This colorful beet ravioli is a fun twist on a classic dish! The pasta is stuffed with a creamy filling, making it both tasty and pretty to look at.
Making this dish is like painting with food! I love how the vibrant color brightens up the table. Serve it with a sprinkle of cheese, and you’re set for a lovely meal!
Key Ingredients & Substitutions
Beets: Fresh beets are essential for that stunning color and flavor. If you’re short on time, you can use pre-cooked beets or even canned ones. Just ensure they are of high quality and drained well.
Flour: All-purpose flour is typically used for the pasta dough, but you can substitute half of it with whole wheat flour for extra nutrition. Just remember, the dough might be a little denser.
Ricotta Cheese: If you’re looking for a lighter option, try cottage cheese blended until smooth. For dairy-free options, use tofu blended with a bit of nutritional yeast for a cheesy taste.
Fresh Herbs: Fresh basil gives a lovely flavor to the filling. If you don’t have basil, try parsley or even spinach for a different twist. Dried herbs work too, but use a bit less as they are more potent.
How Do I Make Sure My Ravioli Stay Sealed?
Sealing the ravioli properly is key to preventing leaks during cooking. Here are some tips to ensure they stay perfectly sealed:
- Moisten the edges of the pasta sheets around the filling with a little water before pressing them together. This helps create a better seal.
- Press gently but firmly around each mound of filling to remove air pockets; trapped air can lead to bursting.
- After cutting the ravioli, press the edges again with a fork to secure the seal and give a nice decorative touch.
Having fun with shapes and sizes is great, but make sure you monitor for any openings. Happy cooking!
How to Make Beet Ravioli
Ingredients You’ll Need:
For The Pasta Dough:
- 2 medium beets (about 1 cup cooked and pureed)
- 2 ½ cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tbsp olive oil
- ½ tsp salt
For The Filling:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 garlic clove, minced
- 2 tbsp fresh basil, finely chopped
- Salt and pepper, to taste
For The Sauce and Garnish:
- 4 tbsp butter
- Fresh herbs (such as basil, oregano, thyme), roughly chopped
- Grated Parmesan or vegan Parmesan (optional)
- Lemon wedges (optional)
How Much Time Will You Need?
This delicious beet ravioli will take about 1 hour and 30 minutes in total — 30 minutes for prep and resting, and about 15-20 minutes for cooking. It’s worth the effort for a beautiful and tasty dish!
Step-by-Step Instructions:
1. Prepare the Beets:
Start by roasting or boiling the beets until they are tender. Once they cool down, peel and puree them in a food processor until smooth. Set this tasty, vibrant puree aside for later.
2. Make the Pasta Dough:
On a clean countertop, create a mound with the flour and make a well in the center. Crack the eggs into the well, adding the pureed beet, olive oil, and salt. With your hands or a fork, mix the flour into the wet ingredients gradually until a dough forms.
3. Knead the Dough:
Knead the dough for about 8-10 minutes until it feels smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes. Resting helps the gluten relax, making it easier to roll out the dough later.
4. Prepare the Filling:
In a mixing bowl, stir together the ricotta cheese, grated Parmesan, minced garlic, chopped basil, salt, and pepper until it’s all well mixed. Pop it in the fridge while you finish preparing the ravioli.
5. Roll Out the Pasta:
Divide the rested dough into smaller portions. Using a pasta machine or a rolling pin, roll out each portion into thin sheets. Aim for about 1/16-inch thickness for best results.
6. Assemble the Ravioli:
On a lightly floured surface, lay one sheet of pasta. Spoon teaspoon-sized mounds of the filling spaced about 1 inch apart. Use a little water to moisten the edges, then place another pasta sheet on top. Gently press down around the filling to seal, making sure to get rid of any air pockets.
7. Cut and Seal the Ravioli:
Cut out individual ravioli using a fluted pastry cutter or knife. Press the edges with a fork to create a decorative seal and ensure they are tightly closed.
8. Cook the Ravioli:
Bring a large pot of salted water to a rolling boil. Cook the ravioli in batches for about 2-3 minutes or until they float to the surface. Carefully remove them with a slotted spoon.
9. Prepare the Sauce:
In a skillet over medium heat, melt the butter. Add in your fresh chopped herbs and let them infuse into the butter for about a minute. For a zestier kick, you can squeeze in a bit of lemon juice.
10. Serve:
Plate your beautiful beet ravioli and drizzle them with the yummy herb butter sauce. You can garnish with extra fresh herbs and a sprinkle of Parmesan cheese if you’d like. Don’t forget to serve with lemon wedges on the side for that extra zing!
Enjoy your vibrant, flavorful beet ravioli! It’s sure to impress anyone you share it with!
Can I Use Store-Bought Ravioli Instead of Making My Own?
Absolutely! If you’re short on time, using store-bought beet ravioli can be a great shortcut. Just follow the package instructions for cooking, and you can still add your homemade sauce for a delicious touch!
What Should I Do If My Dough Is Too Sticky?
If your pasta dough is sticky, just sprinkle a little bit of flour on your surface and throughout the dough as you knead it. This will help you achieve a smooth, workable consistency. Remember to avoid adding too much flour at once!
Can I Freeze Leftover Ravioli?
Yes, you can freeze any leftover ravioli! Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer bag. They should be good for up to 2 months. Cook them directly from the freezer; just add a minute or two to the cooking time!
What Sauces Pair Well With Beet Ravioli?
While the herb butter sauce is delightful, you can also serve beet ravioli with a light garlic and olive oil sauce, a creamy Alfredo, or even a zesty lemon sauce. Choose based on your mood or the occasion!
