Ruby Beet Ravioli with Zesty Lemon Sauce
1 hour 35 minutes
1103 reads
About Ruby Beet Ravioli with Zesty Lemon Sauce
Prepare to be wowed by the vibrant ruby hues and exquisite flavors of this Beet Ravioli with Zesty Lemon Sauce. The earthy sweetness of beets blends beautifully with the bright tang of lemon, creating a dish that's as stunning as it is delicious.Homemade beet pasta dough cradles a savory filling of grated beets, cheese, and fresh parsley. Tossed in a light and zesty lemon sauce, each bite is a burst of fresh, vibrant flavor.Whether it's a romantic dinner or a weeknight treat, this ravioli recipe elevates simple ingredients to an unforgettable culinary experience.
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Recipe Time & More
Prep35 minutes
Cook1 hour
Total1 hour 35 minutes
Ingredients
For the Beet Ravioli Dough
- 200 gm All-Purpose Flour
- 2 tsp Semolina Flour
- 3 tsp Olive Oil
- ½ cup Beet Juice (see instructions)
- 1 Large Egg
- 1 ½ tsp Salt
For the Ravioli Filling
- ½ cup Beetroot grated
- ½ cup Ricotta Cheese
- ¼ cup Lemon Zest
- ½ cup Parsley chopped, fresh
- ½ tsp Pepper black
For the Lemon Sauce
- 2 tsp Sugar
- ½ tsp Lemon Juice
- ¼ tsp Lemon Zest
- 1 tsp Corn Flour
For Serving (Optional)
- Nuts toasted
- Parmesan Cheese grated
- Coriander fresh
Instructions
- Blend fresh beetroot with a little water until smooth. Strain the mixture through a fine-mesh sieve to extract a vibrant beet juice. Set aside.
- On a clean work surface, mound the all-purpose flour and semolina flour. Create a well in the center.
- Add the beet juice, egg, and olive oil to the well.
- Using a fork, gradually incorporate the wet ingredients into the dry ingredients, starting from the center and working outwards. This prevents a messy explosion of flour and ensures even mixing.
- Once the dough comes together, knead it for 5-7 minutes until smooth and elastic. Kneading develops the gluten, resulting in a tender pasta. Wrap the dough in plastic wrap and let it rest for 20 minutes. This allows the gluten to relax, making it easier to roll.
- In a bowl, combine the grated beetroot, ricotta cheese, lemon zest, chopped parsley, and black pepper.
- Lightly dust a clean surface with flour. Roll out the dough thinly using a rolling pin or pasta machine.
- Use a round cookie cutter or a knife to cut out circles or squares from the dough.
- Place a spoonful of the beet filling onto the center of each dough circle.
- Lightly brush the edges of the dough with water. This acts as a glue to seal the ravioli.
- Fold the dough over the filling to create a half-moon or square shape. Press the edges firmly to seal, crimping with a fork for a decorative touch.
- Bring a large pot of salted water to a rolling boil. Add the ravioli and cook for 3-4 minutes, or until they float to the surface and are tender.
- Drain the ravioli and set aside.
- In a small saucepan, combine the sugar, lemon juice, lemon zest, and cornstarch. Whisk until smooth.
- Bring the mixture to a simmer over medium heat, stirring constantly, until the sauce thickens. This usually takes about 1-2 minutes. The cornstarch acts as a thickening agent, creating a luscious sauce.
- Toss the cooked ravioli with the lemon sauce. Serve immediately, garnished with toasted nuts, grated Parmesan cheese, and fresh cilantro, if desired.
Recipe Notes
Good To Know
- Cook the ravioli in plenty of boiling water for 10–15 minutes. The ravioli will float to the top when cooked, so be careful not to overcrowd the pot.
- Lift the ravioli from the water with a large strainer or slotted spoon.
- Plate the pasta, top with your favorite pasta sauce and grated cheese, and serve.
- To intensify the beet flavor and color, roast fresh beets and blend them into a puree, then strain the puree and use it as your juice for the pasta dough instead of store-bought beet juice.
- For a creamy filling variation, mix ricotta cheese with a hint of lemon zest and fresh herbs such as chives or tarragon, which will pair beautifully with the tangy lemon sauce.
- If making ravioli in advance, arrange the ravioli in a single layer on a floured tray and freeze them. Once firm, transfer them to a bag for up to a month. Boil the ravioli straight from frozen, adding 1–2 extra minutes to the cooking time.
- To elevate the presentation, garnish the finished dish with toasted walnuts or pistachios and microgreens for crunch and a pop of contrasting color.
Expert Tips
- For a richer flavor, use homemade pasta dough. It's easier than you think!
- Don't overcook the ravioli. They should be al dente, with a slight bite.
- Experiment with different fillings and sauces to create your own unique ravioli dish.
Storage Instructions
- Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 89kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 2gSugar: 6g
Deepika Shet
Articles: 9
5 Comments
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Yum! This recipe is a must-try.
Such a delicious dish! Thank you.
This is wonderful! Can’t wait to taste it.
This looks amazing! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.