Beet Ravioli is a colorful and tasty dish that stands out on your plate! The soft pasta is filled with sweet, roasted beets and creamy cheese, giving each bite a lovely flavor.
Making this ravioli might get a bit messy, but hey, that’s part of the fun! I love serving it with a drizzle of olive oil and a sprinkle of cheese on top. Trust me, your friends will be impressed! 😊
Ingredients & Substitutions
All-Purpose Flour: This is the base for your pasta. If you’re looking for gluten-free options, you might try a gluten-free flour blend, though the texture might vary a bit.
Beet Juice: This gives your pasta its lovely color. If you don’t have beet juice, you can use a few drops of food coloring instead, but be mindful of the flavor shift!
Ricotta Cheese: This creamy cheese is a staple in ravioli. If you prefer a lighter filling, cottage cheese can work too. Just blend it first for a smoother texture.
Fresh Herbs: Thyme provides a lovely aroma. If you don’t have fresh, dried herbs work, but use less as they’re more concentrated.
How Do I Get My Ravioli Perfectly Sealed?
Sealing ravioli is crucial to keep the filling intact while cooking. Here are tips to help you seal them perfectly:
- Make sure to pinch out any air pockets between the filling and the dough.
- Use water to moisten the edges of the pasta. This acts like glue!
- Press firmly around each mound of filling to create a tight seal. If you have a ravioli cutter, it helps to create perfect shapes.
Taking care to seal them well will ensure a delightful ravioli that doesn’t burst while boiling. Enjoy making your beautiful beet ravioli!
How to Make Beet Ravioli
Ingredients You’ll Need:
For the Pasta:
- 2 ½ cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- 1 tsp salt
- 2-3 tbsp beet juice (to color the dough)
For the Filling:
- 2 medium beets, roasted and peeled
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 tsp fresh thyme leaves (optional)
For the Sauce:
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- Fresh herbs (such as tarragon or sage) for garnish
- Grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 1 hour to prepare and cook, including 30 minutes of resting time for the dough. Once you get the hang of it, you’ll find that making ravioli can actually be quite fun!
Step-by-Step Instructions:
1. Prepare the Pasta Dough:
Start by placing the flour on a clean surface and create a well in the center. Crack the eggs into this well, then add olive oil, salt, and beet juice. Using a fork, gently mix the ingredients from the center, allowing the flour to combine gradually until everything comes together into a dough. Knead the dough on the surface for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
2. Make the Filling:
While the dough rests, prepare the filling. In a food processor, combine the roasted beets, ricotta, Parmesan, minced garlic, thyme (if using), and a pinch of salt and pepper. Pulse until the mixture is smooth and creamy. Taste your filling and adjust the seasoning if needed. Set it aside.
3. Roll Out the Dough:
After the resting period, cut the dough into smaller sections. Using a pasta machine or a rolling pin, roll each piece into thin sheets, aiming for about 1/16 inch thickness. Make sure the pasta sheets are even for consistent cooking!
4. Form the Ravioli:
On one sheet of pasta, place small spoonfuls (around a teaspoon) of filling, spaced evenly apart. Brush water around the filling mounds to help seal them. Carefully lay another sheet of pasta over the top, pressing down gently to seal around the filling and removing any air pockets. Use a ravioli cutter or knife to cut out individual ravioli. Press the edges with a fork to ensure they are well sealed.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Carefully add the ravioli in batches, cooking them for about 3-4 minutes or until they rise to the surface. This indicates they are cooked! Use a slotted spoon to remove the ravioli and set them aside.
6. Prepare the Sauce and Serve:
In a skillet over medium heat, melt the butter together with olive oil until it begins to brown slightly and becomes fragrant. Add any fresh herbs you’re using and stir to combine. Gently toss the cooked ravioli in the butter sauce until well coated.
7. Plate and Garnish:
Serve the ravioli on plates, drizzling with the buttery herb sauce. Top with freshly grated Parmesan cheese and a sprinkle of extra herbs for garnish. Enjoy the vibrant color and delicate sweetness of your homemade Beet Ravioli!
Can I Use Store-Bought Pasta for This Recipe?
Absolutely! If you’re short on time, using store-bought pasta sheets can simplify the process. Just make sure they are fresh sheets for better seal and flavor.
What If I Don’t Like Beets?
No problem! You can substitute roasted sweet potatoes, butternut squash, or even spinach as the filling. Adjust the seasoning and ingredients accordingly to enhance their flavors!
How Do I Store Leftover Ravioli?
To store leftover ravioli, place them in an airtight container in the fridge for up to 3 days. You can also freeze them by placing them in a single layer on a baking sheet until frozen, then transferring to a freezer bag for up to 3 months.
Can I Make the Filling in Advance?
Yes, the filling can be made a day ahead! Just store it in the fridge in an airtight container. This allows the flavors to meld beautifully, making for even tastier ravioli.
