If you are looking to delight your senses with a stunning and flavorful homemade pasta dish, this Pink Ravioletti with Beet Purée, Ricotta, and Goat Cheese Recipe will absolutely steal your heart. Vibrant pink pasta pillows encase a luscious blend of creamy ricotta and tangy goat cheese, perfectly complemented by the natural sweetness and earthiness of roasted beet purée. It’s not just a feast for your taste buds but also a visual treat that brightens up any dinner table. The harmony of colors, textures, and fresh notes makes this recipe an absolute must-try for anyone passionate about cooking from scratch.

Ingredients You’ll Need

The image shows rows of round ravioli with ruffled edges arranged neatly on a sheet of parchment paper. Each ravioli is a vibrant pinkish-red color, with a smooth, slightly firm texture that reflects light softly. The ravioli are closely aligned in seven rows, with six to seven pieces per row, creating a sense of uniformity and order. The ruffled edges vary slightly in pattern but all encircle a plump, dome-shaped center indicating a filled interior. The parchment beneath is a light brown shade with gentle wrinkles and creases providing subtle texture contrast to the ravioli. The overall scene is colorful and tidy, emphasizing the fresh homemade quality of the pasta. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the colorful result; the ingredients are refreshingly simple yet carefully chosen to build complexity. Each plays a crucial role—whether it’s the beautiful hue from the roasted beet purée, the rich creaminess from cheeses, or the nutty crunch at the end, this list ensures your Pink Ravioletti with Beet Purée, Ricotta, and Goat Cheese Recipe will come together beautifully.

Red beets: Roasting brings out their natural sweetness and vibrant color, essential for the purée and dough.
Eggs and egg yolks: Provide richness and structure crucial for making perfect pasta dough.
Pasta flour (‘00’ flour or all-purpose): Ensures a silky-smooth dough with the perfect bite.
Ricotta cheese: Offers a creamy, light texture inside the ravioletti filling.
Goat cheese: Adds tanginess and depth to the filling’s flavor profile.
Parmigiano-Reggiano: Brings savory umami and enhances the overall taste.
Fresh chives: Brighten the filling with mild onion notes and color.
Lemon zest and juice: Infuse freshness balancing the cheeses’ richness.
Unsalted butter: Forms the luscious sauce that lovingly coats the cooked pasta.
Raw walnuts: Provide a toasty crunch that contrasts the silky ravioli.
Fresh mint, dill, and extra chives: Delicate herb garnish for visual appeal and aromatic lift.
Kosher salt and black pepper: Essential for seasoning both the dough, filling, and final sauce.

How to Make Pink Ravioletti with Beet Purée, Ricotta, and Goat Cheese Recipe

Step 1: Roast and Prepare the Beet Purée

Start by roasting medium red beets at 400°F until beautifully tender, about 45 to 60 minutes, with a bit of water in the pan to keep them moist. Cooling slightly, peel their skins off for a smooth texture. Blend the chopped beets into a luscious purée, adding water as needed. This purée not only imparts the signature pink color but also serves as a sweet, earthy backbone for both your dough and filling.

Step 2: Make the Pink Pasta Doughs

The recipe asks for two shades of pink dough—a dark and a lighter variant—achieved simply by adjusting the amount of beet purée in the mix. Whisk eggs and yolks together with the beet purée, then combine with flour until you get a soft, pliable dough. Resting your dough for at least 30 minutes is key to develop gluten and make it easier to roll out. Trust me, that vibrant pink dough feels like magic in your hands!

Step 3: Create the Creamy Cheese Filling

Blend together full-fat ricotta, soft goat cheese, and grated Parmigiano-Reggiano until you get a silky and uniform mixture. Season generously with salt and pepper, then brighten it up with minced chives, lemon zest, and an optional squeeze of lemon juice. This filling is where the creaminess and tang marry beautifully with fragrant herbs and citrus — an absolute flavor win inside your ravioli pockets.

Step 4: Assemble the Pink Ravioletti

Roll out both doughs, spread and cut into even rounds using a fluted cookie cutter for that charming shape. Pipe or spoon the cheese filling onto the dough rounds, then gently seal with the other dough layer, making sure to press out any air pockets. This step requires a little patience and care, but you’ll be rewarded with perfectly formed Pink Ravioletti with Beet Purée, Ricotta, and Goat Cheese Recipe that look almost too pretty to eat.

Step 5: Cook and Finish With Butter Sauce

Bring a large pot of salted water to a rolling boil and gently drop your ravioli in. They’ll cook quickly in 2½ to 3 minutes or until tender. While they cook, whisk cold butter into reserved pasta water in a hot sauté pan to create a glossy, rich butter sauce. Toss the cooked ravioletti in this sauce, letting them soak up the luxurious flavor before plating.

How to Serve Pink Ravioletti with Beet Purée, Ricotta, and Goat Cheese Recipe

A top view of a metal pan filled with an orange-yellow liquid and round pink dumplings. The dumplings are scattered in the liquid, with some having smooth tops and others showing a scalloped edge around their bases or hollow centers. The pan has a shiny, slightly brushed texture with water droplets along the inner edge, and it rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once plated, sprinkle toasted, salted walnuts over the Pink Ravioletti for a delightful crunch that contrasts the creamy interior. Finish with a scattering of fresh mint leaves, dill fronds, and a touch of minced chives to add aromatic freshness and a pop of green that complements the vibrant pink pasta wonderfully. These garnishes elevate the dish from delicious to memorable.

Side Dishes

Serve this ravioli alongside a crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables to balance the richness of the butter sauce and cheese filling. Light, bright sides complement the hearty pasta and keep your meal feeling fresh and well-rounded. A glass of dry white wine or sparkling water with lemon would be the perfect beverage partners here.

Creative Ways to Present

Try stacking the Pink Ravioletti in concentric circles on a large platter for a festive presentation or arrange them individually with microgreens placed atop each piece for an elegant touch. Drizzle a little extra beet purée or herb oil around the plate to enhance the visual appeal and deepen the flavor experience. Presentation matters, and this recipe shines even brighter with a thoughtful serving style.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep your cooked Pink Ravioletti with Beet Purée, Ricotta, and Goat Cheese Recipe in an airtight container in the refrigerator for up to two days. Gently stirring in a bit of olive oil before storing can help prevent them from sticking together, preserving their delicate texture.

Freezing

The uncooked ravioli freeze beautifully. Arrange them on a parchment-lined tray in a single layer, freeze until firm, then transfer to a freezer-safe bag or container. This way, you can enjoy the magic of Pink Ravioletti anytime, cooking them straight from frozen with a few extra seconds in boiling water.

Reheating

To reheat cooked Pink Ravioletti, it’s best to warm them gently in a pan with a splash of butter or reserved pasta water, stirring occasionally to ensure even heating without drying out the delicate pasta. Microwaving is not recommended as it can make the pasta tough and the filling dry.

FAQs

Can I use regular flour instead of ‘00’ pasta flour?

Absolutely, all-purpose flour works well if you don’t have ‘00’ flour. The texture might be slightly different but the pasta will still turn out delicious and tender, so no worries!

Is there a substitute for goat cheese in the filling?

You can substitute goat cheese with cream cheese or mascarpone for a milder flavor, though the characteristic tanginess of goat cheese really enhances the dish.

How do I know when the ravioli are cooked?

The Pink Ravioletti will float to the surface when done cooking, usually in about 2½ to 3 minutes. Always taste one just to be sure it’s tender but still with a slight bite.

Can I prepare the beet purée ahead of time?

Yes, the beet purée can be made up to three days ahead and stored in the fridge or even frozen for up to three months, making your cooking process much smoother.

What is the best way to seal the ravioli?

Using a little water or beaten egg on the edges of the dough before pressing helps create a tight seal, preventing the filling from leaking out during cooking.

Final Thoughts

I truly hope you give this Pink Ravioletti with Beet Purée, Ricotta, and Goat Cheese Recipe a try—it’s a vibrant, flavorful pasta experience that feels special enough for entertaining but is also perfectly approachable for a cozy night in. Each bite offers not just deliciousness but also the satisfaction of crafting something beautiful from scratch. Enjoy every step and, of course, every forkful!