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You are here: Home / Main / Beetroot Ravioli filled with Ricotta, Goat Cheese and Mint
Beetroot Ravioli

April 1, 2018

Beetroot Ravioli filled with Ricotta, Goat Cheese and Mint

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A couple of weeks ago, I posted the recipe for Beetroot Pasta 3-ways. Homemade Beetroot Ravioli was one of them and today, I’m sharing with you what I made with them!

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The Beetroot Pasta itself being relativement sweet, I opted for a sharp filling to balance it out.
I decided to mix Ricotta, Goat Cheese and Mint for the Beetroot Ravioli filling.
Making the Beetroot Ravioli is quite time consuming so I simply served it with a Homemade Herb Pesto (Basil, Mint and Coriander) and Grated Parmesan.

Beetroot Ravioli

Out of the 3 ways to make Beetroot Pasta shared last time, I think that this one was my (and my fiances too) favourite! I will definitely remake it in the future and probably wouldn’t change a thing to the recipe.
I know that making your own Pasta can seem challenging but I promise, it really isn’t as complicated as it seems! Furthermore, making Beetroot Ravioli definitely brings a great “wow factor” to any meal…

Beetroot Ravioli

As I explained in the previous post, you do not need a Pasta Machine to make Ravioli, but it will definitely make your life easier. I also used a Ravioli Cutter Stamp to cut out the Ravioli in a nice shape and to seal them properly.
I will not re-explain here how to make the Beetroot Ravioli Sheets and different equipments/techniques you can use.  Make sure to check my previous post for all ingredients and instructions to make the Beetroot Ravioli Sheets!

Beetroot Ravioli

Alternatively, if you do not have time to make your own Pasta Sheets yourself or just do not want to take on the challenge, you can simply by fresh Pasta Sheets from the supermarket.
I’m guessing that finding Beetroot Pasta Sheets may be a bit complicated. However, I’m sure this recipe would be just as delicious with traditional Pasta Sheets!
You can also buy pre-made Pesto Sauce if you do not want to make your own.

Beetroot Ravioli

Beetroot Ravioli
Print Recipe

Beetroot Ravioli filled with Ricotta, Goat Cheese and Mint

These homemade Beetroot Ravioli are filled with Ricotta, Goats Cheese and Mint. They are a delicious pasta dish to enjoy with your family and friends or to make for Valentine's Day!
Prep Time1 hr
Cook Time5 mins
Total Time1 hr 5 mins
Course: dinner, lunch
Cuisine: Italian
Servings: 6 people

Ingredients

For the Ravioli Filling

  • 300 gr Fresh Ricotta Cheese, (About 2 1/2 cups)
  • 125 gr Goat Cheese, (About 1 cup)
  • 1/4 bunch Fresh Mint Leaves

For the Herb Pesto

  • 1 cup Fresh Basil
  • 1 cup Fresh Mint
  • 1 cup Fresh Coriander (Cilantro)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Pine Nuts, alternatively, you can do half pine nuts, half walnuts
  • 1/4 cup Grated Parmesan

Instructions

For the Ravioli Filling

  • Thinly chop the Fresh Mint Leaves
  • In a bowl, mix the Fresh Ricotta Cheese, Goat Cheese and Chopped Mint.
    Add spices to taste (I added some Garlic Powder, Cumin Powder and Pepper).
  • Make the Ravioli as per previous recipe instructions.
    Bring salted water to a boil in a large pot, then cook the Raviolis for about 5 minutes each. They will start changing colour when ready.
    I recommend not cooking them all together at the same time to avoid having them stick to each other, or burst. Cook them a few at a time!
    Drain then set aside.

For the Herb Pesto

  • Blend all the ingredients in a Mixer until all combined. Add Salt and Pepper.
    Add more Parmesan, Pine Nuts or Olive Oil to taste if needed.
    You can also add a little bit of Lemon Juice if you would like a stronger taste.

Beetroot Ravioli


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Reader Interactions

Comments

  1. Sarah Gray says

    April 2, 2018 at 12:10 pm

    These look great! So colorful, and all things goat cheese are dynamite! I’m going to pin this recipe!

    Reply
    • thefoodiejourney says

      April 3, 2018 at 8:10 am

      Happy you enjoyed it Sarah! Thanks for pining 🙂

      Reply
  2. Cate says

    April 2, 2018 at 12:27 pm

    These look absolutely divine! Not a big beet person but these look AMAZING and I would 10/10 try! Love ricotta anything!

    Reply
    • thefoodiejourney says

      April 3, 2018 at 8:11 am

      I didnt use to like Beets either, but found a new love (…obsession) for them! You can only slightly taste them in the pasta, so that shouldn’t stop you from trying!

      Reply
  3. Rose-Marie Muller says

    April 2, 2018 at 12:29 pm

    This recipe looks devine! I have always wanted to use one of those pasta cutters! I will have to try this next time hubby is on night shift, he won’t eat green things (or pinks things for that matter). Thanks for sharing… Rose @OurHouseofLove

    Reply
    • thefoodiejourney says

      April 3, 2018 at 8:12 am

      Looking forward to hearing how you go!

      Reply
  4. Annie says

    April 2, 2018 at 12:40 pm

    This looks divine! The beetroot turns it into such a lovely colour 🙂 x

    Reply
    • thefoodiejourney says

      April 3, 2018 at 8:12 am

      Thank you Annie 🙂 Loved the colour too!

      Reply
  5. Evi says

    April 5, 2018 at 10:43 pm

    Oh wow, I live for this color! Absolutely beautiful!

    Reply
    • thefoodiejourney says

      April 6, 2018 at 10:28 am

      I know, I’m so obsessed with anything beetroot! Makes any dish so much prettier 😉

      Reply

Trackbacks

  1. Homemade Beetroot Pasta 3-ways - The Foodie Journey says:
    May 5, 2018 at 5:27 pm

    […] the Tagliatelle’s taste was the most subtle. Our favourite out of the 3 were probably the Beetroot Ravioli, that I filled with Ricotta, Goat Cheese and mint! Definitely a recipe to […]

    Reply
  2. How to make Homemade Sweet Potato Pasta - The Foodie Journey says:
    May 12, 2018 at 11:27 am

    […] in Ravioli because they bring a nice ‘pop’ of flavour. I had already used some with my Beetroot Ravioli and knew it was a winner! These Sweet Potato Ravioli were seriously addictive and I was […]

    Reply
  3. Roasted Golden Beet Salad with Feta | Cooking on the Front Burner says:
    July 16, 2019 at 10:00 am

    […] Beetroot Ravioli […]

    Reply

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Hi there! I'm Sylvie, a Belgian Expat living in Melbourne, Australia. I am a passionate Baker who loves to share her favourite recipes and baking tips. Join me on my Baking Journey! Read More…

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