These bright Beet Heart Ravioli are as tasty as they are pretty! With a lovely filling of creamy cheese and earthy beets wrapped in fresh pasta, they’re sure to impress.
Plus, they’re like little love letters on a plate! I love serving them with a drizzle of butter and a sprinkle of Parmesan—what a treat for the eyes and the taste buds!
Key Ingredients & Substitutions
Beets: Freshly roasted beets deliver vibrant color and a sweet, earthy flavor. If you’re short on time, store-bought beet purée can work as a shortcut!
Ricotta Cheese: This creamy cheese adds a wonderful texture. If you prefer a lighter option, use cottage cheese that’s been blended until smooth. For a vegan choice, try tofu blended with a bit of lemon juice.
Parmesan Cheese: Aged Parmesan adds depth. Grana Padano can be a good substitute, or nutritional yeast works for a dairy-free option, giving a cheesy flavor without the milk!
All-Purpose Flour: While all-purpose flour works best for the dough, you could experiment with half whole wheat flour for added nuttiness and health benefits. Just note, it may make the dough a bit denser.
How Do You Make Perfect Pasta Dough?
Making the dough might feel tricky, but it’s straightforward! Follow these steps carefully to ensure a lovely texture.
- Mix Ingredients: After combining the puréed beets, eggs, olive oil, and salt, you’ll create a beautiful base. The key is to ensure even mixing!
- Knead Until Smooth: Knead for about 5-7 minutes. If it’s sticky, sprinkle additional flour until workable. Remember, the dough should feel elastic and soft.
- Rest Time: Don’t skip chilling the dough. This relaxes the gluten, resulting in a more manageable dough.
Beet Heart Ravioli
Ingredients You’ll Need:
For The Beet Pasta Dough:
- 2 medium beets, roasted, peeled, and puréed
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1 teaspoon olive oil
- 1/2 teaspoon salt
For The Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 small roasted beet, finely diced or puréed
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or sage), finely chopped (optional)
For The Sauce and Garnish:
- 4 tablespoons unsalted butter
- Fresh sage leaves
- Chopped toasted hazelnuts or walnuts (optional)
- Grated Parmesan cheese
- Salt and pepper to taste
How Much Time Will You Need?
This recipe requires about 30 minutes for preparation, plus 30 minutes for resting the dough. Cooking the ravioli takes an additional 10 minutes. Overall, you’ll need about 1 hour and 10 minutes for this delightful dish!
Step-by-Step Instructions:
1. Prepare the Beet Pasta Dough:
In a mixing bowl, combine the puréed roasted beets, eggs, olive oil, and salt. Mix thoroughly until smooth. On a clean surface, mound the flour and create a well in the center. Pour the beet and egg mixture into the well and gradually blend in the flour, kneading until you get a smooth and elastic dough. If the dough feels too sticky, add a bit more flour. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes.
2. Make the Filling:
While the dough is resting, prepare the filling. In a separate bowl, mix together the ricotta cheese, grated Parmesan, minced garlic, and diced or puréed roasted beet. Season with a pinch of salt and pepper, and toss in some fresh herbs if you like. Set this mixture aside.
3. Roll Out the Pasta:
Once the dough has rested, divide it into two equal portions. On a floured surface, roll out each portion to about 1/16 inch thick using a rolling pin or a pasta machine. Make sure there’s enough flour to prevent sticking!
4. Assemble the Ravioli:
To assemble, place small spoonfuls (about a teaspoon) of the beet-ricotta filling evenly spaced on one sheet of pasta. Dip your finger in water and brush around the filling mounds to help seal. Carefully lay the second sheet of pasta over the filling and press down to seal, removing any air bubbles. Cut out heart shapes using a heart-shaped cutter or knife, ensuring the edges are well pressed to avoid them opening during cooking.
5. Cook the Ravioli:
Bring a large pot of salted water to a gentle boil. Add the ravioli in batches, cooking until they float to the surface and then letting them boil for an additional 1-2 minutes (about 3-4 minutes total). Use a slotted spoon to remove the ravioli and drain them.
6. Prepare the Sauce:
In a large skillet, melt the butter over medium heat. Add fresh sage leaves and sauté briefly until they become fragrant. Once ready, gently toss the drained ravioli in the skillet to coat them in the butter.
7. Serve:
Plate the ravioli, drizzling the remaining sage butter from the skillet on top. Sprinkle with chopped toasted nuts and grated Parmesan cheese, seasoning with salt and pepper to taste. Feel free to garnish with extra fresh herbs for a lovely finish!
Enjoy your vibrant, flavorful Beet Heart Ravioli—a delightful dish that combines the earthy goodness of beets with creamy cheese all wrapped in tender, homemade pasta!
Can I Use Store-Bought Pasta for This Recipe?
Yes, you can use store-bought ravioli pasta if you’re short on time! Just purchase fresh or frozen, and follow the package instructions for cooking. The filling will still give you that lovely beet flavor!
How Do I Store Leftover Ravioli?
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. For best texture, reheat gently in a pan with a little water or sauce to warm them without drying out.
Can I Freeze Uncooked Ravioli?
Absolutely! After assembling the ravioli, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a zip-top bag and store for up to 2 months. Cook them straight from frozen, adding a couple of extra minutes to the cooking time.
What Other Sauces Pair Well with Beet Ravioli?
While sage butter is delicious, you can also try a simple light cream sauce, a nut-based pesto, or even a balsamic reduction for a tangy contrast. Experiment with flavors that you enjoy!
