This vibrant Beet Heart Ravioli is a feast for the eyes and the taste buds! These little pasta pockets are filled with a deliciously sweet beet mixture and look like a work of art.
The rich color and unique flavor make it perfect for impressing friends at dinner. I love serving it with a light sauce and a sprinkle of cheese—it makes my heart (and tummy) happy! ❤️
Key Ingredients & Substitutions
Flour: All-purpose flour is great for pasta. If you’re looking for a gluten-free option, try using a gluten-free flour blend instead. Remember, the texture might vary a bit but it should still work!
Eggs: Fresh eggs really help with the dough elasticity. If you’re vegetarian or avoiding eggs, you could use flax eggs or silken tofu as a binder, though this might change the dough’s texture slightly.
Beets: Roasting beets enhances their natural sweetness. If you’re short on time, store-bought beet puree works well too. Just be mindful of salt in the puree when seasoning your filling.
Ricotta Cheese: This cheese adds creaminess. If you’re lactose intolerant, try using dairy-free ricotta or even cashew cream for a similar texture.
Butter: For the sauce, unsalted butter is preferred. You can use olive oil or a dairy-free butter substitute for a lighter or vegan version.
How Do I Roll Out Pasta Smoothly?
Getting the pasta just right can be tricky! Here are some tips for rolling out your dough smoothly:
- First, make sure your dough is well-kneaded; it should feel smooth and not sticky.
- Divide your dough into smaller portions. This makes it easier to handle.
- Keep your work surface and rolling pin lightly floured to prevent sticking.
- Use a pasta machine for even thickness if you have one. If not, a rolling pin works great; start from the center and roll outward.
With patience and practice, you’ll create perfect sheets for your ravioli!
What’s the Best Way to Assemble Ravioli Without Making a Mess?
Assembling ravioli can get messy, but here’s how to keep it neat:
- Use a spoon to portion out the filling rather than trying to fill with your fingers. This helps control the amount.
- Wet the edges of the pasta dough with a little water or beaten egg. This helps the two sheets seal properly.
- Press out any air pockets before sealing. This will prevent them from bursting while cooking.
- Use a cutter or knife to create neat shapes, ensuring the edges are perfectly sealed.
Following these tips will help you create beautiful, heart-shaped ravioli without fuss!
How to Make Beet Heart Ravioli
Ingredients You’ll Need:
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 2 tablespoons beetroot juice (for color and flavor)
For the Beet Filling:
- 2 medium roasted beets, peeled and finely chopped or pureed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 small shallot, minced
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 4 tablespoons unsalted butter
- 1 sprig fresh rosemary
- Fresh thyme or microgreens for garnish
- Grated Parmesan cheese for serving
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish takes about 30 minutes for preparation and another 20 minutes for cooking. Overall, you should set aside about 1 hour for making and enjoying your Beet Heart Ravioli, with a little additional time for resting the dough!
Step-by-Step Instructions:
1. Make the Pasta Dough:
On a clean surface, create a mound with the flour. Make a well in the center and crack the eggs into it. Add salt and beet juice. Gradually mix the eggs and beet juice into the flour until a dough begins to form. Knead the dough for 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling:
In a medium bowl, combine the roasted beets, ricotta cheese, grated Parmesan, minced shallot, lemon zest, salt, and pepper. Mix everything thoroughly until it’s well incorporated.
3. Roll Out the Pasta:
Divide your rested dough into two pieces. Roll each piece out on a floured surface or with a pasta machine to about 1/16 inch thickness, creating thin sheets of pasta.
4. Assemble the Ravioli:
Lay one sheet of pasta on a clean, floured surface. Place small spoonfuls (about 1 teaspoon) of the beet filling spaced evenly apart on the sheet. Brush the edges around the filling with water or beaten egg to help seal them. Lay the second sheet of pasta over the top, pressing down gently to remove air pockets. Use a ravioli cutter or a sharp knife to cut around each mound, creating heart shapes (a heart-shaped cookie cutter works great for this too!).
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Gently drop the ravioli in batches into the boiling water. Cook for 2-3 minutes or until they float to the surface. Use a slotted spoon to remove them and drain well.
6. Prepare the Sauce:
In a skillet over medium heat, melt the butter. Add a sprig of rosemary and simmer until the butter is lightly browned and fragrant, but be careful not to burn it. Remove the rosemary before serving.
7. Serve:
Toss the cooked ravioli gently in the rosemary butter sauce to coat. Plate it beautifully, garnishing with fresh thyme or microgreens, and sprinkle with grated Parmesan cheese and a dash of freshly ground pepper.
Enjoy this beautiful and vibrant Beet Heart Ravioli—a delightful combination of earthiness, creaminess, and fresh herbs!
Can I Use Store-Bought Pasta Instead of Making My Own?
Absolutely! If you’re short on time, using store-bought fresh or frozen pasta can save you a lot of effort. Just make sure to follow the package instructions for cooking times, especially since they may differ from homemade pasta.
How Do I Store Leftover Ravioli?
Store any leftover cooked ravioli in an airtight container in the fridge for up to 3 days. To reheat, simply warm them gently on the stove with a splash of water or butter, or pop them in the microwave until heated through.
Can I Freeze Beet Heart Ravioli?
Yes! Uncooked ravioli freeze very well. Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container or freezer bag. They can be cooked directly from frozen; just add a couple of extra minutes to the boiling time.
How Can I Make This Recipe Vegan?
To make vegan Beet Heart Ravioli, substitute the eggs in the pasta with a mix of flour and water or use a vegan egg replacer. Replace the ricotta with cashew cheese or tofu blended with lemon juice and nutritional yeast, and use dairy-free butter for the sauce!
