This colorful Beet Ravioli is a fun twist on a classic dish! With bright purple beets and creamy filling, it’s not just pretty but also packed with flavor.
Making these little pockets of joy is a delightful experience. Plus, when you serve them, everyone will be wowed by the vibrant color! Who knew veggies could be so fancy? 😄
Key Ingredients & Substitutions
Beets: Roasted beets give your pasta a rich color and sweet flavor. If you’re short on time, you can use store-bought beet puree or even canned beetroots. Just blend them until smooth!
Flour: All-purpose flour works perfectly for the dough. If you’re looking for a gluten-free option, try using a gluten-free flour blend, but keep in mind the texture might change a bit.
Ricotta Cheese: This creamy cheese is ideal for filling. You could substitute it with cottage cheese (drained) or vegan ricotta if you want a dairy-free option.
Sage: Fresh sage adds an aromatic flavor to the dish, but if it’s not available, thyme or basil can work well too. Dried herbs can also do in a pinch, but use less than you would for fresh.
How Do I Make Sure My Ravioli Don’t Break Apart During Cooking?
To keep your ravioli intact while cooking, focus on proper sealing! After placing the filling, gently press around the edges to remove any air pockets. Here’s a quick tip:
- Brush the edges with a bit of water before sealing; it helps them stick together better.
- Make sure your water is at a gentle boil – too vigorous can cause them to break.
- Be gentle when transferring them to the pot; use a slotted spoon to help.
If you follow these tips, your ravioli will turn out beautiful and intact! Enjoy cooking! 😊
Beet Ravioli
Ingredients You’ll Need:
For the Pasta Dough:
- 2 medium beets, roasted and pureed
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cooked spinach, finely chopped and drained
- 1 garlic clove, minced
- Salt and pepper, to taste
- Nutmeg, a pinch (optional)
For the Sauce and Garnish:
- 1/4 cup unsalted butter
- Fresh sage leaves
- Grated Parmesan cheese for topping
- Fresh herbs (like basil or microgreens) for garnish
How Much Time Will You Need?
This lovely dish takes approximately 1 hour of preparation time and about 20 minutes of cooking time. Don’t forget to factor in about 30 minutes for the dough to rest!
Step-by-Step Instructions:
1. Make the Beet Pasta Dough:
Start by roasting the beets wrapped in foil at 400°F (200°C) for about 45 minutes, or until they’re tender when pierced with a fork. Once cooled, peel the beets and puree them until smooth.
On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, then add the olive oil, salt, and beet puree. Using a fork, slowly mix in the flour until a dough forms. Knead the dough for 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the Filling:
In a bowl, combine the ricotta, Parmesan, cooked spinach, minced garlic, salt, pepper, and nutmeg. Mix everything together until you achieve a creamy and smooth consistency. Adjust the seasoning to your liking.
3. Roll Out and Shape the Ravioli:
Divide the dough into 2 portions. Roll out one half on a floured surface until it’s very thin (around 1/16 inch thick). Place small spoonfuls (about 1 tsp) of your filling evenly spaced about 1 inch apart on the dough.
Lightly brush some water around each filling mound, then place the second rolled-out dough sheet over the top. Press around each mound to seal, making sure to remove any air. Cut between the mounds to form individual ravioli using a knife or a ravioli cutter, and press the edges with a fork for a decorative seal.
4. Cook the Ravioli:
Bring a large pot of salted water to a rolling boil. Carefully drop in the ravioli and cook for 3-4 minutes until they float to the top and feel tender. Use a slotted spoon to remove them from the water and drain.
5. Prepare the Sauce and Serve:
In a skillet, melt the butter over medium heat. Add fresh sage leaves and sauté for about 1-2 minutes or until fragrant and the butter starts to brown lightly. Drizzle the sage butter over your cooked ravioli on plates.
Top with freshly grated Parmesan and any other fresh herbs you like. Serve immediately and enjoy! The vibrant colors and flavors are sure to impress!
Can I Use Store-Bought Pasta Dough for This Recipe?
Yes! If you’re short on time, using store-bought pasta dough is a great time-saver. Just roll it out and proceed to fill and cut the ravioli as directed in the recipe.
How Can I Make These Ravioli Vegan?
To make vegan beet ravioli, substitute the ricotta with a vegan alternative or blend firm tofu with lemon juice and nutritional yeast. Use aquafaba or a flax egg in place of the regular eggs for the dough.
What Should I Do with Leftover Ravioli?
Cooked ravioli can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a saucepan with a bit of water or sauce on low heat. Uncooked ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months.
Can I Change the Filling Ingredients?
Absolutely! Feel free to customize the filling with your favorite herbs, vegetables, or cheeses. Swap in ingredients like mushrooms, butternut squash, or even a blend of ricotta and goat cheese for a unique twist on the classic filling.
