This beet ravioli is a vibrant and tasty dish that showcases beautiful colors and flavors! The ravioli is stuffed with a creamy beet filling and pairs perfectly with a light sauce.
It’s super fun to make, and trust me, your friends will be impressed by the color! I love serving it with a sprinkle of cheese and fresh herbs. It makes every bite special!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pasta dough. If you want a gluten-free option, try using a gluten-free flour blend, which works quite well!
Eggs: They give the pasta a rich flavor and help bind everything together. For a vegan alternative, you can use flaxseed meal mixed with water or silken tofu for the same effect.
Beet Juice: It adds color and flavor. If you can’t find beet juice, you can use spinach juice for color, although it might alter the flavor slightly.
Ricotta Cheese: This gives the filling a creamy texture. If dairy-free, try using a vegan ricotta made from nuts or tofu. You can also substitute with cottage cheese, but it’s a bit chunkier.
Beets: Roasted beets provide sweetness and earthiness in the filling. If you’re short on time, canned beets are a good shortcut, but rinse them well to remove excess salt.
How Do I Make Sure My Ravioli Don’t Fall Apart While Cooking?
Sealing your ravioli properly is the key! Here’s how to ensure they hold up during cooking:
- When spreading the filling, leave enough space between each mound to close the ravioli snugly.
- Moisten the edges of the pasta with a little water to help them stick.
- Press firmly around the filling to push out any air bubbles before sealing.
- Use a fork to crimp the edges or a ravioli cutter to ensure a tight seal.
- When boiling, make sure the water is at a rolling boil to prevent the ravioli from sticking to the bottom of the pot.
By following these tips, your ravioli will come out beautifully intact! Enjoy making your beet ravioli!
How to Make Beet Ravioli
Ingredients You’ll Need:
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil
- 2-3 tbsp beet juice (freshly juiced or store-bought, for color)
For the Filling:
- 2 medium beets, roasted and peeled
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 tsp lemon zest
- Salt and black pepper, to taste
For the Dressing/Topping:
- 3 tbsp olive oil
- 1 tbsp toasted sesame seeds
- Fresh arugula or microgreens for garnish
- Freshly ground black pepper
How Much Time Will You Need?
This delicious beet ravioli will take about 1 hour and 15 minutes in total. This includes 30 minutes for the pasta dough to rest, and about 45 minutes to assemble and cook the ravioli. Get ready for a fun cooking experience!
Step-by-Step Instructions:
1. Prepare the Pasta Dough:
Start by making your pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add salt, olive oil, and beet juice. Slowly incorporate the flour into the eggs using a fork until a dough begins to form. With clean hands, knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
2. Prepare the Filling:
While the dough is resting, let’s get working on the filling! In a food processor, combine the roasted beets, ricotta, Parmesan, minced garlic, lemon zest, salt, and pepper. Process everything until you get a smooth and creamy mixture. Taste and adjust the seasoning if needed.
3. Roll Out the Dough:
Once your dough is rested, dust a clean surface with flour. Roll out the pasta into thin sheets. If you have a pasta maker, that will make this step easier and more uniform!
4. Fill the Ravioli:
On one sheet of rolled-out dough, place small spoonfuls of the beet filling spaced evenly apart. Moisten the edges around the filling with a little water to help seal the ravioli. Carefully cover with a second sheet of pasta and press around each filling to seal, making sure to push out any air bubbles. Cut the ravioli shapes using a ravioli cutter or knife.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Gently add the ravioli in batches and cook until they float to the top, which will take about 2-3 minutes. Be careful not to overcrowd the pot!
6. Serve the Ravioli:
Use a slotted spoon to remove the ravioli from the pot and drain them. On a serving plate, drizzle with olive oil, sprinkle with toasted sesame seeds, and garnish with fresh arugula or microgreens. Season with black pepper to taste.
7. Enjoy!
Dig into your vibrant and delicious beet ravioli! Each bite is sure to impress you and your guests!
Can I Use Store-Bought Pasta Instead of Homemade?
Absolutely! If you’re short on time, using store-bought fresh or frozen pasta works perfectly. Just make sure to follow the cooking instructions on the package and adjust the filling quantity based on the pasta size.
How Do I Store Leftover Ravioli?
Store any leftover cooked ravioli in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet with a little olive oil or steam them in a pot until heated through.
Can I Make the Filling in Advance?
Yes, you can prepare the filling a day ahead! Just store it in the fridge in an airtight container. When ready to use, give it a quick stir before filling your ravioli.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese (drained to reduce moisture) or a vegan ricotta made from blended nuts or tofu. Both options will give you a nice creamy texture!
