Beet Heart Ravioli is a colorful and tasty dish that’s sure to impress! With fresh beet dough wrapped around creamy cheese filling, it looks as good as it tastes.
These little pillows of joy are a feast for the eyes! Every bite is packed with flavor, and I love serving them with a simple sauce or just a sprinkle of cheese. It’s fun and fancy! 😊
Key Ingredients & Substitutions
Beets: These are the star of your dish! Fresh, cooked beets are preferred for their vibrant color and natural sweetness. If you can’t find beets, you could use spinach for a different flavor or even store-bought beet puree for convenience.
All-purpose flour: Essential for your pasta dough. If you’re looking for a gluten-free option, you can substitute with a gluten-free flour blend, though you might need to add an egg or two for better binding.
Ricotta cheese: This brings creaminess to the filling. If you want a lower-fat option, cottage cheese is a good substitute. Just blend it until smooth before using.
Parmesan cheese: Adds a lovely sharpness. Grana Padano or Pecorino Romano work well too. For a dairy-free option, consider nutritional yeast for a similar nutty flavor.
Fresh herbs: Feel free to mix and match! If you don’t have fresh herbs on hand, dried herbs can work in a pinch, but use less as they are more concentrated in flavor.
How Do You Get Your Ravioli to Seal Properly?
Sealing the ravioli is crucial to keep the filling inside while cooking. Here’s how to do it right:
- Ensure that the dough is thin but not too fragile. A pasta machine can help with this.
- After placing the filling, brush a little water around the filling mounds. This helps create a seal.
- When placing the second sheet of dough, gently press down around each mound to expel air. Firmly press the edges to seal tightly.
- Consider using a fork to crimp the edges for extra security and a decorative touch.
Taking these steps ensures your ravioli are sealed well, making for a delicious bite without spills. Happy cooking! 😊
Beet Heart Ravioli
Ingredients You’ll Need:
For the Beet Pasta Dough:
- 2 medium cooked red beets (pureed)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1/2 teaspoon salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- Salt to taste
- Optional: 2 tablespoons chopped fresh herbs (such as thyme, oregano, or sage)
For the Sauce and Garnish:
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chopped walnuts or toasted breadcrumbs
- Fresh thyme or oregano sprigs for garnish
- Grated Parmesan cheese for serving
- Salt and freshly ground pepper to taste
How Much Time Will You Need?
This recipe will take about 1 and 1/2 hours to prepare, including making the dough, filling, assembling the ravioli, cooking, and serving. Allow some extra time if you want to relax and enjoy the process!
Step-by-Step Instructions:
1. Prepare the Beet Pasta Dough:
Start by pureeing the cooked beets in a blender or food processor. Make sure they are smooth and drain any extra liquid. On a clean work surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add the beet puree and salt. Gradually mix with your hands until a dough forms. Knead the dough for about 8–10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the Filling:
In a bowl, mix together the ricotta cheese, grated Parmesan, black pepper, nutmeg, and salt. If you opted for fresh herbs, toss them in as well. Blend everything until well combined and set aside.
3. Roll Out the Pasta Dough:
Divide the rested dough into two portions. On a floured surface, roll out each portion into thin sheets (about 1/16 inch thick). If you have a pasta machine, feel free to use it to achieve even thickness!
4. Assemble the Ravioli:
Take one sheet of pasta and place teaspoons of the filling spaced about 1 1/2 inches apart on the sheet. Brush around each mound of filling lightly with water to help seal. Place the second sheet of pasta over the first and gently press down around each filling mound to push out any air. Cut into heart shapes or squares using a ravioli cutter or knife. Make sure to press the edges tightly to seal completely.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for 3–4 minutes, or until they float to the top. Once cooked, remove them with a slotted spoon and drain.
6. Prepare the Sauce:
In a skillet, melt the butter over medium heat. Add the minced garlic and cook until it becomes fragrant (about 1 minute). Stir in the chopped walnuts or breadcrumbs, mixing until well coated and warmed through. Don’t forget to season with salt and pepper!
7. Serve:
Plate the cooked ravioli and drizzle the warm butter sauce over them. Sprinkle with grated Parmesan and garnish with fresh thyme or oregano. Serve immediately and enjoy your gorgeous and delicious Beet Heart Ravioli!
Can I Use Fresh Beets Instead of Cooked Beets?
Yes, you can use fresh beets, but they will need to be cooked first. You can roast, boil, or steam them until tender, then puree before using in the recipe. This step will enhance their sweetness and make them easier to blend.
How Do I Store Leftover Ravioli?
If you have leftover cooked ravioli, store them in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze uncooked ravioli: place them on a baking sheet to freeze, then transfer to a zip-top bag once solid. Cook from frozen when ready by adding a couple of minutes to the boiling time.
What Can I Use Instead of Ricotta Cheese?
If you don’t have ricotta on hand, you can substitute it with cottage cheese (blended for a smoother texture) or cream cheese for a different flavor profile. Just remember to adjust any seasoning based on the cheese you choose.
Can I Make This Dish Vegan?
Absolutely! You can replace the ricotta with a vegan cheese alternative or a blend of tofu and nutritional yeast for a similar texture. For the eggs in the pasta, you might try a flaxseed or chia seed mixture (1 tablespoon ground flax or chia mixed with 2.5 tablespoons water for each egg) as a binder, although the texture will vary a bit.
