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!
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.
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…
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!
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 filled with Ricotta, Goat Cheese and Mint
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.
These look great! So colorful, and all things goat cheese are dynamite! I’m going to pin this recipe!
Happy you enjoyed it Sarah! Thanks for pining 🙂
These look absolutely divine! Not a big beet person but these look AMAZING and I would 10/10 try! Love ricotta anything!
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!
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
Looking forward to hearing how you go!
This looks divine! The beetroot turns it into such a lovely colour 🙂 x
Thank you Annie 🙂 Loved the colour too!
Oh wow, I live for this color! Absolutely beautiful!
I know, I’m so obsessed with anything beetroot! Makes any dish so much prettier 😉