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Recipe idea: Beetroot ravioli

Beetroot is not only great in the winter months, we also enjoy this healthy ingredient in spring and summer. Delicious as carpaccio, in salads, as soup, pickled, in smoothies or even as pasta… here is our favorite beetroot recipe to try!

Beetroot can do it!

These are the most important facts: Beetroot has antihypertensive properties, increases oxygen intake, has antioxidant effects due to the red plant dyes and is therefore anti-inflammatory. It is very well suited for cleansing the body from the inside and is also rich in minerals and vitamins.

Here is a favorite beetroot recipe to try:


Making beetroot ravioli

Ingredients (For 4 serving):
For the pasta dough:
2 small beetroot, ~200 g, scrubbed
275 g | 2 cups type 00 flour, plus extra for dusting
4 large egg yolks
1 large egg
1/2 tsp salt

For the filling:
500 g | 2 cups ricotta
3 tbsp mascarpone
1 handful sage leaves, chopped
1 small bunch chives, snipped

To assemble:
2 large eggs, beaten with 2 tbsp water


  1. For the pasta dough: Bring a large saucepan of water to the boil.
  2. Drop the beetroot into the water and simmer steadily until tender to the tip
  3. of a knife, 40-50 minutes usually.Drain well and refresh in a bowl of iced water. Drain again and peel.Chop the flesh before adding to a food processor. Blend on high until puréed.
  4. Tip out the flour onto a clean work surface, shaping it into a mound with a well in the middle. Add 5 tbsp of the beet purée as well as the egg yolks, egg, and salt to the well.
  5. Whisk together with a fork before incorporating into the flour, until a wet, sticky dough has formed.
  6. Continue to knead the dough, turning 45° with each turn, until craggy, 2-4 minutes.
  7. Continue to knead and turn until the dough is elastic and smooth, 4-5 minutes further; add some flour if too wet or a little water if too dry.
  8. Shape into a ball, cover with clingfilm, and let rest at room temperature for 30 minutes.
  9. For the filling: In the meantime, beat together the ricotta, mascarpone, chopped herbs, and some salt and pepper to taste in a mixing bowl. Cover and chill until needed.
  10. To assemble: Line a large baking sheet or tray with greaseproof paper, lightly flouring the paper.
  11. Divide the dough into four pieces. Working one by one, flatten into 1 cm | 0.5″ thick oblongs with a rolling pin.
  12. Set a pasta machine to its widest setting. Pass the oblong dough through the machine three times.
  13. Place the dough on a lightly floured work surface. Fold both ends inwards so that they meet in the middle. Fold the dough in half where the end points meet.
  14. Using a rolling pin, flatten the dough to 1 cm | 0.5″ thickness. Pass through the machine another three times.
  15. Reduce the setting on the pasta machine by one notch and repeat steps 13 & 14. Continue passing the dough through the machine, reducing the thickness by one notch with each pass until it reaches about 0.25 cm | 0.125″ thickness. Cut into 25 cm | 10″ long rectangles and place on the floured tray.
  16. Repeat steps 11-15 for the remaining dough.
  17. To assemble: Place a sheet of pasta on a lightly floured surface. Place three scant tablespoons of the filling at intervals across the width of the pasta.
  18. Brush with egg wash around the fillings before draping a second sheet of pasta directly on top. Let the pasta meet around the filling before sealing well with your fingertips.
  19. Cut into shapes using small cookie cutters or a serrated pasta-cutting wheel. Repeat for the remaining ravioli.
  20. When ready to cook, drop into a large saucepan of salted, boiling water and cook until ‘al dente, ‘ about 2-3 minutes. Drain well before serving.


Cover: StockFood /The Picture Pantry / #12358969


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