Beet ravioli is filled with a savory cheese mixture. You'll need only half a batch of beet pasta for these ravioli.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the filling: Stir together cheeses and herbs; season with salt and pepper.

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  • Make the ravioli: Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Cut sheet in half crosswise, and trim each half to a 3-inch-wide strip. Space tablespoons of filling 3 1/2 inches apart along center of 1 strip. Top with remaining strip, and gently press around filling to seal, working from center out. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to sheet, and cover with a kitchen towel. Repeat with remaining pasta dough and filling. (To store, lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above; freeze for up to 1 month. Do not thaw before cooking.)

  • Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, stirring occasionally to separate, until edges are just tender, about 4 minutes. Using a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm. Repeat with remaining ravioli.

  • Meanwhile, melt butter in a small saucepan over medium heat. Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes.

  • Divide ravioli among plates (if first batch has cooled, return them to hot water for 15 seconds, then drain). Spoon brown butter over ravioli. Serve immediately garnished with mint.

Reviews (8)

31 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 1 stars
02/13/2018
I am an experienced pasta maker and my pasta didn’t come out any where near the color shown here. It’s a pale pink. Can someone explain why? I used 8 oz. of beets.
Rating: 5 stars
02/21/2016
We made this and the mint flecked ravioli from this site and served them with a lemon butter sauce, lots of toasted pine nuts, lemon zest and some finely shredded mint. The red and green pasta combination with the toppings as stated made a perfect starter for a dinner party. Delicious!
Rating: Unrated
02/28/2012
I made a heart-shaped version of this for Valentine's Day and added a few more flavors here and there. I also made my dough whole wheat. Take a look! http://withthegrains.wordpress.com/2012/02/27/valentines-day-observed-heart-beet-ravioli/
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Rating: 5 stars
08/04/2011
Gorgeous!
Rating: Unrated
08/15/2010
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Rating: Unrated
02/10/2010
I am going to try tinting wonton wrappers with canned beet juice to save time with the pasta making
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Rating: Unrated
07/08/2008
no that makes sense!
Rating: Unrated
12/04/2007
This states to serve 4 as a main course and 8 as an appetizer. Is this an error? You all may be slipping! LOL SanMarcoSweets