Beet Ravioli with Goat Cheese, Ricotta and Mint Filling Recipe on Food52 (2024)

Beet

by: bethmichelle

March6,2011

7 Ratings

Beet Ravioli with Goat Cheese, Ricotta and Mint Filling Recipe on Food52 (1)

Prep time 3 hours
Cook time 20 minutes
Serves 4

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Author Notes

I'm not sure what possessed me to undertake the task of making my own home made ravioli. Maybe it was the fact that I had a bounty of beautiful large beets that I bought at the shuq (market) or that the homemade pasta here in Israel, I have found to be a bit on the mushy side. Whatever the case, I'm glad that I had the urge.

I have never cooked beets before or ravioli for that matter. But here I found myself in the kitchen rolling out beautiful little raviolis using a rolling pin, a fork to close the edges, and my beet stained hands, since my pasta maker is back in NY. The ravioli were surprisingly easy to make but did take some time and effort.

The color alone could make one want to dive right into a plate, but the combination of the robust beet pasta against the creamy goat cheese filling is what makes you fall in love.

The recipe was inspired by a Martha Stewart beet ravioli recipe. It makes enough for about 4 entree servings. I froze half since it was just me and my husband and we still had left overs!
—bethmichelle

Test Kitchen Notes

WHO: Bethmichelle is an avid cook living in Israel.
WHAT: A gorgeous plate of color, texture, and, most of all, flavor.
HOW: Roast beets, and work them into an easygoing pasta dough. Stuff your ravioli with a ricotta-based filling, and top the whole thing with a lemony, brown butter sauce.
WHY WE LOVE IT: This is the best kind of weekend cooking project—one where you have a hand in each of the components, and one, when it's completed, is as fun to look at as it is to eat. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

For the beet ravioli and filling
2 large beets
2 ¹/₂ teaspoonsolive oil
2 eggs
3 ¹/₄ cupsflour (plus more for dusting)
1 teaspoonsalt
1 cupricotta cheese
³/₄ cupgoat cheese
1 tablespoonchopped parsley
1 tablespoonchopped mint
¹/₄ teaspoonsalt
¹/₂ teaspoonblack pepper
¹/₄ cupgrated parmesan cheese, plus more for serving

For the brown butter sauce
8 tablespoonsbutter
3 ¹/₂ tablespoonslemon juice

Directions

For the beet ravioli and filling
Preheat oven to 400° F.
Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender.
Remove beets from oven and allow them to cool a bit before handling. Remove the skins, place in a food processor and puree the beets until smooth.
Add eggs to the food processor and pulse until combined. Add flour and salt and process until dough comes together.
Transfer the dough to a well-floured surface an knead until smooth about 7 to 10 minutes (add in more flour if the dough is sticky)
Cover and let rest for 2 hours.
Before dough is done resting make the filling by combining chopped parsley, mint, ricotta, goat cheese, and salt and pepper in a mixing bowl. Set aside.
When dough is done resting, cut into 4 pieces. Roll out each piece to form a thin layer (about 1/8") of dough.
Place 1/2 Tablespoon of filling onto one sheet of the dough about 1/2" from the edge. Continue to place spoonfuls of filling along the dough about 1" from each other.
Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli.
Use a sharp knife to cut out the ravioli into individual squares.
Pinch the edges of each ravioli with the edge of a fork. Set aside each ravioli in a single layer on a baking sheet dusted with flour until ready to cook.
Add ravioli to a pot of boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 5-7 minutes, they are finished.
Serve on individual plates drizzled with brown butter sauce (below) and shaved Parmesan cheese.

For the brown butter sauce
Melt butter in a pan. Cook over medium heat until the butter is completely melted and brown bits start to form.
Add lemon juice, remove from heat.

Tags:

Pasta
Italian
Mint
Ricotta
Vegetable
Goat Cheese
Beet
Parsley
Lemon Juice
Cheese
Entree
Appetizer

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FAQs

Is beet ravioli good? ›

They were incredible! While the beets made the dough a bit more challenging to work with than an egg-based dough, they also lent a wonderful tenderness to the finished pasta. Stuffed with a goat cheese, ricotta, and parmesan filling that melted out of the ravioli with every bite, they were a total win.

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How do you shape and fill ravioli? ›

FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it.

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How to make and freeze ravioli? ›

Have your pasta on a lined baking tray, dusted with semolina. The pasta shapes should be in a nice even layer with little to no touching. Pop the tray into the freezer with no covering and when frozen (usually 20 mins or so) transfer to a bag or container.

What do Italians put on ravioli? ›

Some parmesan on top and a leaf or two of sage. In some rare cases ravioli filled with ricotta and spinach can be served also with tomato sauce. A good italian homemade tomato sauce.

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What is the best part of the beet to eat? ›

All parts of fresh beets can be eaten raw or cooked. Recipes for cooking the roots may include roasting, boiling, microwaving, steaming, or pickling. While they can be eaten raw, leaves and stems are often sautéed or added to liquid to cook.

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What is the best flour to use for ravioli? ›

00 flour – This finely milled Italian flour resembling the texture of baby powder sometimes called doppio zero makes for extra soft pasta dough. You can buy it online here but if you can't find 00 or semolina flour, all-purpose will work fine.

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How do you keep homemade ravioli from falling apart? ›

Don't boil. Just bring the water to barely a simmer. Ravioli cook quickly so keep a close eye on them. Sometimes I put a vegetable steamer in the bottom of the pot so I can lift all of them out of the pot gently; dumping the entire pot into a colander in the sink can also break the ravioli.

Are beet tops good to eat? ›

Well, beetroot leaves are not only edible and safe to eat. They're delicious! Scrumptiously sweet, silky and tender, these leafy greens are hard to beet when it comes to taste and texture. Not to mention nutrition!

Do beet greens taste good? ›

They have a mild, sweet, and earthy flavor, and they take on a delicate, silky texture when cooked. Honestly, I think they're just as tasty as beets themselves. Try them once, and you won't toss them again. Below, you'll find my favorite sautéed beet greens recipe.

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What does beet taste like? ›

Beet lovers will say that beets have a sweet flavor with a hint of floral. If you are a beet hater, you'll probably say it has a dirt-like taste. The taste of beets can change depending on how you prepare and cook them. Beets also come in several varieties, each having a unique taste.

Are beet greens worth eating? ›

Beet greens have oodles of nutritional value, from fiber and protein to vitamins C, K, and B9. You can eat beet greens raw or cooked. No matter how you choose to chow down, you could enjoy health perks like a stronger immune system, healthier teeth, and a healthier digestive tract.

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