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–+ servings
three bowls of beet ravioli

Beet Ravioli with Goat Cheese

Carissa Erzen
This roasted beet ravioli is naturally pink from roasted beets mixed into the dough. This recipe for cheesy homemade ravioli is great for beginner home cooks, since the dough is pliable and won't tear easily. Freeze extra uncooked ravioli for easy weeknight dinners!
5 from 3 votes
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 653 kcal

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.

Nutrition

Serving: 1servingCalories: 653kcalCarbohydrates: 62gProtein: 24gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 150mgSodium: 1222mgPotassium: 297mgFiber: 3gSugar: 3gVitamin A: 1166IUVitamin C: 1mgCalcium: 288mgIron: 5mg
Keyword beet ravioli, easy homemade ravioli, ravioli dough from scratch, three cheese ravioli
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