Beet Ravioli with Goat Cheese Filling and Lemon Butter Sauce
Homemade beet ravioli with goat cheese filling and a bright lemon butter sauce make an impressive yet comforting meal. The earthy sweetness of beets pairs beautifully with tangy goat cheese, creating a colorful dish that’s perfect for special occasions or cozy dinners at home.
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.
