These pretty beet heart ravioli are not just a feast for the eyes; they’re tasty too! Filled with a creamy cheese blend, they bring a pop of color to your dinner plate.
Making ravioli might sound tricky, but these little hearts are easier than you think! I love to serve them with a light sauce, letting their bright flavor shine through! ❤️
Key Ingredients & Substitutions
Beet Puree: The star of this dish! You can roast raw beets until tender and then blend them, or use canned beets for a quicker option. Just make sure to drain well if using canned.
Flour: All-purpose flour is ideal, but you can swap in whole wheat flour or gluten-free flour if needed. Just keep in mind that using different flours may alter the dough texture.
Ricotta Cheese: Creamy and soft, ricotta is perfect for the filling. If you’re looking for a lighter option, cottage cheese works too; just blend it to make it smooth.
Parmesan Cheese: Freshly grated parmesan adds a nice depth of flavor. If you don’t have it, Pecorino Romano can be a great alternative.
Fresh Herbs: Thyme and rosemary are lovely, but feel free to experiment with basil or chives for a different taste!
How Do You Make the Perfect Ravioli?
Making ravioli can seem daunting, but it’s all about the dough and sealing. Start with your dough—the key is to knead it until it’s elastic. This helps it hold together when you boil the ravioli.
- When rolling out the dough, keep it thin (about 1/16 inch) so it cooks well.
- Don’t overload your filling; a teaspoon per ravioli should do. Too much filling can cause them to burst while cooking.
- Seal the edges well! Use a little water to help it stick, and press out any air before sealing.
Cooking time is also important. As soon as they float, they’re ready to come out of the boiling water! Enjoy making these charming beet hearts!
How to Make Beet Heart Ravioli
Ingredients You’ll Need:
For the Pasta Dough:
- 1 cup beet puree (from cooked beets, blended until smooth)
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Filling:
- 8 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves (finely chopped)
- Salt and pepper to taste
For Garnish:
- Fresh rosemary sprigs
- 2 tablespoons unsalted butter
- Coarse sea salt for finishing
- Fresh herbs (such as oregano or thyme) for garnish
How Much Time Will You Need?
This delightful recipe will take approximately 1 hour to prepare, including 30 minutes for the dough to chill. Cooking the ravioli will only take about 5-6 minutes in total. You’ll end up with a beautiful dish that’s fun to make and absolutely delicious!
Step-by-Step Instructions:
1. Preparing the Beet Pasta Dough:
Start by mixing the all-purpose flour and salt in a large bowl. Make a well in the center of the flour and crack the eggs into it. Add the beet puree and olive oil. Using a fork, slowly mix everything until the dough starts to come together. Once combined, knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Wrap your dough in plastic wrap and let it chill in the fridge for at least 30 minutes.
2. Making the Filling:
While the dough is chilling, prepare the filling by combining the ricotta cheese, grated Parmesan cheese, lemon zest, chopped thyme, salt, and pepper in a bowl. Mix everything together until smooth and creamy. Taste and adjust the seasoning if needed.
3. Shaping the Ravioli:
Once your dough is ready, roll it out thinly on a floured surface or with a pasta machine. Use a heart-shaped cutter to make heart shapes from the dough. Put a small spoonful of the cheese filling in the center of half of the hearts. Lightly brush the edges with water to help them seal. Top each filled heart with an empty heart shape, pressing the edges firmly to seal them. Use a fork or pasta cutter to crimp the edges for a decorative touch.
4. Cooking the Ravioli:
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water. Cook them for about 3-4 minutes or until they float to the top, indicating they are done. Use a slotted spoon to remove them and drain well.
5. Preparing the Sauce and Serving:
In a pan, melt the unsalted butter and add fresh rosemary sprigs, allowing the butter to brown lightly and infuse with flavor. Toss the cooked ravioli gently in the rosemary butter to coat them evenly. On a plate, serve the ravioli, drizzle them with the butter sauce, sprinkle with coarse sea salt, and finish with fresh herbs. Your beautiful beet heart ravioli is now ready to impress everyone!
Enjoy this vibrant and tasty dish that brings joy to any meal!
Can I Use Store-Bought Beet Puree?
Absolutely! Store-bought beet puree can save you time and effort. Just ensure it’s unsweetened and has no added ingredients that might alter the flavor of your ravioli.
What If I Don’t Have a Heart-Shaped Cutter?
No worries! You can use a regular round cutter or even a glass to cut out shapes, and simply crimp the edges for a decorative finish. The important part is the filling and flavor!
How Do I Store Leftover Ravioli?
Store any leftover ravioli in an airtight container in the fridge for up to 3 days. For longer storage, freeze them on a baking sheet first, then transfer to a freezer bag. Just boil them straight from frozen when you’re ready to enjoy!
Can I Make The Dough and Filling Ahead of Time?
Yes! You can prepare the dough a day in advance and keep it wrapped in the fridge. The filling can also be made in advance and stored in the fridge. Just assemble the ravioli closer to when you plan to serve them for the best texture!
