Ricotta Stuffed Beetroot Ravioli
For those who love to make pasta from scratch, this Ricotta Stuffed Beetroot Ravioli is definitely a winner. And it’s the perfect Valentine’s or date night meal. Packed with flavour, yet still light enough to save space for dessert.
The pasta dough for the Beetroot Ravioli is not much different to traditional pasta dough. One cooked standard size beetroot or around 4 baby beetroots popped into the food processor is all it takes. Feel free to use store bought cooked beetroot if you wish. I did for this recipe since it needs so little. Just remember to reserve a little juice to toss through the pasta at the end.
The Ricotta filling for the Beetroot Ravioli is packed with flavour. The Beetroot Ravioli will loose it’s impact if it’s covered in sauces, so this part is essential. The ricotta is flavoured with oodles of fresh basic, lemon zest, Italian herbs and seasoned with salt and pepper.
I’m lucky enough to have a heart shaped ravioli cutter, but this is obviously not essential.
The Beetroot Ravioli only takes a few minutes to cook, then toss it through some lemon olive oil and the few tablespoons of reserved beetroot juice. Top with chopped fresh basil and grated Parmesan. Delicious and flavourful!
- ½ cup Beetroot Puree*
- 2 Large Eggs
- 2 cups 00 or All-purpose Flour, and more for dusting
- 1 tsp Salt
- 250 gram Fresh Ricotta Cheese
- 2 tbsp Fresh Basil Finely chopped
- 1 tsp Dried Italian Herb Mix
- Salt and freshly ground Black Pepper to taste
- Zest of 1 Lemon
- Whisk the eggs then mix through the beetroot puree
- Place the flour and salt in a bowl or on a clean surface. Make a well in the centre and add the egg and beetroot mixture. Mix together, working from the inside out until well incorporated
- Knead the dough until smooth and elastic. If it is too wet, add a tablespoon or two of flour until it comes together
- Cover in plastic wrap and let rest in the fridge for at least 30 minutes
- Make the ricotta filling while the pasta is resting
- Finely chop the fresh basil, then add to the ricotta along with the dried herbs and zest of a lemon. Season with salt and freshly ground black pepper to taste. Set aside
Assembly & Cooking
- When the dough has rested, remove from the fridge then cut into quarters
- Run each piece, sprinkled with flour, through your pasta maker, working your way through the settings until the pasta is at it's thinnest
- Cut the sheet in half, then add heaped teaspoons of filling a bit apart
- Dip your finger in water, then run it around each heap of filling. Add the other half of the pasta sheet on top. Sealing the heaps carefully to ensure there is no air trapped
- Use your ravioli cutter to cut out the shapes, then dust the top and bottoms with flour to prevent sticking
- Repeat with the remaining pieces of dough
- Warm 2 – 3 tablespoons of lemon infused or plain olive oil in a pan
- Boil the ravioli in well salted water for 2 – 4 minutes, until they float to the top of the pot. This will need to be done in batches as not to crowd the pot
- Drain the ravioli and place into the warm oil
- Once all the ravioli is cooked, drained and in the warm oil, drizzle over the beetroot juice, warm through and toss the ravioli through the sauce until coated. Sprinkle over some more finely chopped fresh basil
- Serve with grated Parmesan