Fine Vegetable Cuisine

Beet Ravioli with Ricotta

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(1 vote)
Beet Ravioli with Ricotta
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40 min.
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

This ravioli is packed with powerful protein and calcium from the ricotta.

If you don't have ricotta available, goat cheese makes a good substitute.


For the pasta dough
2 ⅔ cups all-purpose flour
2 eggs
2 Tbsps olive oil
1 tsp salt
For the filling
1 ½ cups Beets (cooked and vacuum packed, peeled and grated)
1 ¼ cups Ricotta cheese
2 Tbsps breadcrumbs
To serve
¼ cup butter
2 Tbsps ground poppy seed
freshly grated Parmesan
How healthy are the main ingredients?
Ricotta cheeseolive oileggsaltParmesan

Preparation steps


Mix together the flour, eggs, oil and slat with around 4-5 tablespoons lukewarm water and knead well. If the dough is to dry add some water, drop-by-drop until it is soft and smooth but not sticky. Dust with some flour, cover with a tea towel, and leave to rest a room temperature for around 30 min.

To make the filling mix together the beetroot, ricotta, salt, ground black pepper and season to taste. Stir in the breadcrumbs.

Roll out the pasta dough onto a floured work surface. Cut out circles approx. 3" in diameter and place 1 tsp of the beetroot mixture in the middle of each circle.

Dampen the edges of the circles and fold gently in half over the filling. Press the edges firmly together.
Bring a pot of salted water to the boil and carefully drop the ravioli in it. Stir carefully and cook for around 3-4 minutes until floating. Remove from the pot with a slotted spoon and drain.

Melt the butter and stir in the poppy seeds. Arrange the ravioli on plates and drizzle with the poppy seed butter. Serve garnished with grated Parmesan cheese.