Pin it
These gorgeous Rosy Beet Ravioletti blend eye-catching presentation with creamy, flavorful filling for an impressive pasta dish that'll wow your dinner guests. The beets give two beautiful pink hues to the pasta, creating dainty pockets that'll make any Valentine's Day or springtime gathering extra special.
When I made these for our anniversary dinner last year, I learned something cool – they need time and patience, but the process feels almost relaxing. The looks on everyone's faces when I brought these pretty pink parcels to the table made all that careful folding totally worth it.
Key Ingredients Breakdown
- Fresh beets: Pick solid, bright red ones for the best pink color
- '00' flour: Gives you the smoothest pasta feel
- Fresh eggs: Don't use cold ones from the fridge
- Quality ricotta: Get the full-fat kind and drain it well
- Fresh goat cheese: Look for the creamy type
- Real Parmigiano-Reggiano: Grate it yourself, skip the pre-grated stuff
- Unsalted butter: Grab the fancy European kind for your sauce
Clear Making Process Steps
- Beet Preparation:
- Clean beets well. Leave small stem ends on. Set in a deep dish. Pour in some water. Cover with foil tightly. Bake until soft. Peel them while they're still warm. Blend until they're completely smooth.
- Dough Creation:
- Stir beet mush with eggs. Add flour bit by bit. Work it until it feels smooth. Check by stretching a piece. Wrap it up tight. Let it sit for a while. Keep it at regular room temp.
- Filling Preparation:
- Squeeze extra water from ricotta. Mix all cheeses till creamy. Put in spices slowly. Check how it tastes. Fix flavors if needed. Put in a squeezy bag. Keep cold until you need it.
- Pasta Assembly:
- Flatten dough very thin. Cut into the right shapes. Squeeze filling in center. Press edges together firmly. Look for trapped air. Put on a floured surface. Keep covered as you work.
- Sauce Creation:
- Use water from cooking pasta. Cook it down a bit. Drop in butter slowly. Stir all the time. Don't let it cool. Add salt and pepper to taste.
Pin it
The beets give this pasta a light sweet earthiness that goes so well with the rich cheese inside. My guests always wonder about the pretty color and can't believe it comes just from veggies.
Getting Your Kitchen Ready
Setting everything up before you start makes the whole job easier. I like to make different areas for rolling, filling, and finishing, which helps me work smoothly and keeps everything in order.
Ways To Serve
These little pasta gems taste amazing with just simple browned butter, letting their beauty be the star. A sprinkle of fresh herbs adds nice color and works with the mild beet flavor without taking over.
Keeping Leftovers
They taste best right away, but you can freeze unfilled pasta with parchment paper between layers. Once you've added filling, try to cook them within a few hours for the tastiest results.
Pin it
These Rosy Beet Ravioletti have become the dish everyone asks for at my special events. The mix of natural pink color, tender pasta, and rich filling creates something truly unforgettable that turns an ordinary meal into something really special.
Frequently Asked Questions
- → What’s better about fresh beets?
- They bring brighter color and better taste compared to store-bought cooked beets.
- → Can I prep parts ahead of time?
- Sure! Make the beet purée and cheese filling a few days before and keep them in the fridge.
- → Why pick '00' flour over others?
- It gives a silkier pasta, though regular flour works if that's all you’ve got.
- → Can I store extra ravioletti in the freezer?
- Absolutely! Lay them on a tray to freeze, then move them to a container. Use within 3 months.
- → Why start with cold butter for the sauce?
- Cold butter helps make the sauce velvety and smooth by stabilizing it.