Beet Ravioli with Goat Cheese, Ricotta and Mint Filling

March  6, 2011
7 Ratings
Photo by James Ransom
  • Prep time 3 hours
  • Cook time 20 minutes
  • Serves 4
Author Notes

I'm not sure what possessed me to undertake the task of making my own home made ravioli. Maybe it was the fact that I had a bounty of beautiful large beets that I bought at the shuq (market) or that the homemade pasta here in Israel, I have found to be a bit on the mushy side. Whatever the case, I'm glad that I had the urge.

I have never cooked beets before or ravioli for that matter. But here I found myself in the kitchen rolling out beautiful little raviolis using a rolling pin, a fork to close the edges, and my beet stained hands, since my pasta maker is back in NY. The ravioli were surprisingly easy to make but did take some time and effort.

The color alone could make one want to dive right into a plate, but the combination of the robust beet pasta against the creamy goat cheese filling is what makes you fall in love.

The recipe was inspired by a Martha Stewart beet ravioli recipe. It makes enough for about 4 entree servings. I froze half since it was just me and my husband and we still had left overs!

Test Kitchen Notes

WHO: Bethmichelle is an avid cook living in Israel.
WHAT: A gorgeous plate of color, texture, and, most of all, flavor.
HOW: Roast beets, and work them into an easygoing pasta dough. Stuff your ravioli with a ricotta-based filling, and top the whole thing with a lemony, brown butter sauce.
WHY WE LOVE IT: This is the best kind of weekend cooking project—one where you have a hand in each of the components, and one, when it's completed, is as fun to look at as it is to eat. —The Editors

What You'll Need
  • For the beet ravioli and filling
  • 2 large beets
  • 2 1/2 teaspoons olive oil
  • 2 eggs
  • 3 1/4 cups flour (plus more for dusting)
  • 1 teaspoon salt
  • 1 cup ricotta cheese
  • 3/4 cup goat cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated parmesan cheese, plus more for serving
  • For the brown butter sauce
  • 8 tablespoons butter
  • 3 1/2 tablespoons lemon juice
  1. For the beet ravioli and filling
  2. Preheat oven to 400° F.
  3. Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender.
  4. Remove beets from oven and allow them to cool a bit before handling. Remove the skins, place in a food processor and puree the beets until smooth.
  5. Add eggs to the food processor and pulse until combined. Add flour and salt and process until dough comes together.
  6. Transfer the dough to a well-floured surface an knead until smooth about 7 to 10 minutes (add in more flour if the dough is sticky)
  7. Cover and let rest for 2 hours.
  8. Before dough is done resting make the filling by combining chopped parsley, mint, ricotta, goat cheese, and salt and pepper in a mixing bowl. Set aside.
  9. When dough is done resting, cut into 4 pieces. Roll out each piece to form a thin layer (about 1/8") of dough.
  10. Place 1/2 Tablespoon of filling onto one sheet of the dough about 1/2" from the edge. Continue to place spoonfuls of filling along the dough about 1" from each other.
  11. Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli.
  12. Use a sharp knife to cut out the ravioli into individual squares.
  13. Pinch the edges of each ravioli with the edge of a fork. Set aside each ravioli in a single layer on a baking sheet dusted with flour until ready to cook.
  14. Add ravioli to a pot of boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 5-7 minutes, they are finished.
  15. Serve on individual plates drizzled with brown butter sauce (below) and shaved Parmesan cheese.
  1. For the brown butter sauce
  2. Melt butter in a pan. Cook over medium heat until the butter is completely melted and brown bits start to form.
  3. Add lemon juice, remove from heat.

See what other Food52ers are saying.

  • Jackie G.
    Jackie G.
  • reahpeah
  • Zsuzsa
  • ss
  • TheWimpyVegetarian

34 Reviews

Kimberly June 11, 2022
Beet dough was good but next time I am going to mix by hand vs food processor. Filling seemed a little dry & the mint was a fresh twist but flavor come across as too sweet against the goat cheese. Am so excited they didn’t fall apart when I pan fried them in browned sage butter.
MamaBeasley March 24, 2021
I definitely could’ve rolled the sheets thinner but practice makes perfect! Such a great recipe, the flavors were amazing.
Jackie G. January 30, 2018
Could you make ahead and freeze?
Debbie July 27, 2017
Can anyone give me guidelines as to how "Much" two large beets measures?
Lisa W. December 4, 2017
a little over a 1/2 cup
jpriddy January 26, 2018
Large beets? Maybe a full cup. My husband, a grocer, says more.
dillybug November 12, 2016
With my bountiful harvest of beets this fall I was looking for a way to creatively use them up. This recipe was just the answer! I ran the dough through my pasta machine creating long sheets that I then used a round hand ravioli cutter to cut out the shapes. This recipe makes lots of dough- I probably could have halved the dough amount relative to the filling amount and I really filled my raviolis full! I added some finely chopped roasted beets into the filling and conjured up a beet pasta sauce to drizzle over the top. Also served it with toasted walnuts sprinkled over. This was a delightful, beautiful and tasty recipe that will go in to my permanent repertoire. Thanks for the inspiration!
reahpeah April 12, 2015
I made these for our gourmet club- very tasty. Served with a lemon caper sauce instead. Pasta dough was wonderful to work with.
Zsuzsa June 22, 2014
I just tried these, and they were quite good. You don't taste the beets in the pasta, but the color is nice. I also added some grated lemon zest to the filling, which rounded out the flavors nicely.
Shreya August 25, 2013
Is there a way to make this ravioli with a shorter prep time (shorter than the 3 hours required; 1 hour for roasting and 2 hours for letting the dough sit) ?
babylemon April 30, 2023
I usually roast my beets ahead of time. They stay fresh in the fridge for a week+ and then I can use them for different things.
Hilary G. July 17, 2013
Could I roll this out with my pasta maker? (Eager to use it more!)
ss June 19, 2013
where does the olive oil go??? thanks!!
cateler July 10, 2013
I would think in the foil with the beets.
TheWimpyVegetarian June 11, 2013
I'm definitely making this. Several years ago I spent a week hiking the Dolomites in northern Italy. In one of the areas of hilltown villages we hiked through, near the border, beet ravioli was the signature dish. I wasn't sure what it would be like, but once I tried it, I couldn't stop eating them. I've wanted to make them ever since. Thanks for the reminder and a great recipe!
BoulderGalinTokyo May 10, 2013
Really inspiring picture! Both colors and flavors, oh my!
Sarah @. April 24, 2013
Oh my goodness!!! This is gorgeous and sounds absolutely scrumptious!!!! What a beautiful color purple!
em-i-lis April 24, 2013
sounds wonderful!!!
EmilyC April 24, 2013
Congrats on the WC win!
mbergner April 24, 2013
in the ingredients - 1 teaspoon falt ????
EmilyC April 24, 2013
I'm guessing this is a typo and should be "salt"...
mbergner April 24, 2013
Its salt. There is salt in the dough (1 tsp) and salt in the filling (1/4 tsp)..
Foodnewbie April 24, 2013
What is a teaspoon of falt?
darksideofthespoon April 24, 2013
"An old English measure of wheat in London containing 9 bushels."
.... So, I guess a teaspoon of that. ;)
darksideofthespoon April 24, 2013
Looks great! I've always made myself beet salads with goat cheese, mint and basil.. so this sounds right up my alley! Can't wait to try it.
Chef L. April 24, 2013
Loving this recipe, all my favorite ingredients! Can't wait to make it!
kmartinelli April 2, 2011
You should submit this to the dumpling contest! Ravioli totally counts!