These vibrant beet heart ravioli are not just colorful but also delicious! Filled with a creamy mixture and wrapped in soft pasta, they make a lovely dish. Perfect for impressing guests!
I love watching the bright filling peek out when I cut into them. Plus, they always bring a smile with their fun shape—who wouldn’t want to eat heart-shaped pasta? 💖
Key Ingredients & Substitutions
Beets: Roasted beets give the pasta its lovely color and flavor. If you can’t find fresh beets, you can use canned ones, but make sure to rinse them well and reduce cooking time.
Flour: All-purpose flour works best for dough, but for a gluten-free version, you might try a gluten-free flour blend or almond flour. Keep in mind that this may change the texture a bit.
Cheeses: Ricotta is creamy and light which fits well in the filling. If you’re lactose intolerant, try using a plant-based ricotta. For a sharper taste, substitute with goat cheese.
Spinach: Fresh chopped spinach adds a nice flavor and nutrition. If spinach isn’t available, you could use kale or even frozen spinach (just make sure to squeeze out extra moisture).
How Do I Make Sure My Ravioli Seal Properly?
Sealing your ravioli is crucial to prevent filling from leaking out during cooking. Here are some tips:
- Use a small amount of filling. If it’s too much, it can be hard to seal securely.
- Brush edges with water or an egg wash; this helps the dough stick together.
- Press the edges firmly to eliminate any air bubbles. You can use a fork to crimp edges for added security.
Taking these steps will help your ravioli retain their shape and filling successfully during cooking! Happy cooking! 🍽️
Beet Heart Ravioli
Ingredients You’ll Need:
For The Pasta Dough:
- 2 medium beets, roasted and pureed
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1/2 tsp salt
For The Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked spinach, well-drained and chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
For The Topping:
- 2 tbsp olive oil
- 2 tbsp toasted pumpkin seeds
- Fresh herbs (such as basil or parsley), chopped
How Much Time Will You Need?
This recipe takes approximately 30 minutes for preparation and 10-15 minutes for cooking. You’ll want to allow for about 30 minutes of resting time for the dough, too. Overall, expect about 1 hour and 15 minutes from start to finish for these beautiful beet heart ravioli!
Step-by-Step Instructions:
1. Prepare the Pasta Dough:
First, roast the beets until they’re tender. This usually takes about 45 minutes at 400°F (200°C). Once they’re cool, peel and puree them until smooth.
In a large mixing bowl, combine the flour and salt, creating a well in the center. Crack the eggs and add the beet puree into the well. Using a fork, mix gently, gradually incorporating the flour. Continue mixing until the dough starts to come together.
Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes. This helps the gluten relax, making it easier to roll out.
2. Make the Filling:
In a clean bowl, mix together the ricotta cheese, grated Parmesan, chopped spinach, and minced garlic. Season with salt and pepper to taste. Make sure everything is well combined and set this mixture aside.
3. Roll and Shape the Ravioli:
Divide the rested pasta dough into two equal parts. Roll out one half on a floured surface until it’s very thin (about 1/16 inch thick). Use a heart-shaped cookie cutter to cut out heart shapes from the dough.
On half of the heart cut-outs, place a small spoonful of the filling. Be sure not to overfill! Lightly brush the edges of each filled heart with water; this helps create a tight seal. Top each filled heart with the remaining heart shapes, pressing down gently to seal and removing any air pockets.
4. Cook the Ravioli:
Bring a large pot of salted water to a boil. Gently lower the ravioli into the boiling water. They should cook for about 2-3 minutes, or until they float to the surface—this means they’re ready! Carefully remove them with a slotted spoon and let them drain.
5. Plate and Serve:
Arrange the cooked ravioli on serving plates. Drizzle olive oil over them for extra flavor and shine. Sprinkle toasted pumpkin seeds and chopped fresh herbs on top for garnish and a lovely crunch. Optionally, you can add a pinch of freshly ground black pepper or some grated Parmesan if you like.
Enjoy your beautiful and tasty Beet Heart Ravioli!
Can I Use Store-Bought Ravioli Wrappers Instead?
Absolutely! If you’re short on time or prefer convenience, store-bought ravioli wrappers work perfectly. Just fill them with the prepared mixture and follow the cooking instructions.
How Do I Store Leftover Ravioli?
Store any leftover ravioli in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a pan with a little olive oil or steam them to retain moisture.
Can I Freeze the Ravioli?
Yes, you can freeze uncooked ravioli. Lay them out in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They can be cooked directly from frozen, just add a minute or two to the cooking time.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese (drained and blended for smoothness) or a non-dairy alternative such as blended tofu for a vegan option. Adjust seasoning as needed for taste!
