Recipe

Homemade Beet & Goat Cheese Ravioli with Lemon Butter Sauce

Servings:
6
(60 ravioli)
Total Time:
1
hr
55
min
Jump to Recipe3 beet raviolis.

Every year I am excited for beet season so that I can make these beetroot and goat cheese ravioli. Making homemade ravioli isn't the easiest task, but there is so much joy in making them by hand. The added fresh herbs make these raviolis feel fresh and vibrant while the cheese brings a sharp creaminess to the dish.

How to Make Beet Pasta Dough

The beauty of this recipe is the bright purple pasta dough that the beets create. To get this effect takes a little bit of extra effort, but it’s worth it! Here is how to make fresh pasta dough with beets:

  1. Roast the beets and remove the skin.
  2. Add them a blender or food processor with the eggs.
  3. Add the beet/egg mixture to the flour.
  4. Kneed the dough until the beet purée is incorporated and you have a smooth dough.
  5. Add to an air tight container or wrap in plastic wrap and let it sit in the fridge for 30 minutes.
  6. Roll out your dough with a pasta machine or a rolling pin.
Beet pasta dough.

How to Form Beet Raviolis

There are many ways to shape your beet raviolis. Option one is to use a ravioli tablet or a ravioli mold. This makes it very easy to cut raviolis and creates uniform shapes. If you don’t have one you can also shape them by hand. I have a video and more detailed description of shaping raviolis by hand in my Cheese Ravioli Post.

You want to lay down one sheet of dough on a well-floured surface, add in your filling, and then place another sheet of dough on top to seal in the filling.

Kneading beet dough.

Best Cheese for Beet Raviolis

The beet ravioli filling in the recipe has a blend of ricotta, goat cheese, and parmesan. The ricotta bring the creaminess and the bulk of the filling. The goat cheese adds that sharp flavor that pairs so well with the beets. The parmesan has a saltiness to it that boosts the flavor of the other cheeses so well.

How to Make Lemon Brown Butter Sauce

Topping this ravioli recipe with a brown butter sauce elevated the dish so much. To make this, melt butter in a skillet over medium heat. Cook for about 5-8 minutes. Once it starts to brown, remove from the heat and add in your lemon juice.

Beet and goat cheese ravioli on a plate with butter suace on top.

What to Serve with Beet Raviolis

Beet raviolis pair really well with a light salad like this Italian Side Salad or Simple Kale Salad. For more ideas of sides and sauces check out this post: What to Serve with Ravioli (Sides and Sauces).

I hope you enjoy these delicious ravioli as much as I do!

Homemade Beet & Goat Cheese Ravioli with Lemon Butter Sauce

5 stars4 stars
(
1
)
Servings:
6
(60 ravioli)
Prep Time:
45
min
Cook Time:
1
hr
10
min
Total Time:
1
hr
55
min
3 beet raviolis.
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Ingredients

Pasta

  • 2 small beets (about 180g)
  • 1 tbsp olive oil
  • 2 large eggs
  • 2 cups (280g) 00 flour
  • 1 + 1/4 (160g) cup all purpose flour

Filling

  • 1 + 1/2 cup (320g) ricotta cheese
  • 4oz goat cheese
  • 1 tbsp chopped fresh parsley*
  • 2 tbsp chopped fresh mint
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • lemon zest from 1/2 a lemon
  • 1/4 cup grated parmesan cheese, plus more for serving

Butter Sauce

  • 6 tbsp butter
  • 1/2 cup chopped walnuts
  • juice from 1/2 lemon

Directions

  1. Heat your oven to 400°F. Wrap the beets in aluminum foil and place on a baking sheet (this will catch any juices). Place in the oven and bake for 50-60 minutes or until beets are soft. You can do this ahead of time and keep them in the fridge until ready to use.
  2. Once cooled, peel off the beet skin. Place the beets in a blender or food processor with 2 eggs. Blend until a smooth beet puree forms.
  3. Add your flour to a large clean work surface. Make a hole in the center of the flour and pour in your beet mixture and olive oil. Slowly start mixing the flour into the wet ingredients until a shaggy dough forms. At this point you can start kneading by hand for about 10 minutes or place it in a mixing bowl with the dough hook for about 6 minutes.
  4. Once the dough is nice and soft, place it in an air tight container and let it set in the fridge for 30 minutes. This will let the dough rest so it is easier to roll out later.
  5. While the dough is resting, make the filling. Add all the filling ingredients to a large bowl and mix together. Taste and adjust for salt. Set aside.
  6. Roll out your pasta dough with a pasta roller or by hand into thin sheets.
  7. Lay out your pasta sheet on a flat surface or a ravioli tablet/ravioli mold. Add a heaping tsp of filling, then add the top sheet of pasta dough. Press down the edges and seal with a fork or a ravioli cutter. (For video instructions on how to make them by hand, check out this video)
  8. Once they are formed, add them to a floured baking sheet until they are all done.
  9. If cooking right away, bring a large pot of water to a rolling boil. Add the raviolis and cook for 4-5 minutes or until al dente.
  10. If you are cooking them later, place the baking sheet in the freezer until hard. Then transfer them into an airtight container or freezer bag and keep in the freezer.
  11. Make the brown butter sauce: Heat butter in a small saucepan or skillet over medium heat. Once the butter is melted, add in the walnuts. Toast and mix the butter until it has slightly browned, about 5-8 minutes. Once it is browning, remove from the heat and add in the lemon juice.
  12. Place raviolis in a dish, pour over brown butter and walnuts, and top with extra parmesan cheese or a pinch of salt.

Notes

Products Used

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