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Luscious Beet Ravioletti

Featured in Simple, Tasty Pasta for Every Day.

This vibrant Beet Ravioletti is an impressive twist on traditional stuffed pasta. Using beet purée, the dough transforms into two pink shades, making each bite as stunning as it is tasty. The filling combines tangy goat cheese with ricotta and a hint of lemon zest. Fluted circular pasta shapes add elegance, while a simple brown butter sauce, crispy nuts, and fresh herbs bring everything together. Although it takes effort, this recipe results in a dish that is both flavorful and visually striking.
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Emily Watson
Updated on Mon, 10 Mar 2025 03:24:38 GMT
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Luscious Beet Ravioletti | thefamilycooks.com

Handmade Pink Beet Ravioletti transform fresh pasta into an elegant dish that combines vibrant natural colors with luxurious cheese filling. The roasted beet infusion creates varying shades of pink pasta, perfect for crafting delicate parcels worthy of special celebrations and romantic dinners.

Through years of pasta-making experience, these delicate ravioletti prove that thoughtful preparation yields remarkable results. The subtle color variations and rich filling consistently draw admiration from dinner guests.

Key Ingredients

  • Red beets: Select fresh, firm varieties
  • Italian '00' flour: Essential for proper texture
  • Large eggs: Use at room temperature
  • Whole milk ricotta: Strain thoroughly
  • Fresh goat cheese: Creamy variety preferred
  • Parmigiano-Reggiano: Freshly grated
  • European butter: For finishing sauce

Preparation Method

Roasting Beets:
Clean beets thoroughly. Leave short stems intact. Place in roasting pan. Add water. Cover with foil. Roast until tender. Remove skin while warm. Process until smooth.
Making Pasta:
Combine beet puree and eggs. Add measured flour. Mix thoroughly. Knead to elasticity. Wrap well. Rest dough. Maintain room temperature.
Creating Filling:
Strain ricotta completely. Mix cheeses thoroughly. Season to taste. Check texture. Adjust seasoning. Fill piping bag. Refrigerate.
Forming Ravioletti:
Roll pasta thinly. Cut shapes precisely. Add filling carefully. Seal edges firmly. Remove air pockets. Place on floured surface. Keep covered.
Preparing Sauce:
Reserve pasta water. Reduce slightly. Incorporate butter. Whisk until emulsified. Season properly.
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easy valentine's day ravioletti | thefamilycooks.com

Roasted beets provide natural sweetness and earthiness that perfectly complements the cheese filling. The vibrant pink hue never fails to intrigue guests when they learn it comes entirely from vegetables.

Workspace Organization

Efficient station setup streamlines production. Dedicated areas for rolling, filling, and finishing help maintain consistent quality throughout the process.

Presentation Guidelines

Simple brown butter sauce showcases these elegant pasta parcels perfectly. Fresh herbs provide complementary color and enhance flavor without overshadowing the dish.

Storage Instructions

Unfilled pasta freezes well between parchment sheets. Once filled, ravioletti should be cooked within several hours for optimal texture and taste.

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happy valentine's day ravioletti | thefamilycooks.com

Pink Beet Ravioletti exemplify the perfect marriage of technique and presentation. Their naturally vibrant color, tender texture, and rich filling create an unforgettable dining experience.

Frequently Asked Questions

→ What’s the advantage of using fresh beets?
Roasting fresh beets brings out a richer flavor and creates a more vivid color than using pre-cooked ones.
→ Could I prepare the filling and beet purée beforehand?
Absolutely! Both can stay fresh in the fridge for a few days, making your prep easier later.
→ Is ‘00’ flour essential?
While ‘00’ flour makes the pasta perfectly light and soft, regular all-purpose flour will work too.
→ Can you freeze the pasta for future use?
Yep! Spread them on a tray to freeze individually, and then store them in a container for up to three months.
→ Why do you need cold butter for the sauce?
Cold butter helps the sauce stay emulsified and gives it that smooth, glossy texture.

Beet Goat Cheese Pasta

Beautiful pink pasta circles made with roasted beets, stuffed with a decadent cheese mixture of goat cheese, ricotta, and Parmigiano-Reggiano. Finished with a rich brown butter sauce, herbs, and crunchy walnuts.

Prep Time
90 Minutes
Cook Time
60 Minutes
Total Time
150 Minutes

Category: Pasta

Difficulty: Difficult

Cuisine: Italian

Yield: 2 Servings

Dietary: Vegetarian

Ingredients

→ Beet Purée

01 2 medium-sized raw red beets, cleaned thoroughly

→ Dark Pink Dough

02 30g (2 tablespoons) of puréed roasted beets
03 1 large egg (weighing around 55g)
04 2 large egg yolks (30g total)
05 200g (1⅓ cups) of either '00' flour or plain all-purpose flour

→ Light Pink Dough

06 15g (1 tablespoon) of puréed roasted beets
07 1½ large eggs (about 70g, lightly beaten)
08 2 large egg yolks (30g total)
09 200g (1⅓ cups) of any '00' flour or regular all-purpose flour

→ Filling

10 225g (8 ounces) of full-fat ricotta cheese
11 170g (6 ounces) of creamy goat cheese
12 55g (2 ounces) of finely grated Parmigiano-Reggiano
13 2-3 tablespoons of finely chopped fresh chives
14 Zest of a small lemon
15 An optional splash of lemon juice
16 Kosher salt and black pepper, as much as you like

→ Serving

17 115g (½ cup or 1 stick) of unsalted butter, cold and cut into smaller chunks
18 50g (½ cup) of raw walnuts
19 Some fresh mint leaves for garnish
20 A few sprigs of fresh dill
21 Finely chopped chives
22 A pinch of kosher salt, to taste

Instructions

Step 01

Add beets (already trimmed) into a dish with water, cover it, and roast them at 400°F for 45-60 minutes until soft. While they're still warm, remove the skin, chop, and purée them until the texture is smooth.

Step 02

Pick your dough color and mix the roasted beet purée with eggs and yolks. Next, knead it with the flour by hand or use a food processor. Let the dough relax for at least 30 minutes, up to 2 hours.

Step 03

Blend the cheeses together until the mixture is creamy. Season the mix, then toss in chives and lemon zest. Put it in a piping bag and chill it in the fridge.

Step 04

Roll and shape the pasta dough, cutting it into 1½-inch circles using a scalloped-edge cookie cutter.

Step 05

In a pan, whisk together pasta-cooking water and cold butter pieces over heat until they combine into a smooth sauce. Add salt to taste.

Step 06

Boil the ravioletti for 2½-3 minutes, then toss them directly into the sauce. Serve them with walnuts and a sprinkling of fresh herbs.

Notes

  1. Use freshly cleaned, raw beets for vibrant color results
  2. Each dough recipe works for 2 servings—double it for 4 people
  3. Prepare the filling up to 3 days ahead of time
  4. Leftover beet purée can be frozen for as long as 3 months

Tools You'll Need

  • A food processor
  • A roasting tray or dish
  • A blender
  • 1½-inch cookie cutter with a rippled edge
  • Large sauté pan or skillet
  • Slotted spoon or spider strainer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Recipe includes dairy (ricotta, goat cheese, Parmesan, butter)
  • Contains eggs
  • Has gluten (from the flour)
  • Includes tree nuts (walnuts)