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Beetroot Ravioli

Look how beautifully bold these homemade ravioli look, all thanks to the natural colour of beets!

Instructions

Pasta

  • Mound the flour and semolina on a clean work surface, create a well in the middle, add the puree, beetroot powder, eggs and oil in the centre. Whisk together the mixture with a fork, slowly adding the flour and salt. Knead until combined and a smooth dough forms. Wrap in clingfilm and place in the fridge for 40 minutes.

Filling

  • In a bowl, combine the grated beetroot, ricotta, parmesan, honey, nutmeg, lemon zest, lemon juice, parsley, salt and pepper.

  • Roll the pasta dough out to around 3-4mm thick. Using a pastry brush, lightly wet one half of the dough with water. Spoon mounds of the filling (around 2 teaspoons each) onto half of the wet side leaving at least 1cm of space between each one. Fold the dry half of the sheet over lengthwise to cover the filling.

  • Press the pasta sheets together to seal the edges around the filling and to press out excess air. Use a knife to cut out individual ravioli, place on to a plate dusted with flour.

  • Bring a large pot of salted water to a boil, add the ravioli, gently stir to submerge and cook for 2 to 3 minutes.

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