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Pink Ravioletti with Beet Purée, Ricotta, and Goat Cheese Recipe

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4.1 from 78 reviews

  • Author: Ezabella
  • Total Time: 1 hour
  • Yield: 4 to 6 servings
  • Diet: Vegetarian

Description

Delight in these vibrant Pink Ravioletti featuring tender pasta dough infused with roasted beet purée, filled with a creamy blend of ricotta, goat cheese, and Parmigiano-Reggiano. The ravioli are elegantly served with a buttery walnut sauce and fresh herbs, offering a beautiful balance of earthy sweetness and rich, tangy flavors perfect for a refined and colorful meal.

Ingredients

Roasted Beet Purée

  • 2 medium red beets, cleaned

Dark Pink Dough

  • 30 grams (approx. 2 tablespoons) roasted beet purée
  • 55 grams (approx. 1 large) eggs
  • 30 grams (approx. 2 large) egg yolks
  • 200 grams (approx. 1⅓ cups) ‘00’ pasta flour or all-purpose flour

Light Pink Dough

  • 15 grams (approx. 1 tablespoon) roasted beet purée
  • 70 grams (approx. 1½ large) eggs (crack 2 eggs, whisk together, then weigh)
  • 30 grams (approx. 2 large) egg yolks
  • 200 grams (approx. 1⅓ cups) ‘00’ pasta flour or all-purpose flour

Filling

  • 225 grams (8 ounces) high-quality full-fat ricotta
  • 170 grams (6 ounces) soft goat cheese
  • 55 grams (2 ounces) finely grated Parmigiano-Reggiano
  • Kosher salt & freshly ground black pepper, to taste
  • 2 to 3 tablespoons minced fresh chives
  • Zest of 1 small lemon
  • Squeeze of lemon juice (optional)

For Serving

  • 115 grams (½ cup; 1 stick) cold unsalted butter, cut into tablespoons
  • Kosher salt, to taste
  • 50 grams (½ cup) raw walnuts, toasted, seasoned with salt, and coarsely chopped
  • Fresh mint leaves, dill fronds, and minced chives for garnish

Instructions

  1. Roast the Beets: Preheat oven to 400°F (204°C). Trim beet stems and roots so they can stand upright, placing them cut-side down in a small deep baking dish with ¼ inch water. Cover tightly with foil, prick foil a few times, and roast for 45 to 60 minutes until tender. Check halfway and add water if needed.
  2. Prepare Beet Purée: When cool enough to handle, peel the skins off the warm beets. Chop roughly and purée in a blender until smooth, adding water 1 tablespoon at a time if needed for blending ease. Refrigerate or freeze leftover purée.
  3. Make the Dough: In a bowl, combine the beet purée with eggs and yolks. Add flour and mix by hand or in a food processor until a smooth dough forms. Cover tightly and let rest at room temperature for 30 minutes to 2 hours.
  4. Prepare the Filling: Pulse ricotta, goat cheese, and Parmigiano-Reggiano in a food processor until smooth. Season with salt and pepper. Add minced chives and lemon zest, pulsing briefly to combine. Optional: add a squeeze of lemon juice. Transfer mixture to a piping bag or bowl and refrigerate until ready to use.
  5. Form the Ravioletti: Roll out the rested dough and assemble ravioli by placing small amounts of filling spaced evenly. Use a 1½-inch fluted cookie cutter to cut rounds, sealing edges well to prevent filling leakage.
  6. Cook the Pasta: Bring a large pot of salted water to a gentle boil. Cook ravioletti for 2½ to 3 minutes, stirring occasionally, until tender. Test for doneness by tasting.
  7. Prepare Butter Sauce: Heat a large skillet over medium-high heat. Add ¼ cup of pasta cooking water and bring to simmer. Reduce heat to low, add cold butter tablespoons one at a time, whisking constantly until melted and emulsified. Season with salt and keep warm.
  8. Combine and Serve: Using a slotted spoon, transfer cooked ravioletti to the butter sauce. Toss gently to coat. Plate ravioli, spoon additional butter sauce on top, and garnish with toasted salted walnuts, fresh mint leaves, dill fronds, and minced chives. Serve immediately.

Notes

  • Roasted beet purée can be prepared up to three days in advance and stored in an airtight container or frozen for up to 3 months.
  • The dough can be made by hand or with a food processor; food processor is preferred for ease when using beet purée.
  • Pasta dough resting time is essential to achieve a supple texture, allowing the gluten to relax.
  • Use a fluted cookie cutter for visually appealing, round ravioli instead of traditional squares.
  • Butter sauce is enriched with pasta cooking water to help emulsify and coat the ravioli smoothly.
  • Adjust lemon juice in filling according to taste for brightness but keep it subtle.
  • Toasted walnuts add a delightful crunch and nutty contrast to the creamy ravioli.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://kitchenloving.com/pink-ravioletti-with-beet-puree-ricotta-and-goat-cheese-recipe/