Beetroot ravioli with creamy ricotta and goat cheese filling, roasted beetroot and pomegranate sauce - photo 1
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Beetroot ravioli with creamy ricotta and goat cheese filling, roasted beetroot and pomegranate sauce

Valentine's Day Vegetarian Dishes Main Dishes 90 min Medium 17 wyświetleń ~35.87 PLN - (0)
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Description

A romantic, seasonal vegetarian dish perfect for Valentine's Day — homemade pink ravioli adds color and elegance to the dinner. Thin pasta dyed with beetroot envelops a creamy filling of ricotta and goat cheese, while the intense sauce made from roasted beets with balsamic vinegar and butter adds depth of flavor. The dish is enhanced by crunchy walnuts, juicy pomegranate seeds, and fresh arugula — a striking composition of colors: the deep red of the pasta and pomegranate, green arugula, and golden walnuts. Serve immediately after preparation, as an elegant main course for two; it pairs wonderfully with a glass of light white wine or a non-alcoholic drink based on elderflower. The recipe is detailed step by step, even for someone making their own pasta and ravioli for the first time.

Ingredients (18)

Servings:
2
  • Wheat flour 200 g
  • Egg 3 szt.
  • Red beet (for the cake) 100 g
  • Red beet (for the sauce) 200 g
  • Ricotta 200 g
  • Soft goat cheese 60 g
  • Olive oil 30 ml
  • Butter 30 g
  • Vegetable broth 200 ml
  • Shallot 40 g
  • Balsamic vinegar 15 ml
  • Walnuts 40 g
  • Arugula 50 g
  • Pestki granatu 50 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 1 szczypta
  • ✨ Opcjonalne
  • Parmesan (optional) 30 g
  • Microgreens (optional) 20 g
💰 Szacowany koszt dania: ~35.87 PLN (17.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (top and bottom heat). Thoroughly wash the beets (both for the cake and for the sauce). Dry with a paper towel. Wrap each beet individually in aluminum foil and place on a baking sheet. Bake for 40-60 minutes (time depends on size) until tender — insert a knife into the beet; if it goes in smoothly, the beets are ready.

Ingredients: Red beet (for the cake), Red beet (for the sauce)
Use kitchen gloves when taking out of the oven (hot). Baking can be sped up by cutting the beets into quarters and wrapping them — then the time will be shorter (~35-40 min).
2

After baking, let the beets cool for a few minutes until they can be handled. Peel them by cutting off the skin with a knife or rubbing the skin under running water. Separate 100 g of puree (for the cake) and 200 g (for the sauce). Blend separately into a smooth puree using a blender or food processor; the puree should be thick, without large pieces.

Ingredients: Red beet (for the cake), Red beet (for the sauce)
Use a blender or an immersion blender. If the puree seems too thick for the dough, add 1-2 teaspoons of water.

Pasta dough

3

On a clean countertop, pile the flour into a mound. Make a wide well in the center (like a crater). Into the well, crack 120 g of eggs (2 pieces) and add 100 g of beetroot puree for the dough and 1 pinch of salt (1 g). Using a fork, gently mix the center, gradually pulling the flour from the edges into the center to form a sticky dough.

Ingredients: Wheat flour, Egg, Red beet (for the cake), Salt
Use a clean, floured countertop or a large bowl. If you don't have a fork, use your hands. Don't add all the flour to the eggs at once — it's better to combine gradually to control the moisture of the dough.
4

Knead the dough by hand for 8-10 minutes: use the base of your palm, press, move the dough, and fold it over itself. The dough is ready when it is smooth, elastic, and stops sticking strongly to your hands — if it sticks slightly, sprinkle a little flour (maximum 1 tablespoon). Form a ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature — the gluten will relax, making it easier to roll out.

Ingredients: Wheat flour, Egg, Red beet (for the cake)
If you have a mixer with a dough hook, use it for 4-5 minutes on low speed. Do not knead for too long to avoid the dough becoming tough.

Filling

5

In a medium bowl, place ricotta (200 g), crumbled goat cheese (60 g), and the remaining 60 g of egg (1 piece). Season with 1 pinch of salt and 1 pinch of freshly ground pepper. Mix with a spoon or spatula until the mixture is smooth, uniform, and slightly creamy; the consistency should be thick enough not to leak from the ravioli after sealing the edges.

Ingredients: Ricotta, Soft goat cheese, Egg, Salt, Black pepper
Use a wooden spoon or a silicone spatula. If the mixture is too runny, add 1-2 tablespoons of fine breadcrumbs or more ricotta; if too thick, add a splash of milk.

Shaping the ravioli

6

Divide the rested dough into 4 equal pieces. Work one at a time: roll out one piece to a thickness of about 1-2 mm using a rolling pin or pass it through a pasta machine on the thickest setting, gradually decreasing the thickness until very thin (2-3 settings from the end). Sprinkle the countertop and the dough with a small amount of flour to prevent sticking.

Ingredients: Wheat flour, Egg, Red beet (for the cake)
If you are using a machine, move the sheets slowly and do not press too hard. The best is a baking sheet on which you will cut out the hearts — you can use a heart-shaped cookie cutter (~5-6 cm in diameter).
7

On one sheet of dough, place small portions of filling (about 10-12 g each) at intervals corresponding to the size of the mold. Use a teaspoon for filling or a piping bag with a small tip. Cover with a second sheet of dough and gently press around the filling, squeezing out the air. Cut out heart shapes using a mold or cutter, pressing the edges with your fingers or using a fork — the edges should be sealed.

Ingredients: Ricotta, Soft goat cheese, Wheat flour, Egg
Make sure there are no air bubbles inside; air causes the ravioli to burst while cooking. If the edge doesn't want to stick, moisten it with a little water using a brush.
8

Arrange the prepared ravioli on a plate dusted with flour or on parchment paper in a single layer to prevent them from sticking together. If you like, you can chill them in the refrigerator for 15-20 minutes — this will help maintain their shape during cooking.

Ingredients: Wheat flour, Ricotta, Soft goat cheese
Do not stack the ravioli on top of each other. Chilling is not necessary, but it helps with shaping and transporting to cook.

Beetroot sauce

9

In a pan, heat 1 tablespoon of oil (15 g) over medium heat. Chop the shallot and sauté for 2-3 minutes until it becomes translucent, without browning. Add the blended roasted beet puree (200 g), pour in the vegetable broth (200 ml) and balsamic vinegar (15 g). Simmer on low heat for 6-8 minutes, stirring, until the sauce thickens slightly.

Ingredients: Olive oil, Shallot, Red beet (for the sauce), Vegetable broth, Balsamic vinegar
Use a pan with a diameter of 20-24 cm and a thick bottom; stir with a silicone spatula. If the sauce is too thick, add a tablespoon of broth; if too thin, cook a little longer uncovered to evaporate the excess liquid.
10

Remove the sauce from the heat and blend it with an immersion blender until smooth. Add the butter (30 g) and mix thoroughly until combined — the sauce should be creamy and glossy. Taste and season with salt and pepper to your liking.

Ingredients: Butter, Red beet (for the sauce), Salt, Black pepper
Use the immersion blender carefully (holding the handle steadily). Add the butter after removing from heat, mixing until completely melted for a velvety emulsion.

Cooking ravioli

11

In a large pot, bring a generous amount of salted water (about 2-3 liters) to a boil. When the water is boiling vigorously, gently add the ravioli in batches (no more than 8-10 pieces at a time). Cook for 2-3 minutes from the moment they float to the surface — fresh ravioli usually float, and after 2-3 minutes they will be cooked. Remove with a slotted spoon.

Ingredients: Wheat flour, Ricotta, Soft goat cheese
Use a large pot so the ravioli don't stick together. Don't cook for too long — overcooking will cause the filling to leak out and the pasta to become rubbery.

Cooking and Serving

12

On a plate, spread 2-3 tablespoons of warm beet sauce, arrange 6-8 ravioli on it (depending on their size). Drizzle with a bit of oil (the remaining tablespoon), sprinkle with toasted walnuts (40 g), scatter pomegranate seeds (50 g) and place a few arugula leaves (50 g). If you like, grate a bit of Parmesan (optional) and garnish with microgreens (optional). Serve immediately — the dish tastes best hot.

Ingredients: Pestki granatu, Walnuts, Arugula, Olive oil, Parmesan (optional), Microgreens (optional)
Use flat, white plates to highlight the color of the dish. Serve a portion consisting of 6-8 ravioli per person as a main course.

Final tips

13

Before serving, taste the sauce and ravioli; if necessary, add a pinch of salt, pepper, or a drop of lemon juice for contrast. Serve with a glass of your favorite wine or a light non-alcoholic beverage.

Ingredients: Salt, Black pepper
If you are preparing in advance: make the dough and filling beforehand, store in the fridge; shape and cook the ravioli just before serving to maintain structure and freshness.

Fun Fact

💡

Beets have been a symbol of healing and love since ancient times — their intense red color was associated with love, which is why they were often used for romantic occasions.

Best for

Walentynki Romantyczna kolacja Specjalne okazje

Tips

🍽️ Serving

Serve on flat, light-colored plates to highlight the deep beetroot-pink color. Arrange the ravioli in a gentle arc or heart shape on the plate, sprinkle with pomegranate just before serving to keep the seeds juicy. Add a glass of delicate white wine or sparkling Italian prosecco for contrast.

🥡 Storage

Freshly shaped ravioli are best cooked immediately. They can be stored in the refrigerator for up to 24 hours, laid out individually. Store the sauce in the refrigerator for up to 3 days in an airtight container; reheat over low heat, adding a bit of broth to restore the consistency. Do not freeze ravioli with cheese filling (they lose their texture).

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