Beetroot and Goat Cheese Ravioli Recipe

There is something absolutely magical about making homemade ravioli. Today, I want to invite you into the enchanting world of Beetroot and Goat Cheese Ravioli—a dish that beautifully combines vibrant colors, delicate textures, and exquisite flavors. This recipe is not just a feast for the palate but also a visual masterpiece, making it a perfect centerpiece for a family gathering or a special occasion. Plus, the process of making ravioli is an ideal opportunity to bond with loved ones over a shared culinary adventure. Let’s make memories in the kitchen!

Prep Time: 1 hour
Cook Time: 6 minutes
Total Time: 1 hour 6 minutes
Servings: 4
Skill Level: Intermediate

Ingredients

• 2 medium beetroot, roasted and pureed
• 2 cups all-purpose flour
• 2 large eggs
• 1 tsp salt
• 200g goat cheese
• 1/4 cup ricotta
• Zest of 1 lemon
• Salt and pepper to taste
• 2 tbsp olive oil
• Microgreens for garnish

Instructions

1. In a large mixing bowl, combine the flour and salt.
2. Make a well in the center and add the eggs and beetroot puree. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
4. In a smaller bowl, mix the goat cheese, ricotta, lemon zest, salt, and pepper until well combined. Set aside.</
5. Divide the dough into four portions. Roll out each portion into a thin sheet using a pasta machine or a rolling pin.
6. Place small dollops of the cheese mixture evenly spaced on one sheet of dough. Cover with another sheet, pressing down gently around the filling to seal.
7. Cut the ravioli into squares or circles using a sharp knife or a pastry cutter.
8. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 2-3 minutes, or until they float to the top.
9. Drain the ravioli and drizzle with olive oil. Serve garnished with microgreens.

Helpful Tips

• If dough is sticky, add a bit more flour during kneading.
• You can prepare the ravioli ahead of time and freeze them. Just cook from frozen, adding an extra minute to the cooking time.
• For a nutty twist, sprinkle some toasted pine nuts over the finished dish.

Storage Instructions

Leftover ravioli can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in boiling water or a microwave.

Pairings

This beetroot and goat cheese ravioli pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette. A crisp white wine like Sauvignon Blanc or a refreshing lemonade would complement the flavors beautifully.

At Zynahz, we are dedicated to bringing joy and creativity into your kitchen. We hope this Beetroot and Goat Cheese Ravioli recipe inspires you to gather your family and revel in the delightful process of making a meal from scratch. Don’t forget to share your delicious creations with us and spread the love by sharing this recipe with friends and family. Keep exploring Zynahz, follow us on social media, and sign up for our newsletter for more incredible recipes and kitchen inspirations. Happy cooking!