Beet Ravioli with Goat Cheese: Vibrant, Elegant, and Perfect for Special Occasions
This beet ravioli is a stunning, restaurant-quality dish that feels luxurious but is made completely from scratch at home. The pasta dough is naturally colored with beets, giving it that gorgeous pink-red color, perfect for Valentine’s Day, date nights, anniversaries, or any special dinner. Inside, the ravioli are filled with a creamy goat cheese and roasted beet mixture, then finished with a bright, silky lemon butter sauce that balances everything beautifully.
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I love serving this beet ravioli when I want something that looks a little extra without adding stress to the menu. The color alone gets everyone’s attention, but it’s the mix of sweet beets, creamy goat cheese, and lemony butter that keeps them talking. It feels restaurant-level but still fits right into a cozy dinner at home; the kind of dish that makes people think you spent all day in the kitchen (you didn’t).
Why You Will Love This Recipe
- Naturally pink pasta dough, no food coloring needed!
- Creamy and flavorful goat cheese filling that melts beautifully inside.
- Bright, light, and buttery lemon sauce (not heavy).
- Impressive enough for special occasions, but doable at home.
- A beautiful way to add more vegetables into your cooking in a fun, creative way.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Beet Ravioli
Step 1: Combine the flour, eggs, olive oil, salt and grated beetroot in a bowl. Knead the mixture until it forms a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
Step 2: In a blender or food processor, blend the roasted beets, goat cheese, minced garlic, salt and pepper until smooth. Adjust seasoning to taste.
Step 3: Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Brush the edges with a bit of water to ensure they remain sealed while cooking. Place small dollops of the beet and goat cheese mixture onto one pasta sheet, leaving space between each dollop.
Step 4: Gently place another pasta sheet on top of the filling. Press down around each mound of filling to seal the ravioli. Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces. Ensure they are properly sealed.
Step 5: Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top.
Step 6: In a separate pan, melt the butter over medium heat. Add lemon zest and juice. Cook for 1-2 minutes until fragrant. Drain the cooked ravioli and gently toss them in the lemon butter sauce.
Expert Tips
- Rolling: Keep the dough lightly floured while rolling to prevent sticking. If it feels dry, rub a drop of olive oil on your hands while kneading.
- Sealing: Press firmly around each filling mound to remove air pockets and prevent the ravioli from bursting during cooking.
- Make ahead: You can prepare and refrigerate the unboiled ravioli for up to 24 hours on a floured tray covered with plastic wrap.
- Freezing: Arrange unboiled ravioli in a single layer on a baking sheet, freeze until solid, then transfer to an airtight bag for up to 1 month. Boil directly from frozen for 5-6 minutes.
- Storage: Leftover cooked ravioli can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet with a bit of butter or olive oil.
Beet Ravioli Recipe FAQs
Yes! assemble the ravioli and freeze them. Do not thaw before cooking. Boil straight from frozen.
No, but it helps! You can roll by hand, just make it as thin as possible.
Yes! vacuum-sealed roasted beets from the grocery store work perfectly.
Yes, ricotta or cream cheese both make good alternatives if you prefer a milder flavor. For a richer option, try a mix of goat cheese and mascarpone.
If you made this beet ravioli, I’d love to hear how it turned out. Leave a rating and a comment below to share your thoughts. It’s always great to know how it worked in your kitchen.
Beet Ravioli with Goat Cheese Filling and Lemon Butter Sauce
Equipment
- Mixing bowl
- Plastic wrap
- Rolling Pin or pasta machine
- Food processor
- Sharp knife or ravioli cutter
- Large pot
- Skillet
Ingredients
For the Pasta Dough:
- 2½ cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 5 tablespoons grated cooked beetroots
For the Filling:
- 2 medium-sized beets roasted and peeled
- 1 cup goat cheese
- 1 clove garlic minced
- Salt and pepper to taste
For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- Zest of 1 lemon
- Juice of 1 lemon
- Crumbled goat cheese for garnish (optional)
- Dried chives for garnish (optional)
Instructions
- Combine the flour, eggs, olive oil, salt, and grated beetroot in a bowl. Knead the mixture until it forms a smooth, elastic dough.
- Wrap the dough in plastic wrap and let it rest for about 30 minutes.
- In a blender or food processor, blend the roasted beets, goat cheese, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
- Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
- Place small dollops of the beet and goat cheese mixture onto one pasta sheet, leaving space between each dollop. Brush the edges with a bit of water to ensure they remain sealed while cooking.
- Gently place another pasta sheet on top of the filling. Press down around each mound of filling to seal the ravioli. Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces. Ensure they are properly sealed.
- Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top.
- In a separate pan, melt the butter over medium heat. Add lemon zest and juice. Cook for 1-2 minutes until fragrant.
- Drain the cooked ravioli and gently toss them in the lemon butter sauce.
- Plate the beet ravioli, drizzle with extra lemon butter sauce, and garnish with dried chives and crumbled goat cheese.
Notes
- Rolling: Keep the dough lightly floured while rolling to prevent sticking. If it feels dry, rub a drop of olive oil on your hands while kneading.
- Sealing: Press firmly around each filling mound to remove air pockets and prevent the ravioli from bursting during cooking.
- Make ahead: You can prepare and refrigerate the unboiled ravioli for up to 24 hours on a floured tray covered with plastic wrap.
- Freezing: Arrange unboiled ravioli in a single layer on a baking sheet, freeze until solid, then transfer to an airtight bag for up to 1 month. Boil directly from frozen for 5-6 minutes.
- Storage: Leftover cooked ravioli can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet with a bit of butter or olive oil.
