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Beetroot and ricotta ravioli recipe

Beetroot and ricotta ravioli recipe

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Created by The Tesco Real Food team

Looking to impress someone special? Then this pretty recipe fits the bill! Make your own pasta dough, the day before if you want to prep ahead, then make your own ravioli filled with a delicious roasted beetroot and creamy ricotta filling and serve with our Sage and brown butter sauce. This is perfect for a cosy night in or Valentine's dinner for two. See method

  • Serves 2
  • Takes 30 mins (not including making the pasta dough)
  • 612 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 1 tsp olive oil, plus extra for greasing
  • 60g fresh beetroot, trimmed and scrubbed
  • 2 garlic cloves, peeled
  • 60g ricotta, well drained
  • 20g pecorino, finely grated
  • 1 tsp Dijon mustard (optional)
  • ½ batch pasta dough
  • plain flour, for dusting
  • steamed veg (optional)

Each serving contains

  • Energy

    2570kj
    612kcal
    31%
  • Fat

    19g 27%
  • Saturates

    6g 32%
  • Sugars

    4g 4%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 83.1g Protein 23.8g Fibre 5.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Rub your hands and chopping board with a little oil (to prevent staining), then cut the beetroot into thin wedges. Transfer to a lined baking tray with the garlic cloves, toss with 1 tsp oil, then roast for 15-20 mins until tender and lightly caramelised.
  2. Mash the garlic cloves with a fork. Chop the roasted beetroot, then mash to a rough purée. Mix with the garlic, ricotta, pecorino and mustard; season to taste.
  3. Meanwhile, halve the pasta dough. Cover 1 piece with an upturned bowl and flatten the other into a rectangle. Roll out to a rectangle about 45 x 25cm, less than 1mm thick; it should look translucent. Dust with a tiny bit of plain flour if it sticks to the rolling pin.
  4. Use an 8cm heart-shaped cutter to lightly mark 5 shapes along the bottom half of the pasta sheet, without cutting through. Spoon 1½ tsp filling into the centre of each heart shape, then use your finger to dab the edges with water. Fold over the top half of the pasta sheet, gently pressing around each pile of filling to seal and get rid of any air pockets. Use the cutter to stamp out 5 ravioli. Repeat with the remaining piece of dough to make 5 more ravioli.
  5. Meanwhile, bring a pan of salted water to the boil. Add the ravioli and stir gently with a wooden spoon. Return to the boil; simmer for 8 mins, stirring occasionally, until tender with a slight bite. Serve with our Sage and brown butter sauce with toasted hazelnuts, and steamed green veg, if you like.

Tip: Roast a batch of beetroot and garlic to use in other meals or swap the roasted beetroot and garlic for 50g pre-cooked beetroot and ½ a small garlic clove.

Freezing and defrosting guidelines

You can freeze the other half quantity of uncooked pasta dough. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pasta recipes

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