Beet Heart Ravioli is a colorful and fun dish filled with tasty beet puree. The bright red color makes it look so special, perfect for impressing friends!
Making these little hearts is a joyful experience, and they taste fantastic with a sprinkle of cheese on top. I love serving them with a light sauce for a beautiful meal! 💖
Key Ingredients & Substitutions
All-Purpose Flour: This flour is perfect for making pasta. If you want a gluten-free option, try using a gluten-free all-purpose blend. I find that it works similarly in texture when rolled out.
Beets: Roasted beets are the star here for their lovely color and flavor. You can substitute with cooked sweet potatoes or even pumpkin puree for a different, but still tasty, filling!
Ricotta Cheese: This cheese adds creaminess to the filling. If you’re dairy-free, try using tofu blended with a bit of almond milk and lemon juice for a similar texture.
Parmesan Cheese: Grated Parmesan gives a rich flavor. Pecorino Romano or nutritional yeast can be great alternatives giving a different twist while keeping it dairy-free.
Unsalted Butter: It’s the base for the sauce. If you want an alternative, olive oil or vegan butter works well for a lighter flavor.
What’s the Best Way to Seal Ravioli Properly?
Getting the ravioli sealed well is key to prevent the filling from leaking out during cooking. Here’s how to do it:
- After placing the filling on the dough, use your fingers to gently press around the mounds to remove air.
- Moisten the edges with a little water before placing the second sheet over the top; this helps it stick.
- After cutting out the shapes, press down the edges firmly. Using a fork to crimp the edges can add a decorative touch and ensure a good seal.
I always double-check for air pockets before cooking to avoid any surprises later. Enjoy making these sweet ravioli!
Beet Heart Ravioli
Ingredients You’ll Need:
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- Pinch of salt
For the Beet Filling:
- 2 medium beets, roasted and peeled
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove, minced
- Salt and pepper to taste
For the Sauce and Garnish:
- 4 tbsp unsalted butter
- Fresh thyme sprigs
- 1/4 cup walnuts, chopped
- Grated Parmesan cheese for topping
How Much Time Will You Need?
This delightful dish takes about 1 hour to prepare and cook. You’ll spend about 30 minutes making the dough and filling, then another 10-15 minutes cooking the ravioli. Be sure to allow your dough to rest for 30 minutes, making the whole process well worth it!
Step-by-Step Instructions:
1. Preparing the Pasta Dough:
Start by creating a mound of flour on a clean, flat surface. Make a well in the center of the flour and crack the eggs into it. Add the olive oil and a pinch of salt. Using a fork, beat the eggs gently while gradually incorporating the flour from the edges of the well. Keep mixing until a rough dough forms, then knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
2. Preparing the Beet Filling:
While the dough is resting, chop your roasted beets into smaller pieces and place them in a food processor. Pulse until finely chopped. In a large bowl, combine the beet puree with ricotta cheese, grated Parmesan, minced garlic, and a pinch of salt and pepper. Mix well until everything is smooth and combined. Set the beet filling aside.
3. Rolling Out the Pasta Dough:
After the dough has rested, divide it into two equal portions. Take one portion and roll it out thinly with a pasta machine or a rolling pin until it’s very thin. Lay the sheet of pasta on a floured surface. Use a small spoon to dollop small amounts of the beet filling onto the pasta, making sure to leave space in between each dollop. Moisten the edges of the pasta and between the filling with a little water to help seal the ravioli.
4. Forming the Ravioli:
Carefully lay the second sheet of pasta over the filling. Press down around each filling mound to remove any air. Use a heart-shaped cutter or knife to cut out the ravioli, making sure the edges are well-sealed. If needed, press the edges with your fingers or a fork to ensure they are tightly closed.
5. Cooking the Ravioli:
Bring a large pot of salted water to a boil. Once the water is boiling, gently drop the ravioli in batches into the pot. Cook for about 2-3 minutes, or until they float to the top. Use a slotted spoon to remove them from the pot and let them drain.
6. Making the Sauce and Serving:
While the ravioli is cooking, melt the unsalted butter in a skillet over medium heat. Add in fresh thyme sprigs and chopped walnuts, cooking until the butter starts to turn golden brown and the walnuts are toasted. Drizzle this delicious butter sauce over the cooked ravioli.
7. Plating:
Arrange the beet heart ravioli on a plate. Sprinkle with grated Parmesan cheese and garnish with extra thyme if desired. Serve immediately and enjoy your beautiful and delicious Beet Heart Ravioli!
Can I Make the Dough in Advance?
Yes! You can prepare the pasta dough ahead of time. After kneading, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Just let it come to room temperature before rolling it out.
Can I Use Store-Bought Ravioli?
Absolutely, if you’re short on time, you can use store-bought ravioli. Just cook according to the package instructions and top with the beet filling sauce for a quick meal!
How Do I Store Leftover Ravioli?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in boiling water for a minute or so until warmed through, or sauté them in a pan with a little butter.
What If I Don’t Like Beets?
If beets aren’t your favorite, consider substituting the filling with spinach and ricotta or butternut squash puree for a different flavor profile while still keeping the ravioli fresh and delicious!