Beetroot Ravioli with Ricotta Cheese Filling&Walnut ButterĀ Sauce

August 17, 2016
0 Ratings
Photo by Piper Nigrum (GamzE)
  • Prep time 30 hours
  • Cook time 60 hours
  • Serves 4
Author Notes

Why not combine the magnificent ruby color and taste of the beetroot with one of our favorite dishes. A bright magenta ravioli filled with some honey, orange, ricotta cheese, beets and a nutty butter with walnuts on top. —Gamze Mutfakta (Piper Nigrum)

What You'll Need
  • Dough
  • 200 grams flour
  • 50 grams semolina
  • 80 grams beet puree
  • 2 eggs
  • 1 tablespoon olive oil
  • 5 grams salt
  • Filling
  • 200 grams beetroot
  • 200 grams ricotta cheese
  • 30 grams parmesan
  • 1/4 lemon zest
  • 1 pinch nutmeg
  • 2 tablespoons chopped parsley
  • 1 tablespoon honey
  • salt&blackpepper
  • 30 grams butter
  • 20 grams ground walnut
  • 1 sprig fresh thyme
  • 1/4 orange zest
  • 2 tablespoons orange juice
  • salt&pepper
  • 2 tablespoons breadcrumbs
  1. Wash beetroots with a brush. Place them in tin foil and bake them at 180C until soft for about 45-55 minutes.
  2. For the dough blend a middle size fresh beetroot in a blender strain through a sieve until you have a smooth puree .Mound the flour and semolina on a clean work surface and create a well in the center. Place the puree, eggs and oil in the center. Using a fork, whisk together and slowly start dragging the flour into the mixture. Add this to the dry ingredients. Knead until all are well combined and the dough is smooth and elastic, about 10 minutes. Add more puree or flour to adjust the consistency of the dough. Put in a cling film and rest in the fridge for about 30-45 minutes.
  3. Take the beetroots out the oven and let them cool. Peel and grate the beetroots adding ricotta and honey. Add toasted breadcrumbs, nutmeg, orange zest & orange juice,salt, pepper and grated parmesan.
  4. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 3-4mm thick. Lay one pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1-1,5 cm between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling.
  5. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
  6. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly.
  7. For the sauce , add butter in a pan, cook until slightly brown,add grated walnuts,orange zest and juice. Serve the raviolis with the sauce and sprinkle fresh thyme on top.

See what other Food52ers are saying.

  • Gamze Mutfakta (Piper Nigrum)
    Gamze Mutfakta (Piper Nigrum)
  • Catherine Moore
    Catherine Moore
  • JellyLongevity

4 Reviews

Catherine M. February 27, 2021
I agree with Jellylongevity, the instructions are confusing. Plus the ingredients list doesn't include breadcrumbs or lemon juice, which are both referenced in the instructions. End result was good even though I put the beetroot pulp into my mix, left out the lemon juice and guessed the amount of breadcrumbs though!
Gamze M. February 28, 2021
Its orange juice..I made the corrections..
JellyLongevity September 18, 2020
I tried following this recipe but step 2 is incredibly confusing. I assumed we need to put the fresh beetroot in the blender to create the puree. But then it asks you to squeeze the juice out and use the puree. Does that mean the puree is the pulp left over? That seems a bit dry so I then thought the puree is referring the juice. But then later, the recipe refers to the juice as juice which makes me think the juice is not the puree. Maybe I'm just overthinking this but I would just like another step about the puree!
Gamze M. September 18, 2020
No you do not use the pulp. After you blend the beetroot in a blender you strain it using a sieve , which still will have a thick consistency .