Beet Ravioli with Goat Cheese, Ricotta and Mint Filling

Posted on by on March 24th, 2011 | 18 Comments ยป

I’m not sure what possessed me to undertake the task of making my own home made ravioli. Maybe it was the fact that I had a bounty of beautiful large beets that I bought at the shuk (market) or that the homemade pasta here in Israel, I have found to be a bit on the mushy side. Whatever the case, I’m glad that I had the urge.

I have never cooked beets before or ravioli for that matter. But here I found myself in the kitchen rolling out beautiful little raviolis using a rolling pin, a fork to close the edges, and my beet stained hands, since my pasta maker is back in NY. The ravioli were surprisingly easy to make but did take some time and effort.

The color alone could make one want to dive right into a plate, but the combination of the robust beet pasta against the creamy goat cheese filling is what makes you fall in love. The simple easy to make brown butter sauce drizzled on top doesn’t hurt either.

The recipe was inspired by a Martha Stewart beet ravioli recipe. It makes enough for about 4 entree servings. I froze half since it was just me and mu husband and we still had left overs!


For Beet Pasta:

2 Large Beets
2 1/2 teaspoons Olive oil
2 Eggs
3 1/4 Cups Flour (plus more for dusting)
1 teaspoon Salt

For Filling:

1 Cup Ricotta Cheese
3/4 Cups Goat cheese
1 Tablespoon Chopped Mint
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
Parmesaen Cheese for Serving

For Brown Butter Sauce:

8 Tablespoons Butter
3 1/2 Tablespoons Lemon juice


Preheat oven to 400 degrees
Wrap the beets in tinfoil and place on a baking sheet. Roast about 1 hour or until the beets are tender.
Remove beets from oven and allow them to cool a bit before handling. Remove the skins, place in a food processor and puree the beets until smooth.
Add eggs to the food processor and pulse until combined. Add flour and salt and process until dough comes together.
Transfer the dough to a well-floured surface an knead until smooth about 7 to 10 minutes (add in more flour if the dough is sticky)
Cover and let rest for 2 hours.
Before dough is done resting make the filling by combining mint, ricotta, goat cheese, and salt and pepper in a mixing bowl. Set aside.
When dough is done resting, cut into 4 pieces. Roll out each piece to form a thin layer (about 1/8″) of dough.
Place 1/2 Tablespoon of filling onto one sheet of the dough about 1/2″ from the edge. Continue to place spoonfuls of filling along the dough about 1″ from each other.
Place one of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli.

Use a sharp knife to cut out the ravioli into individual squares.
Pinch the edges of each ravioli with the edge of a fork. Set aside each ravioli in a single layer on a baking sheet dusted with flour until ready to cook.
Add ravioli to a pot of boiling water. Stir until the water returns to a boil. When the ravioli float on their own, about 5-7 minutes, they are finished.
To make the brown butter sauce melt butter in a pan until melted and brown bits start to form.
Add lemon juice and remove from heat.
Serve on individual plates drizzled with brown butter sauce and shaved Parmesan cheese.

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  1. Posted on: 3-24-2011

    I love the color in this ravioli….beautiful job.

    • BethMichelle
      Posted on: 3-25-2011

      Thanks! The beets really make for a beautiful color.

  2. Posted on: 3-24-2011

    Hi Beth Michelle and greetings from the great, wet State of California. My backyard is beginning to look like a pool. I wanted to visit your blog and say thanks for the FB add. i am rather new as well. I absolutely love your blog. Besides the quality of the photos, the fascinating foods, you have an incredible tale; relocations to the NEgev desert. I look forward to your adventures. I write a blog about people and relationships told through stories about food and recipes. Sometimes vice versa. Please visit. Consider following. It would be an honor to have you aboard if you like. Thanks

    • BethMichelle
      Posted on: 3-25-2011

      Thanks Mario! Its been a crazy transition relocating so far from New York but have been really enjoying my time here and learning about so many new foods! I look forward to checking out your blog as well it sounds wonderful!

  3. Posted on: 3-26-2011

    Thank you my friend for visiting my blog. Your comments meant a lot. You clearly have the gift of “Moxy” to venture so far from home. True grit is still alive. How are the Hebrew lessons coming? Well, take care

  4. Posted on: 3-26-2011

    They look amazing ๐Ÿ™‚ love the color so much!

    • BethMichelle
      Posted on: 3-26-2011

      Thanks! The color really does draw you in! There is nothing better then pretty food.

  5. Posted on: 3-26-2011

    You can be very proud of how this turned out, because it looks amazing. So much color and flavor, I am sure it was a big hit.

    • BethMichelle
      Posted on: 3-26-2011

      Thank you it was a big hit!!

  6. Posted on: 3-26-2011

    Ohh Beth this is awesome! I love beets and I would never thought taking it to this level..looks amazing and delicious!!!

    • BethMichelle
      Posted on: 3-26-2011

      Thanks Sandra! It really was wonderful

  7. Posted on: 3-26-2011

    Absolutely gorgeous. I will definitely be making this!

    • BethMichelle
      Posted on: 3-29-2011

      Thanks! If you do make them, you must let me know how you like them and email me with any questions! ๐Ÿ™‚

  8. Posted on: 3-27-2011

    This is amazing!! I love beets, but never never thought of making it ravioli! I hope you will add facebook and twitter soon so we can follow each other!

    • BethMichelle
      Posted on: 3-27-2011

      Thanks Nami…I love beets too! I just set up a facebook page ๐Ÿ™‚

  9. Posted on: 3-28-2011

    I like the idea of using beets. Colour is wonderful. Thanks for your good post.

  10. Posted on: 4-3-2011

    Incredible recipe! Can’t wait to try it ๐Ÿ™‚

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