This vibrant Beet Heart Ravioli is a feast for the eyes and the taste buds! With its lovely pink color and rich filling, it’s perfect for impressing your friends at dinner.
I always enjoy the surprise of biting into those beet-filled pockets. Plus, it makes me feel fancy without too much effort—win-win! Serve it with some butter or a light sauce for a touch of magic!
Key Ingredients & Substitutions
Beets: Roasted beets are essential for their vibrant color and sweet flavor. If you don’t have fresh beets, canned beets can work in a pinch, but be sure to rinse and drain them well.
Ricotta Cheese: This gives the ravioli a creamy filling. If you’re lactose intolerant, vegan ricotta made from blended tofu or cashews can serve as a great substitute!
All-Purpose Flour: While I recommend all-purpose flour for pasta, you could use “00” flour for a silkier texture. Gluten-free flour blends are also available if you want to make this dish gluten-free.
Parmesan Cheese: For a nutty flavor, I love using aged Parmesan. If you’d like a dairy-free option, nutritional yeast can sprinkle in a cheesy flavor.
Hazelnuts: They add a lovely crunch. If you’re allergic to nuts, sunflower seeds could be an interesting swap, or just leave them out entirely!
How Do I Handle Homemade Pasta Dough?
Getting the dough just right is key to perfect ravioli! Here’s how to do it:
- Mixing: Start with a well in the flour and add the wet ingredients gradually. This helps maintain a good structure.
- Kneading: Knead until smooth and elastic—this builds gluten, which is important for the pasta’s texture.
- Resting: Always rest the dough for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
- Rolling: Use a pasta machine or rolling pin to get thin sheets, about 1/16 inch. Thin pasta cooks better and enhances the flavor of the filling.
Take your time, and enjoy the process! Making ravioli can feel like a rewarding project with delicious payoff. Happy cooking!
How to Make Beet Heart Ravioli
Ingredients You’re Going to Need:
- 2 medium beets, roasted and peeled
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted hazelnuts, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 cup fresh arugula (for garnish)
- 3 tbsp unsalted butter
- Extra olive oil for drizzling
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 1 hour to prepare, including about 30 minutes to make the dough and filling, another 15-20 minutes to shape and cook the ravioli, plus a few extra minutes for the sauce. So in roughly 1 hour, you’ll have a stunning dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Beet Purée:
Start by taking the roasted beets and chopping them into small pieces. Pop them into a food processor and blend until smooth, creating a lovely bright purée. Set this aside for later.
2. Make the Beet Pasta Dough:
On a clean, flat surface, create a mound with the flour and make a well in the center. Crack the eggs directly into that well, then add the beet purée, olive oil, and salt. Gradually incorporate the flour into the wet ingredients by using your fingers or a fork. Knead the mixture together until it’s smooth and elastic—this takes about 10 minutes. Once done, wrap the dough in plastic wrap and let it chill in the fridge for about 30 minutes.
3. Prepare the Filling:
In a separate bowl, mix together the ricotta, grated Parmesan, half of the chopped hazelnuts, fresh thyme leaves, and a pinch of salt and pepper. Make sure everything is well combined and set this aside.
4. Roll Out the Dough:
Once the dough has rested, divide it into 4 portions. On a floured surface or using a pasta machine, roll out each portion into thin sheets, about 1/16 of an inch thick. Dust with flour as needed to prevent sticking.
5. Fill the Ravioli:
Take one sheet of pasta, and place small spoonfuls (about 1 tsp) of the filling spaced evenly across the sheet. Lightly brush water around each filling mound. Carefully lay another sheet of pasta over the top, pressing down around each mound to seal and removing any air pockets. Cut between the mounds to create individual ravioli, and use a fork to crimp the edges, ensuring they are well sealed.
6. Cook the Ravioli:
Bring a large pot of salted water to a boil. Add your ravioli in batches, being careful not to overcrowd the pot. They’re done once they float to the surface and are tender, about 3-4 minutes. Remove them gently with a slotted spoon and set them aside.
7. Prepare the Sauce:
In a skillet, melt the butter over medium heat until it turns a light golden-brown color. Add the remaining chopped hazelnuts and cook for 1 minute, stirring frequently. Add in freshly chopped thyme, and season with salt and pepper to taste.
8. Serve Your Beautiful Dish:
To serve, plate the cooked ravioli and drizzle with the browned butter and hazelnut sauce. Top with fresh arugula and a light drizzle of olive oil for that final touch. Enjoy your stunning Beet Heart Ravioli with a crisp white wine or your favorite light sauce!
Bon appétit!
Can I Use Store-Bought Pasta Instead of Making My Own?
Absolutely! If you want to save time, using store-bought fresh or frozen pasta is a great option. Just ensure it’s the right thickness to hold the filling. Follow the package instructions for cooking!
How Do I Store Leftover Ravioli?
To store any leftover ravioli, place them in an airtight container in the fridge for up to 3 days. If you have uncooked ravioli, you can freeze them on a baking sheet until firm, then transfer them to a freezer bag for up to 2 months.
Can I Make the Filling Ahead of Time?
Yes, you can prep the filling in advance! Store it in an airtight container in the fridge for up to 2 days. Just give it a good stir before using to ensure it’s well mixed.
What Can I Substitute for Hazelnuts?
If you’re allergic to hazelnuts or just don’t have them on hand, you can substitute with toasted pine nuts or walnuts for a similar crunch. Alternatively, you can simply omit the nuts for a nut-free version!
