Beet Heart Ravioli is a colorful and fun dish! These cute little pasta pockets are filled with a tasty mix of beets and cheese, making each bite a treat for your eyes and your tummy.
I love serving these vibrant ravioli at dinner parties; they always spark joy and conversation. Plus, who can resist their sweet, earthy flavor? Just add a sprinkle of cheese on top, and you’re all set!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pasta dough. If you’re looking for gluten-free options, try using gluten-free flour blends or even chickpea flour. I find that using a 1:1 gluten-free flour mix works well in pasta making.
Beet juice: This adds a wonderful color to your dough. If you can’t find beet juice, you can blend cooked beets and strain the liquid or use spinach juice for a different color and mild flavor. Personal tip: the brighter the juice, the more vibrant your ravioli will be!
Ricotta cheese: It’s creamy and helps balance the sweetness of beets. Substitute with mascarpone or cottage cheese if you like a different flavor or texture. I sometimes mix in a bit of goat cheese for tang!
Fresh herbs: I love using fresh thyme in the filling, but you can easily swap it for basil, parsley, or even dill if you desire a different taste. Fresh herbs truly elevate the dish, so don’t skip them if you can help it.
How Do I Get My Ravioli Dough Just Right?
Making the perfect pasta dough can be tricky, but with a little practice, you’ll master it! The goal is a smooth, elastic dough that isn’t too sticky. Here’s how:
- Start by using a clean, flat surface for mixing your dough. Create a well with your flour and crack your eggs into it.
- Add salt, olive oil, and beet juice, then gently mix with a fork until combined.
- Knead the dough for about 8-10 minutes; it should feel elastic and slightly tacky but not sticky. Dust with flour if needed.
- Wrap and let it rest—this relaxes the gluten and makes rolling easier!
- Remember, if your dough is too dry or too wet, adjust by adding small amounts of water or flour as needed.
Keep practicing, and soon enough, you’ll be rolling out perfect sheets of pasta effortlessly!
How to Make Beet Heart Ravioli
Ingredients You’ll Need:
For the Pasta Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1/4 tsp salt
- 1 tbsp olive oil
- 2 tbsp beet juice (fresh or store-bought) for vibrant red color
For the Filling:
- 2 medium beets, peeled and roasted or boiled until tender
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon zest
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh thyme leaves (optional)
For the Sauce:
- 6 tbsp unsalted butter
- 1 tbsp fresh sage leaves (or a mix of fresh herbs like thyme or basil)
- Salt, to taste
To Finish:
- Grated Parmesan or toasted breadcrumbs for garnish
- Fresh greens or herbs for garnish (such as arugula)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare the dough and filling, plus an additional 30-45 minutes for assembling and cooking the ravioli. Don’t forget to set aside at least 30 minutes for the dough to rest! Overall, you’re looking at about 1.5 hours for a delightful homemade meal.
Step-by-Step Instructions:
1. Prepare the Pasta Dough:
On a clean surface, mound the flour and sprinkle the salt on top. Make a well in the center and crack in the eggs. Add the olive oil and beet juice. Gradually mix the flour into the wet ingredients using a fork until it starts to come together. Knead the dough by hand for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and allow it to rest for at least 30 minutes.
2. Prepare the Filling:
While the dough is resting, prepare your filling! Chop the roasted or boiled beets finely or pulse them in a food processor until they are finely chopped. In a medium bowl, combine the chopped beets, ricotta, Parmesan, lemon zest, minced garlic, thyme (if using), salt, and pepper. Mix well and taste to adjust the seasoning as needed.
3. Roll Out the Dough:
After the dough has rested, roll it out using a pasta machine or a rolling pin, dusting with flour as necessary to prevent sticking. You want it to be as thin as you can make it without tearing.
4. Cut and Fill the Ravioli:
Use a heart-shaped cutter or a small heart-shaped cookie cutter to cut out hearts from the rolled-out dough. On one half of these hearts, place a teaspoon of the filling. Make sure to leave space between each filling dime.
5. Seal the Ravioli:
Lightly brush the edges of the dough with water to help them stick. Place the other half of the heart-shaped dough over the filled ones and gently press down around the edges to seal. Make sure there are no air bubbles inside by pressing firmly. Use a fork to crimp the edges for extra sealing and a pretty design!
6. Cook the Ravioli:
Bring a large pot of salted water to a boil. Carefully add the ravioli in batches and cook for about 3-4 minutes, or until they float to the surface and become tender. Use a slotted spoon to remove them from the water.
7. Make the Sauce:
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and sauté until the butter becomes slightly browned and the sage leaves are fragrant, about 2-3 minutes.
8. Toss the Ravioli:
Gently toss the cooked ravioli in the sage butter sauce to coat them well.
9. Plate and Garnish:
Plate your beautiful beet heart ravioli. Spoon extra sauce over the top and sprinkle with grated Parmesan or toasted breadcrumbs. Garnish with fresh greens or herbs for an added touch.
Enjoy your gorgeous, heart-shaped beet ravioli—a perfect balance of earthy sweetness and creamy cheese wrapped in tender, colorful pasta!
Can I Use Store-Bought Ravioli Instead?
Absolutely! If you’re short on time or prefer convenience, feel free to use store-bought ravioli. Just cook them according to package instructions and toss them in the sage butter sauce for a quick and delicious meal!
How Do I Store Leftover Ravioli?
You can store any leftover ravioli in an airtight container in the fridge for up to 3 days. If you want to freeze them, place the uncooked ravioli on a baking sheet in a single layer until frozen, then transfer to a freezer bag for up to 3 months. Cook them straight from frozen in boiling water!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! After kneading, wrap it tightly in plastic wrap and refrigerate it for up to 2 days. Just remember to let it come to room temperature for easier rolling once you’re ready to use it.
What Can I Substitute for Ricotta Cheese?
If you’re looking for a substitute for ricotta, you can use cottage cheese for a similar texture or mascarpone for a creamier filling. Cream cheese is another option, but you may want to mix in a little milk to achieve a smoother consistency.
