These colorful beet heart ravioli are like little pillows of joy! With a vibrant red hue and a tasty filling, they look as good as they taste.
Each bite is a burst of flavor, and they make a fancy meal without too much fuss. I love serving them with a drizzle of olive oil and fresh herbs for a pop of taste!
Key Ingredients & Substitutions
Beet Puree: This is what gives the pasta its lovely color and earthy flavor. If you’re short on time, store-bought beet puree works well too. For a twist, consider using sweet potato puree instead!
Flour: All-purpose flour is great, but you can swap in whole wheat or gluten-free flour for a healthier take. Just note that the texture might change slightly.
Cheese: Ricotta is creamy and light, but if you want a tangier filling, use cottage cheese or a dairy-free option. Cream cheese can be replaced with mascarpone for a richer taste.
Nuts: I love walnuts for their crunch, but feel free to use any nuts you have on hand—pine nuts, almonds, or even seeds work great too!
How Do You Make the Perfect Ravioli?
Making ravioli can be tricky, but it’s rewarding! The key is to ensure the dough is rolled out thin enough and the filling is sealed tightly to avoid any leaks during cooking.
- Start by ensuring your workspace is clean and lightly floured to prevent sticking.
- Be patient while rolling out the dough; aim for about 1-2mm thickness. This helps them cook evenly.
- When sealing, press out any air bubbles around the filling to prevent them from bursting open. You can use a fork or your fingers for a good seal.
- Cook in batches to avoid overcrowding. If they stick together, they won’t cook properly!
With these tips, your ravioli should turn out perfectly every time. Enjoy the deliciousness!
Beet Heart Ravioli
Ingredients
For the Beet Pasta Dough:
- 2 cups all-purpose flour
- 1/2 cup cooked beet puree (about 1 medium beet, roasted and pureed)
- 2 large eggs
- 1 tbsp olive oil
- Pinch of salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup goat cheese or cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 small roasted beet, finely diced
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
For Topping and Garnish:
- Olive oil, for drizzling
- Crushed toasted nuts (such as walnuts or hazelnuts)
- Fresh oregano or thyme sprigs
- Ground black pepper
- Optional: A small spoonful of beet jam or roasted beet pieces on top of each ravioli
Time Estimate
This delightful dish will take about 1 hour to prepare, plus 30 minutes for the dough to rest. Make sure to plan for an additional 5-10 minutes for cooking the ravioli.
Instructions
1. Make the Beet Pasta Dough:
In a bowl or on a clean workspace, mound the flour and make a well in the center. Add in the eggs, beet puree, olive oil, and a pinch of salt into the well. Gradually incorporate the flour into the wet ingredients, kneading until you have a smooth, elastic dough (this should take about 8-10 minutes). Once done, cover the dough with plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling:
In a mixing bowl, combine the ricotta, goat cheese (or cream cheese), grated Parmesan, diced roasted beet, and thyme. Add salt and pepper to taste. Mix everything until smooth and well combined. Set aside while you work on the dough.
3. Roll Out the Dough:
After resting, divide the dough into two equal pieces. Using a pasta machine or rolling pin, roll each piece out thinly to about 1-2mm in thickness. Make sure your work surface is lightly floured to prevent sticking!
4. Form the Ravioli:
On one sheet of pasta, place small spoonfuls of the filling, spaced evenly apart. Using a heart-shaped cutter, cut around each spoonful to create heart shapes that encapsulate the filling. Brush the edges of the ravioli with water or egg wash to help seal them. Cover with a second pasta sheet and gently press down around each filling to seal. Carefully cut out the heart shapes and use a fork or ravioli crimper to ensure the edges are sealed tightly.
5. Cook the Ravioli:
Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in batches into the boiling water and cook for 2-3 minutes or until they float to the surface and are tender. Be gentle to avoid breaking them!
6. Serve:
Once cooked, drain the ravioli carefully and arrange them on a plate. Drizzle with olive oil and sprinkle with crushed toasted nuts, fresh herbs, and ground black pepper. For an extra touch, you can top each ravioli with a small dollop of beet jam or a piece of roasted beet. Enjoy this stunning and flavorful dish!
Can I Use a Different Filling?
Absolutely! You can use any filling you like; try spinach and ricotta, mushroom and cream cheese, or even a mix of various cheeses. Just remember to adjust the seasoning to suit your chosen ingredients!
How Do I Store Leftover Ravioli?
Leftover ravioli can be kept in an airtight container in the fridge for up to 3 days. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll last in the freezer for about 2 months.
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough, then wrap it tightly in plastic wrap and refrigerate it for up to 2 days. Just make sure to let it come to room temperature before rolling it out.
What Sauce Pairs Well with Beet Heart Ravioli?
A simple drizzle of olive oil or a light butter sauce is perfect for highlighting the flavors. You can also use a creamy sauce or add some sautéed garlic and spinach for extra depth and texture!
