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Red Beet Ravioli Hearts

Red Beet Ravioli Hearts

Prep Time: 40 minutes Cook Time: 4 minutes Yield: 2 dozen large ravioli
Course pasta
Cuisine American, Italian
Keyword Beet Pasta
Prep Time 40 minutes
Cook Time 4 minutes
Total Time 44 minutes
Servings 2 dozen
Author Lora Wiley-Lennartz

Ingredients

For the Filling:

  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • Salt and freshly ground pepper to taste

For the red beet ravioli:

  • 2 cups all-purpose flour
  • 2 tablespoons beet root powder
  • 1 teaspoon salt
  • 2 eggs
  • 4-6 tablespoons water
  • 1 tablespoon good quality extra virgin olive oil.

Instructions

Make the Ricotta Filling:

  1. In a separate bowl, mix together the ricotta and parmesan cheeses. 

  2. Season with salt and freshly ground pepper. Set aside. 

Make the beet ravioli:

  1. In a bowl, whisk together the flour, beet powder and salt.
  2. Crack the eggs into a separate small bowl and beat with a fork.
  3. Make a well in the middle of the dry ingredients. Add the eggs.
  4. Mix into a dough. Add the water, one tablespoon at a time until the dough is no longer crumbly but stiff.
    Red Beet Ravioli Hearts
  5. Roll the dough out on a floured workspace. Alternatively, if you have a pasta machine, run it through the machine using it’s narrowest setting. The dough should be about 1/8 inch thick.

  6. Cut even-sized rectangles out of the dough.  Place 1 teaspoon of the ricotta filling a half-inch apart along one dough rectangle.

    Red Beet Ravioli Hearts

  7. Brush the other side with water and place on top of the piece with the filling. Gently press it down around the filling part with your fingers merging the top and bottom parts around the filling.

    Red Beet Ravioli Hearts
  8. Us a ravioli cutter or sharp knife, to cut out ravioli shapes.
    Red Beet Ravioli Hearts
  9. Cover with a dish towel while repeating the process combining the scraps with any remaining dough.
  10. Bring a large pot of salted water to a boil.
  11. Add the ravioli and cook for 4 minutes or until the ravioli float to the top.
  12. Use a slotted spoon to gently remove the ravioli from the pot to a cutting board.
  13. Pat any excess water off with a paper towel and transfer to a serving platter.
  14. Drizzle with olive oil. Season with additional salt and freshly ground black pepper if desired and serve.