Beet It: 7 Steps To Make Vibrant Beetroot Ravioli At Home

Step 1:

Prepare the Beetroot Purée (for Dough or Filling). Roast or boil 1-2 beetroots until tender. Blend into a smooth purée.

Step 2:

Make the Beetroot Pasta Dough Mix: 1½ cups all-purpose flour, 1 egg, 2–3 tbsp beetroot purée, A pinch of salt and Knead into a smooth dough, wrap, and let it rest for 30 minutes.

Step 3:

Prepare the Filling, Mix any of the following: Ricotta cheese + parmesan + herbs (basil, thyme), Goat cheese + spinach, Beetroot purée + feta (optional) and Season with salt, pepper, and nutmeg.

Step 4:

Roll Out the Dough, Use a pasta machine or rolling pin to roll dough into thin sheets. Dust with flour to prevent sticking.

Step 5:

Fill and Shape the Ravioli. Place small mounds of filling on one sheet. Cover with another sheet, press around each mound, and cut into squares or circles. Seal edges with a fork or your fingers.

Step 6:

Cook the Ravioli. Boil salted water and Drop ravioli in gently; cook for 2–4 minutes or until they float. Drain carefully.

Step 7:

Plate and Serve with: Brown butter sage sauce, Light garlic cream sauce, Olive oil + crushed walnuts + parmesan and Garnish with fresh herbs or microgreens.