These colorful beet ravioli are a fun twist on a classic dish! With their bright purple hue, they’re as tasty as they are pretty. Stuffed with a creamy filling, they’re sure to impress.
Making them can be a bit messy, but who doesn’t love a bit of flour on the counter? I enjoy serving them with a simple butter sauce to let their flavor shine. Happy cooking! 😊
Key Ingredients & Substitutions
Beets: Fresh cooked beets are essential for this recipe. If you can’t find beets, you can use store-bought beet puree. Just make sure it’s pure and free from additives.
Ricotta cheese: Ricotta gives a creamy texture. If you’re looking for a dairy-free option, consider using a cashew cheese or tofu blended until smooth.
Parmesan cheese: You can use pecorino Romano or nutritional yeast for a dairy-free alternative. Both provide a similar flavor profile.
Fresh herbs: Basil or sage adds freshness to the butter sauce. If you don’t have these, dried herbs also work, just use less as they’re more concentrated.
How Do I Roll Out Ravioli Dough Without It Sticking?
Rolling out the dough can be tricky, but here are some tips! Make sure your workspace is well-floured to avoid sticking. Divide your dough into smaller pieces—this makes it easier to manage.
- Use a pasta machine if you have one; it helps achieve an even thickness.
- Dust the rolled-out dough lightly with flour. If it sticks, lift it gently with a spatula.
- Keep the dough covered with a damp cloth when not in use to prevent it from drying out.
Enjoy making and serving these colorful beet ravioli! They’re sure to impress your friends and family.
Beet Ravioli with Herb Butter Sauce
Ingredients You’ll Need:
For the Beet Pasta Dough:
- 1 cup cooked beets, pureed (about 2 medium beets)
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt and black pepper, to taste
- 1 tbsp chopped fresh basil or spinach, finely chopped (optional)
For the Herb Butter Sauce:
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp chopped fresh basil or sage
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese (for serving)
- Toasted sesame seeds or chopped nuts (optional for garnish)
How Much Time Will You Need?
This delicious beet ravioli takes about 1 hour of active preparation time and an additional 30 minutes to chill the dough. Plan for about 30 minutes of cooking time, so you can have this colorful dish ready in approximately 2 hours!
Step-by-Step Instructions:
1. Make the Beet Pasta Dough:
In a mixing bowl, combine the pureed cooked beets, eggs, olive oil, and salt. Gradually add the flour, mixing until a dough forms. Knead on a lightly floured surface for about 8-10 minutes, or until the dough is smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
2. Prepare the Filling:
In another bowl, mix together the ricotta cheese, grated Parmesan, minced garlic, salt, pepper, and any fresh herbs if you’re using them. Adjust the seasoning to your liking and set the filling aside.
3. Roll Out the Dough:
Once the dough has chilled, divide it into smaller pieces for easier handling. Using a pasta roller or a rolling pin, roll each piece into thin sheets (aim for about 1/16 inch thick). Dust with flour frequently to prevent sticking.
4. Assemble the Ravioli:
On one pasta sheet, place small spoonfuls of filling (about 1 tsp) evenly spaced apart. Brush the edges and the space between the fillings lightly with water to help seal. Gently lay another pasta sheet over the top, and press around the pockets to seal, making sure to remove any air pockets. Cut them into individual ravioli using a cutter or a knife with decorative edges. Firmly press the edges to ensure they are sealed well.
5. Cook the Ravioli:
Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the boiling water and let them cook for about 3-4 minutes, or until they float to the surface. Use a slotted spoon to remove them and drain.
6. Make the Herb Butter Sauce:
In a skillet, heat the unsalted butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Stir in the chopped basil or sage and cook for another 30 seconds. Season with salt and pepper to taste.
7. Serve:
Gently toss the cooked ravioli in the herb butter sauce until they’re beautifully coated. Plate the ravioli and garnish with fresh basil, a sprinkle of grated Parmesan cheese, and toasted sesame seeds or chopped nuts if you like.
Enjoy your vibrant and flavorful homemade beet ravioli! They’re sure to impress anyone at your table!
Can I Use Store-Bought Beet Puree Instead of Cooking Beets Myself?
Absolutely! Store-bought beet puree can save you time and effort. Just make sure it’s 100% beet with no added ingredients for the best flavor.
How Do I Store Leftover Ravioli?
If you have leftover uncooked ravioli, you can freeze them on a baking sheet in a single layer until solid, then transfer them to a freezer bag for up to 2 months. For cooked ravioli, refrigerate in an airtight container for up to 3 days.
Can I Make the Dough in Advance?
Yes! You can prepare the beet dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and store it in the fridge. Allow it to come to room temperature before rolling it out.
What Can I Substitute for Ricotta Cheese?
If you need a ricotta substitute, try using cottage cheese blended until smooth, or a dairy-free option like tofu blended with a bit of lemon juice for creaminess. Adjust salt and herbs to taste!