Beet ravioli is a colorful and tasty dish that’s sure to impress! The bright pink pasta is filled with creamy cheese and earthy beet flavors, making it a delightful option.
Making this dish is like creating little works of art that you can eat! I love serving it with a simple sauce or a sprinkle of nuts for a special touch. Who knew beets could be so fancy? 😊
Key Ingredients & Substitutions
Beets: Freshly cooked beets give this dish its stunning color and earthy flavor. You can also use canned beets, but I prefer fresh for the taste and texture. If you’re not a fan of beets, try using sweet potatoes instead for a different, yet equally vibrant pasta.
Flour: All-purpose flour is perfect for the dough, but you can use semolina flour for a firmer texture. For a gluten-free version, try using a gluten-free flour blend, just ensure it’s suitable for pasta making.
Cheese: Ricotta is creamy and mild, making it a great filling base. If you’re dairy-free, consider using a vegan ricotta made from almond or cashew. For more flavor, you could swap in goat cheese or feta instead of Parmesan.
Sage: Fresh sage adds a beautiful herbal note to the sauce. If you can’t find fresh, dried sage can work in a pinch, just use less since it’s more concentrated in flavor.
How Do I Roll Out the Dough Perfectly?
Rolling out pasta can be tricky, but practice makes perfect! Here are some tips to help:
- Make sure your dough is well-rested; this makes it easier to roll.
- Use a floured surface to prevent sticking; you can dust flour on the dough as you roll it out.
- If using a pasta machine, start on the widest setting and gradually move to thinner settings.
- Stop when the pasta is thin enough to see your hand through it—about 1/16 inch is ideal for ravioli!
Getting the dough right is key – it helps the ravioli fold nicely and cook evenly! Enjoy the process and don’t stress; they’ll taste great no matter what!
Beet Ravioli Recipe
Ingredients You’ll Need:
For the Beet Pasta Dough:
- 2 medium-sized cooked beets (about 1/2 cup pureed)
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1/2 teaspoon salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cooked and finely chopped beets (optional, for extra beet texture)
- 1 small clove garlic, minced
- Salt and freshly ground black pepper, to taste
For the Sauce and Garnish:
- 4 tablespoons unsalted butter
- A handful of fresh sage leaves, roughly chopped
- Grated Parmesan cheese (for sprinkling)
- Olive oil (optional)
Time Needed:
This entire recipe will take about 1 hour and 30 minutes, including 30 minutes for the pasta dough to rest. You’ll spend around 30 minutes prepping and assembling the ravioli, and about 20 minutes cooking and serving.
Step-by-Step Instructions:
1. Prepare the Beet Pasta Dough:
In a food processor or blender, puree the cooked beets until smooth. On a clean work surface, mound the flour and salt, making a well in the center. Crack the eggs into the well and add the beet puree. Gradually mix the flour into the beet and egg mixture with your hands or a fork. Knead the dough for about 8-10 minutes until it’s smooth and elastic. If it’s too sticky, sprinkle in a little more flour. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2. Make the Filling:
In a bowl, combine the ricotta cheese, grated Parmesan, minced garlic, and the optional chopped beets. Season with salt and pepper to taste. Mix everything well and set aside.
3. Roll Out the Dough:
Divide the rested dough into two equal parts. On a floured surface or using a pasta machine, roll out each part into thin sheets, aiming for about 1/16 inch thick.
4. Assemble the Ravioli:
On one sheet of pasta, place small spoonfuls (about 1 teaspoon) of the filling evenly spaced out. Leave about 1 inch between each mound to allow room for sealing. Lightly brush water around the filling spots to help the pasta seal. Cover the filled sheet with the second sheet of pasta, pressing gently around each mound to seal the edges. Cut between each ravioli into squares or circles, ensuring the edges are well sealed by pinching or using a fork.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water in batches, cooking for 3-4 minutes until they float to the surface and are tender. Remove them using a slotted spoon.
6. Prepare the Sage Butter Sauce:
In a skillet, melt the butter over medium heat. Add the chopped sage leaves and sauté until the butter turns golden and fragrant, about 3-4 minutes. Remove from heat.
7. Serve:
Plate the cooked ravioli and drizzle with the sage butter sauce. Sprinkle grated Parmesan cheese on top and add some whole or torn fresh sage leaves for garnish. Optionally, you can drizzle with a little olive oil for added richness.
Enjoy your vibrant and delicious beet ravioli!
Can I Use Frozen Beets for the Dough?
Absolutely! Just make sure to thaw and drain any excess moisture from the frozen beets before pureeing them. This helps maintain the right consistency in your pasta dough.
How Can I Store Leftover Ravioli?
If you have leftover uncooked ravioli, dust them with a little flour to prevent sticking and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer to an airtight container for up to 2 months. Cook directly from frozen when you’re ready to enjoy!
What Sauce Pairs Best with Beet Ravioli?
While the sage butter sauce is a favorite, beet ravioli also pairs beautifully with a light cream sauce or a simple olive oil and lemon dressing. Feel free to get creative depending on your taste preferences!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the beet pasta dough in advance! Simply wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Just let it come to room temperature before rolling it out.
