspoon) of the cheese filling spaced about 1.5 inches apart on one rolled-out pasta sheet. Moisten the edges between filling spots with a little water. Carefully lay the second sheet of pasta on top and press down around the filling to seal, ensuring no air bubbles are left inside. Use a cookie cutter to cut the filled pasta into heart shapes or rounds.
6. Cook the Ravioli:
Bring a large pot of salted water to a gentle boil. Drop the ravioli in carefully and cook for about 3-4 minutes, or until they float to the surface. Use a slotted spoon to remove the ravioli and set them aside.
7. Prepare the Sauce:
In a skillet, melt the unsalted butter over medium heat until it starts to foam. Add the fresh sage leaves and let them cook until the butter is lightly browned and fragrant. This will enhance the flavor of your dish.
8. Serve:
On your plate, arrange the ravioli and drizzle with the sage butter sauce. Finish with a sprinkle of chopped walnuts or hazelnuts and fresh herbs for garnish. Enjoy your vibrant, flavorful beet heart ravioli that’s as beautiful as it is delicious!
Can I Use Store-Bought Pasta Instead of Making My Own?
Yes, you can definitely use store-bought pasta sheets to save time. Just boil them according to the package instructions before assembling your ravioli.
What If I Don’t Have Fresh Beets?
If fresh beets aren’t available, you can use canned beets! Just ensure they are not pickled, and puree them well to achieve the right consistency.
Can I Freeze Uncooked Ravioli?
Absolutely! Arrange uncooked ravioli on a baking sheet lined with parchment paper to freeze individually before transferring them to an airtight container. They can be frozen for up to 3 months. Just cook them straight from the freezer, adding an extra minute to the cooking time.
How Should I Store Leftover Cooked Ravioli?
Store any leftover ravioli in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a pan with a splash of water or sauce, stirring occasionally to avoid sticking.
