Roasted beets transform this delicious beet ravioli with goat cheese into a beautiful pink color, made without any fancy pasta machine. Plus fresh ravioli made from scratch tastes way better than any packaged ones in the store! And for more easy vegetarian pasta recipes, try spicy gochujang pasta and my easy no boil pasta bake.
Beets are hands-down my favorite root vegetable. They have a distinct earthy, sweet taste. But if you're not a fan of the flavor of beets, don't worry.
You won't even be able to taste them in the ravioli, since only ¼ cup beet puree is added into the dough. All you'll be tasting is the rich layers of cheese and noodles!
This delicious beet ravioli with goat cheese tastes great topped with five minute parsley pesto or tangy carrot top pesto. And serve it with a side of gluten free breadsticks or flavorful Korean carrot salad for a filling meal.
I promise, making homemade ravioli is not as intimidating as you may think. My sister and I started making homemade pasta a few years ago, and I've been hooked ever since. Plus food always seems to taste better when you put in the labor of love to make it from scratch.
Growing up in Germany, we'd often eat pasta and Spätzle that are handmade. So if you don't have a nifty ravioli maker, don't worry! You can still make ravioli by hand with just a few common kitchen tools, which I've included tips for in this post.
Why You Should Make This Recipe:
- You can make a big batch of goat cheese ravioli and then freeze uncooked ravioli for later.
- Pink beet ravioli is romantic for a date night, or festive for a get-together with friends & family.
- This is a great recipe for anyone new to making ravioli, since the dough is super pliable and stretchy. Therefore it's less likely to tear.
- You can change the homemade ravioli filling to suit your preferences, since this recipe is really versatile.
- This beet and goat cheese ravioli recipe only requires a handful of ingredients.
Ingredients Needed
- Beet - You only need a small amount to add into the ravioli dough. You can roast a few beets at a time to add to other recipes like vegan beet poke bowls.
- All purpose flour - Helps create the pliable, stretchy ravioli dough.
- Egg - Added both to the ravioli dough to make it pliable and the filling to bind everything together.
- Cold water - Since the dough rests at room temperature, it's important to use cold water so the dough doesn't become too warm and soft.
- Ricotta cheese - Adds a creamy texture and slightly sweet flavor.
- Goat cheese - Adds a tangy flavor.
- Parmesan cheese - Adds a nutty, sharp flavor.
- Salt - Adds seasoning to the dough and brings out the rich flavors of the cheeses.
- Ground black pepper - Adds flavor both to the filling and the sauce.
- Butter - Melted butter is used to toss the cooked ravioli to add another layer of flavor and prevent them from sticking together.
- White vinegar - Just a splash brightens the flavors and balances the rich cheeses.
How to Make Beet Ravioli
Roast and puree a beet: Wash the beet and wrap it in aluminum foil. Bake it for 1 hour at 400°F. Let cool completely, and then remove the skin by rubbing it off. Puree the beet in a food processor or by mashing it really well with a fork.
Mix the pasta dough: In a large mixing bowl, whisk together the flour and salt. Mix in the egg and ¼ cup beet puree. Add the ¾ cup of cold water while mixing the dough.
Knead and rest the ravioli dough: Knead the dough until it is smooth and elastic, about 5 minutes with a dough hook in a stand mixer, or 10 minutes by hand on an un-floured work surface. Wrap the dough ball in plastic wrap and let rest at room temperature while you prepare the ravioli filling.
Make the ravioli filling: In a blender, food processor or mixing bowl, combine the ricotta, goat cheese, parmesan, egg, salt, and pepper until it is smooth. Set aside.
Prepare to make the ravioli: Divide the dough into eight even balls. Lightly dust your clean work surface with flour.
Assemble the base layer of the ravioli: Roll out the first dough ball slightly larger than the size of your ravioli-maker. Drape the dough over the ravioli maker and use your hands or a ravioli press to make little pockets for the filling. Roll out the second ball of dough, to prepare the top layer.
Fill the ravioli: Fill each ravioli pocket with about one heaping tablespoon of the cheese filling.
Assemble the top layer of the ravioli: Drape the second sheet of dough on top, and use a rolling pin to press the two dough layers together to seal the ravioli. Carefully take the raviolis out of the ravioli maker. Repeat with the remaining dough.
Prepare the ravioli sauce: In a large bowl, combine the melted butter, vinegar, salt and pepper to make the the ravioli sauce. Set aside.
Boil the ravioli: Bring a large pot of salted water to a boil. Add about 8 to 10 ravioli at a time, so you don't crowd the pot. Boil the ravioli for about 5 minutes, until the noodles are al dente and the cheese filling is gooey and hot.
Toss the ravioli in the sauce: Remove the cooked ravioli with a slotted spoon and toss in the bowl with the sauce ingredients. Continue cooking the ravioli in batches, tossing them in the sauce once they're cooked. Enjoy!!
Recipe Tips
- For this recipe, you don't need a fancy pasta rolling machine. A simple rolling pin does the trick!
- Use a slotted spoon when moving the ravioli in and out of the boiling water to avoid tearing them.
- Use cookie cutters to cut out fun shapes of ravioli, like circles or heart shaped ravioli.
- Top with toasted pine nuts, brown butter sauce, extra grated parmesan cheese, or sliced sausage.
Variations
- Sauce: Toss cooked ravioli in tomato sauce or pesto instead of melted butter.
- Filling: Add chopped roasted root vegetables to the ravioli filling.
- Vegan: Swap out the filling with dairy free cheese and substitute vegan butter for the melted butter.
Storing
Store cooled ravioli in an airtight container in the fridge for up to 4 days.
Reheat ravioli in the microwave, then toss in some freshly melted butter and top with shredded parmesan.
Frequently Asked Questions
What is beet ravioli made of?
Beetroot ravioli dough is made from flour, water, salt and egg, along with pureed roasted beets. It's naturally pink thanks to the plant-based food dye called betanin found in beets!
How do I cook fresh ravioli?
Boil about 8 ravioli at a time in salted water, so they cook evenly. Cook the ravioli until the noodles are al dente and the ravioli are floating in the water, after about 5 minutes.
How do I freeze ravioli?
Lay your uncooked ravioli on a baking sheet. Place them in the freezer for a couple hours until they are frozen solid. Transfer the frozen ravioli to an airtight container and store in the freezer for up to 6 months.
How do I cook frozen ravioli?
Just like cooking fresh ravioli, bring a large pot of salted water to a boil. Add the frozen ravioli into the pot and boil for about 10 minutes, until the noodles are al dente.
More Pasta Recipes
Look for more easy pasta and noodle recipes to try? Check these out!
Beet Ravioli with Goat Cheese
Ingredients
Ravioli Dough
- 1 medium beet, roasted and pureed
- 3½ cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- ¾ cup cold water
Ravioli Filling
- 1 pound ricotta cheese (or plain Greek yogurt)
- 4 ounces goat cheese
- ½ cup grated parmesan cheese
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Ravioli Sauce
- ½ cup butter, melted (1 stick)
- ¼ cup white vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Make the Ravioli Dough
- Wash the beet and wrap it in aluminum foil. Bake for 1 hour at 400°F. Let cool completely. The skin can easily be removed by hand once it's cooled. Puree the beet in a food processor or by mashing it really well with a fork. If using a food processor, scrape the sides a few times to ensure it's all pureed well. You'll only use ¼ cup of the pureed beet.
- In a large mixing bowl, whisk together the flour and salt.
- With a large spoon, mix in the egg and ¼ cup beet puree until they're distributed within the flour. It will still be very dry at this point. Add ¾ cup of cold water while mixing the dough. If your dough is still really dry, add another tablespoon of cold water.
- Knead the dough until it is smooth and elastic, about 5 minutes with a dough hook in a stand mixer, or 10 minutes by hand on an un-floured work surface. At first the dough will be dry and white. The more you knead it, the more hydrated and pink it will become.Wrap the dough ball in plastic wrap and let rest at room temperature while you prepare the ravioli filling.
Make the Ravioli Filling
- In a blender, food processor or mixing bowl, combine the ricotta (or Greek yogurt), goat cheese, parmesan, egg, salt, and pepper until it is smooth. Set aside.
Option 1 - Assemble the Ravioli With a Ravioli Maker
- Line a baking sheet with parchment paper, on which you'll place the finished ravioli before they get cooked so they don't stick together.Divide the dough into eight even balls. Keep the dough balls that aren't being used covered until plastic wrap so they don't dry out.
- If using a ravioli maker: Roll out the first dough ball slightly larger than the size of your ravioli-maker.Drape the dough over the ravioli maker and use your hands or a ravioli press to make little indents for the filling. Roll out the second ball of dough, to prepare the top layer.Fill each ravioli pocket with about one heaping tablespoon of the cheese filling.
- Drape the second sheet of dough on top, and use a rolling pin to press the two dough layers together to seal the ravioli.Carefully take the ravioli out of the ravioli maker and put them on the prepared baking sheet, spread out so none overlap and stick together.
- Repeat the steps to roll out the dough, fill them with the cheese filling and seal the ravioli closed.
Option 2 - Assemble the Ravioli Without a Ravioli Maker
- If not using a ravioli maker: Roll out the first dough ball until it's about 2 mm thick. Roll out the second ball of dough, to prepare the top layer, also to about 2 mm thick.Place heaping tablespoons of the cheese filling onto the dough, spread out about 2 - 3 inches.
- Drape the second sheet of dough on top, and use your fingers to gently press the two dough layers together.Use a pizza cutter, cookie cutters or a kitchen knife to cut the ravioli dough into squares. Then use a fork to crimp the top and bottom layers of the ravioli dough together so the filling won't escape while they're cooking.Place the ravioli on the baking sheet, spread out so none overlap and stick together.
- Repeat the steps to roll out the dough, fill them with the cheese filling and seal the ravioli closed.
Cook the Ravioli
- Combine all the ravioli sauce ingredients in a large bowl. Set aside.
- Bring a large pot of salted water to a boil.Add about 8 - 10 ravioli at a time, so you don't crowd the pot.
- Boil the ravioli for about 5 minutes, until the noodles are al dente and the cheese filling is gooey and hot.Remove the cooked ravioli with a slotted spoon and toss in the bowl with the sauce ingredients. Continue cooking the ravioli in batches, tossing them in the sauce once they're cooked. Enjoy!!
Notes
- Use a slotted spoon when moving the ravioli in and out of the boiling water to avoid tearing them.
- You can use cookie cutters to cut out fun shapes of ravioli besides squares, like circles or heart shaped ravioli.
- Use cold water in the dough to prevent it from becoming too warm and soft as it rests.
- The more you knead the dough, the more hydrated and pink it will become.
- Store cooled ravioli in an airtight container in the fridge for up to 4 days. Reheat ravioli in the microwave, then toss in some freshly melted butter and top with shredded parmesan.
Jessica
It says Greek yogurt in the instructions, but it's not in the ingredients. How much should I use?
Carissa Erzen
Hi Jessica, I'm sorry about that confusion! I have updated the recipe - plain Greek yogurt can be used as a substitute for ricotta. Thanks for your comment!
Carla
I just got a ravioli make for my birthday, and this was the second recipe I've made with it. The dough is really easy to work with since it's so stretchy, which is great for a beginner like me! And the cheese filling is soooo ooey and gooey and tasty! 😀
Gretta
These were so fun to make! I love the natural pink color from the ravioli. And the simple sauce at the end makes a world of difference! Delicious!!
foodinbooks
Oh, how lovely and delicious-looking! I had beet pasta awhile back with a sage-cream sauce over grilled salmon and the flavor combination was spectacular. Your ravioli method looks quite simple and easy to attempt so I may have to give it a try. Great post!
Humbly Homemade
Wow sage cream sauce over salmon sounds amazing!! 😠Yes, let me know if you make ravioli! I just made another batch with my sister last week but without beets and with tons of herbs added into the filling. 😊 I love how versatile it is!