These colorful beet heart ravioli are not just pretty; they are filled with creamy cheese and herbs, making each bite delightful! Perfect for a fancy dinner or a fun family meal.
Honestly, who knew veggies could look so cute? I love how the vibrant color lights up my plate. Plus, they are super fun to make with friends—just don’t forget the flour everywhere! 😂
Key Ingredients & Substitutions
Beets: Fresh or canned beets both work, but freshly roasted beets add a deeper flavor. If you can’t find beets, you could try spinach or red cabbage for color, but the taste will differ.
Flour: All-purpose flour is ideal for pasta, but you can substitute with 00 flour for a finer texture. If gluten-free, try a gluten-free flour blend, but be aware that it may change the dough consistency.
Cheese: Ricotta provides creaminess. For a different flavor, you can mix in goat cheese or cream cheese. If you’re watching calories, low-fat ricotta works, too!
Fresh Herbs: Thyme adds a lovely aroma. You can swap it with basil or parsley if you prefer, or use dried herbs if fresh ones aren’t available. Just remember to use less dried than fresh!
How Do You Get the Perfect Dough for Ravioli?
Making the perfect pasta dough is all about balance and the right technique. The dough should be smooth and elastic for easy rolling.
- Use clean, dry hands and a clean surface to prevent sticking.
- Make sure to knead the dough. This develops the gluten, making it stretchy and workable.
- Let it rest covered; this relaxes the gluten and makes rolling easier.
Another tip: If your dough feels too sticky, lightly dust it with flour while kneading and rolling, but don’t overdo it—too much flour can make the dough tough!
Beet Heart Ravioli
Ingredients You’ll Need:
For the Beet Pasta Dough:
- 2 medium cooked beets, pureed
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1/2 teaspoon salt
For the Filling:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon fresh thyme, chopped (plus extra for garnish)
- Salt and pepper to taste
For the Topping:
- Olive oil
- Toasted walnuts or breadcrumbs, finely chopped
- Fresh herbs for garnish (oregano or thyme suggested)
- Ground black pepper
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes: 30 minutes for resting the dough, 30 minutes for preparation, and about 30 minutes for cooking and plating. It’s a fun project perfect for a relaxing weekend or a special occasion.
Step-by-Step Instructions:
1. Prepare the Beet Pasta Dough:
In a bowl, mix the pureed beets, eggs, and salt together until well combined. On a clean surface, mound the flour and create a well in the center. Pour the beet mixture into the well and gradually incorporate the flour to form a dough. Knead the dough for about 5-7 minutes until it feels smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes. This rest time helps the gluten relax.
2. Make the Filling:
In a separate bowl, combine ricotta, Parmesan, minced garlic, chopped thyme, and a sprinkle of salt and pepper. Mix everything well until smooth, and set the filling aside for later use.
3. Roll Out the Dough:
Once the dough has rested, divide it into two parts. Roll out one part at a time on a floured surface or with a pasta machine until you have a thin sheet of dough. Use flour as needed to prevent sticking. Cut out square or heart-shaped pieces for the ravioli.
4. Shape the Heart Ravioli:
Place a small teaspoon of your filling in the center of each piece of pasta. Cover it with a second piece of dough or shape top halves of hearts over the filling. Press the edges firmly to seal them, running a fork or ravioli cutter around the edges to create a decorative and tight seal. If you’re making true heart shapes, gently mold the dough before sealing.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil. Carefully add the ravioli in batches, cooking them for about 3-4 minutes. They are ready when they float to the surface. Use a slotted spoon to remove the cooked ravioli and allow them to drain.
6. Plate and Garnish:
For presentation, drizzle a little olive oil over the ravioli. Sprinkle with toasted walnuts or chopped breadcrumbs, and add a few fresh herbs on top. Finish off with a crack of pepper. Serve immediately and delight in the colorful and tasty beet heart ravioli!
This dish not only looks gorgeous with its vibrant color and heart shapes, but it’s also packed with flavor from the creamy cheese filling and fresh herbs. Perfect for impressing your guests or simply treating yourself to a lovely meal!
Can I Use Fresh Beets Instead of Cooked Beets?
Yes, you can use fresh beets! Simply roast or boil them until tender, then puree before adding to the dough. Make sure to let them cool before pureeing to handle safely!
Can I Freeze the Ravioli?
Absolutely! Once shaped, you can freeze the uncooked ravioli on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 2 months. Just cook them directly from frozen, adding a couple of extra minutes to the cooking time.
How Do I Store Leftover Ravioli?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them gently on the stove with a bit of olive oil or in the microwave, only until warmed through.
What If I Don’t Have Ricotta Cheese?
If ricotta isn’t available, you can use mascarpone, cream cheese, or even cottage cheese blended until smooth. Just remember to adjust the seasoning based on your chosen alternative!
