These bright and colorful beet ravioli are a fun twist on traditional pasta! The sweet taste of beets pairs perfectly with a creamy filling, making every bite special.
Making these is a blast! I love how they look like little works of art on my plate. Plus, they’re a great way to sneak in some veggies without anyone noticing! 😉
Key Ingredients & Substitutions
Beets: Fresh beets are the star of this dish! You can roast or boil them. If you’re short on time, using pre-cooked beets or even canned beets works too. Just remember to drain them well before pureeing.
Flour: All-purpose flour is great for the dough. If you want a gluten-free option, you can use gluten-free flour blends specifically for pasta. Just check the packaging for proper ratios.
Ricotta Cheese: For the filling, ricotta is creamy and delicious. If you want a lighter option, you could use cottage cheese. You could also go dairy-free with cashew cheese or tofu blended until smooth!
Parmesan Cheese: Parmesan adds a lovely nutty flavor. If you’re avoiding dairy, look for a vegan parmesan or nutritional yeast for a cheesy taste.
Sage: Fresh sage brings a great earthy note to the dish. If you can’t find it, feel free to use other fresh herbs like thyme or even a bit of oregano!
How Do You Make Perfect Pasta Dough?
Making pasta dough can feel tricky at first, but don’t worry! Here’s how to get it just right:
- 1. Start by creating a mound with the flour on a clean surface. This creates a “well” where you can mix your wet ingredients.
- 2. Add the eggs, beet puree, olive oil, and salt in the center of the well. The well keeps everything together!
- 3. Using a fork, gradually mix the flour into the liquid. Work your way from the inside out.
- 4. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. This step helps develop gluten, which is essential for good texture!
- 5. Wrap the dough and let it rest. This makes it easier to roll out later.
Remember, if you find your dough is too sticky, just sprinkle on a bit more flour as needed while kneading!
Beet Ravioli Recipe
Ingredients You’ll Need:
For the Beet Pasta Dough:
- 2 medium cooked beets (about 1 cup pureed)
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Filling:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons fresh spinach or beet greens, finely chopped
- Salt and pepper, to taste
- Optional: a pinch of nutmeg
For the Butter Sauce & Garnish:
- 4 tablespoons unsalted butter
- Fresh sage leaves or baby leafy greens
- Grated Parmesan or vegan parmesan substitute
- Salt to taste
- Optional: toasted seeds or nuts for garnish
How Much Time Will You Need?
This recipe requires about 1 hour of total preparation time, including approximately 30 minutes to allow the pasta dough to rest. Cooking time for the ravioli takes about 3-4 minutes once they are in boiling water. So, in just over an hour, you’ll have a lovely homemade dish ready to serve!
Step-by-Step Instructions:
1. Prepare Beet Puree:
First, if you don’t have pre-cooked beets, you’ll need to roast or boil them until they’re tender. Once cooked, peel the beets and blend them in a food processor until smooth. Let the beet puree cool.
2. Make the Pasta Dough:
On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well and add the beet puree, olive oil, and salt. Using a fork, gently mix the flour into the wet ingredients. Once combined, knead the dough by hand until it’s smooth and elastic—this should take about 8-10 minutes. Wrap the dough in plastic wrap and allow it to rest at room temperature for at least 30 minutes.
3. Prepare the Filling:
In a mixing bowl, combine the ricotta cheese, grated Parmesan, minced garlic, chopped greens, salt, pepper, and optional nutmeg. Mix until everything is well blended. Taste the filling and adjust seasonings if needed.
4. Roll out the Dough:
Once the dough has rested, divide it into two portions. Using a pasta machine or a rolling pin, roll one portion into thin sheets (about 1-2 mm thick) on a floured surface. Make sure to keep your work surface lightly floured to prevent sticking!
5. Form the Ravioli:
On one sheet of rolled dough, place small spoonfuls of filling, about 1 teaspoon apart. Lightly moisten the edges around each filling with water. Carefully place the second sheet of dough on top, pressing gently around the filling mounds to seal. Use a ravioli cutter or fork to cut and seal each ravioli.
6. Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Use a slotted spoon to gently remove them from the pot.
7. Prepare the Butter Sauce:
While the ravioli are cooking, melt butter in a pan over medium heat. Let the butter cook until it turns a light brown color and smells nutty. Add in fresh sage leaves or baby greens and let them wilt slightly in the sauce.
8. Serve:
On a plate, arrange the cooked ravioli and drizzle over the brown butter and sage sauce. Sprinkle with grated Parmesan and optional toasted seeds or nuts for a crunchy texture. Feel free to garnish with fresh herbs or veggies for a pop of color.
9. Enjoy!
Now dive into your delicious, vibrant beet ravioli! This dish balances the sweetness of beets with the creamy filling and the rich butter sauce, making it a delightful meal for any occasion!
Can I Use Different Types of Flour for the Pasta Dough?
Absolutely! While all-purpose flour works best for traditional pasta, you can experiment with other flours. A 00 flour is often preferred for pasta making, and if you need a gluten-free option, look for a gluten-free flour blend specifically designed for pasta.
What Can I Substitute for Ricotta Cheese?
If you’re looking for a substitute for ricotta, you can use cottage cheese blended until smooth, cream cheese, or even a homemade cashew cheese for a dairy-free option. Just adjust the seasoning accordingly to ensure the flavor stays balanced!
How Do I Store Leftover Ravioli?
To store leftover cooked ravioli, let them cool completely, then layer them in an airtight container with parchment paper between layers to prevent sticking. They can be stored in the fridge for up to 3 days. You can also freeze uncooked ravioli in a single layer on a baking sheet, then transfer them to a zip-top bag once frozen. They will keep for about 2 months!
Can I Prepare the Dough in Advance?
Yes, you can prepare the pasta dough ahead of time! After kneading the dough, wrap it tightly in plastic and refrigerate it for up to 24 hours. When you’re ready to use it, just let the dough come back to room temperature before rolling it out. This makes it easier to work with!