Introducing my Heart Shaped Beetroot Ravioli with Lemon Ricotta Filling and a Lemon Cream Sauce! This dish not only delights the taste buds but also captivates with its stunning presentation and is the perfect dish for Valentine's day!
Ravioli is a timeless classic in Italian cuisine but this dish definitely takes it up a notch! The earthy sweetness of beetroot with the tangy brightness of lemon ricotta is the perfect pairing. Dive in and be prepared to wow your sweetheart or your next dinner guests!
If you're looking for other delicious Italian inspired dishes, you may enjoy my Sweet Potato Gnocchi with Italian Sausage and Spinach Cream Sauce.
Ingredients
Before you make this recipe, start by gathering your ingredients. Below I have broken down the ingredients that you will need for each component of this dish.
For The Beetroot Ravioli:
All-purpose Flour: Be sure to spoon and level your flour. You can use either bleached or unbleached flour.
Semolina Flour: Semolina flour is great for pasta! It has a higher protein content which results in a dough that is easier to work with by being more elastic and less sticky.
Beets: I used one beet for this recipe which was perfect. However, be sure that you get a large enough beet to yield ¾ cups of puree or buy two beets.
Egg: Use a large egg and allow it to come to room temperature.
Salt: Standard table salt is perfect for this recipe.
For the Lemon Ricotta Filling:
Ricotta Cheese: Drain any excess liquid off of your ricotta cheese. This helps your ravioli dough from becoming soggy.
Parmesan Cheese: I used shredded parmesan cheese that you buy in a bag at the grocery store.
Garlic: I used fresh minced garlic and I recommend you do the same. However, you can also substitute for the pre-minced garlic that you buy in the jar.
Lemon: This is the real star of the show. The tanginess of the lemon perfectly balances the earthy sweetness of the beetroot.
Pepper: This adds just a little bit of spice to the filling. Standard grated black pepper is all you need!
For the Lemon Cream Sauce:
Heavy Cream: I personally really enjoy creamy pasta sauces which is why I decided to go with a lemon cream sauce for this dish. The heavy cream is the most important to make the sauce creamy and delicious.
Vegetable Broth: I used low-sodium broth when I made this recipe but standard broth works fine as well. This adds flavor and keeps the sauce from being too thick.
Parmesan Cheese: This helps with flavor as well as thickening the sauce. Once again, I just used shredded parmesan cheese that you buy by the bag.
Lemon: I absolutely love the taste of lemon so I decided to incorporate lemon into the sauce of this dish as well!
Garlic Powder, Salt, and Pepper: These components are all for flavor. Feel free to adjust to your liking.
How to Make This Dish
To Make the Beetroot Puree:
Step 1: Preheat the oven to 400℉. Wash and peel the outside layer off of the beet. Cut the top and bottom off. Place on a sheet of tin foil and drizzle with 1 tablespoon of the olive oil. Wrap the foil around the beet and bake in the oven for about 40 minutes or until tender. Remove from the oven and allow to cool.
Step 2: In a food processor, add the cooked beet and remaining tablespoon of olive oil. Blend until completely smooth.
To Make the Pasta Dough:
Step 1: On a clean counter or cutting board, mix together the all-purpose flour and semolina flour. Make a well in the center and add the egg, beetroot puree and salt. Begin kneading and mixing the dough until it all comes together. This will take quite a bit of time and effort so you can alternatively use a stand mixer with a dough hook to bring the dough together if you have one and then knead for a few minutes by hand. Once the dough comes together, wrap in plastic wrap and allow to sit for about 20 minutes. Meanwhile, make the ravioli filling.
To Make the Lemon Ricotta Filling:
Step 1: Drain any excess liquid from the ricotta cheese before dumping it into a medium sized bowl. Wash your lemon and zest it. Add the lemon zest to the bowl with the ricotta cheese. Add the parmesan, minced garlic, and pepper. Mix until well combined.
To Assemble the Ravioli:
Step 1: Roll out your dough to about 1/16 inch thick or to the recommended setting on your pasta sheeter. Place small scoops of the filling on your dough. The amount of filling you use will be dependent on the size of ravioli you are making.
Step 2: Place another sheet of dough that is about 1/16 inch thick over to the top and press down around the filling to get the air bubbles out and seal the two doughs together. Use your cookie cutter to cut out the shapes for the ravioli. If you want, you can use a fork to press around the edges of the ravioli for a better seal and to get a cute look.
Step 3: Cook in a pot of boiling salted water for about 5 minutes. The ravioli will lighten in color and float to the top when done. Remove to a plate or bowl and top with the lemon cream sauce.
To Make the Lemon Cream Sauce:
Step 1: In a skillet over medium heat, add the vegetable broth, heavy cream, and garlic powder. Bring to a simmer, stirring the whole time.
Step 2: Add the parmesan cheese and continue stirring until the cheese has melted and the sauce has thickened.
Step 3: Add the zest and juice from half a lemon as well as the salt and pepper to taste. Serve over the top of the ravioli and garnish with more cheese, lemon zest, or basil. For presentation purposes, you may also pour the sauce into a bowl and then place the ravioli on top so it's easier to see the heart shapes!
Frequently Asked Questions
Store in an airtight container in the refrigerator for up 3 days or in the freezer for up to 6 months.
This recipe does require a fair amount of work. With that being said, you can make it over the course of a couple days. You can make the dough one day, wrap it plastic wrap and store in the refrigerator overnight. Allow it to thaw before working with it. On the second day, you can make the heart shaped ravioli and then store it back in the refrigerator for the next day. Be sure to place it on parchment paper so it doesn't stick to anything.
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📖 Recipe
Heart Shaped Beetroot Ravioli with Lemon Ricotta Filling
Ingredients
For the Beet Puree:
- 1 beet
- 2 tablespoon olive oil
For The Pasta Dough:
- 2 c all-purpose flour
- 1 c semolina flour
- 1 egg
- ¾ c beetroot puree
- ¼ teaspoon salt
For the Lemon Ricotta Filling:
- 2 c ricotta cheese excess liquid drained off
- 1 lemon
- 1 c parmesan cheese shredded
- 2 cloves garlic minced
- pepper to taste
For the Lemon Cream Sauce:
- ¼ vegetable broth
- 1 c heavy cream
- ½ teaspoon garlic powder
- ¼ c parmesan cheese
- ½ lemon
- salt and pepper to taste
Instructions
For the Beet Puree:
- Preheat the oven to 400℉. Wash and peel the outside layer off of the beet. Cut the top and bottom off. Place on a sheet of tin foil and drizzle with 1 tablespoon of the olive oil. Wrap the foil around the beet and bake in the oven for about 40 minutes or until tender. Remove from the oven and allow to cool.1 beet, 2 tablespoon olive oil
- In a food processor, add the cooked beet and remaining tablespoon of olive oil. Blend until completely smooth.
For the Pasta Dough:
- On a clean counter or cutting board, mix together the all-purpose flour and semolina flour. Make a well in the center and add the egg, beetroot puree and salt. Begin kneading and mixing the dough until it all comes together. This will take quite a bit of time and effort so you can alternatively use a stand mixer with a dough hook to bring the dough together if you have one and then knead for a few minutes by hand. Once the dough comes together, wrap in plastic wrap and allow to sit for about 20 minutes. Meanwhile, make the ravioli filling.2 c all-purpose flour, 1 c semolina flour, 1 egg, ¾ c beetroot puree, ¼ teaspoon salt
For the Lemon Ricotta Filling:
- Drain any excess liquid from the ricotta cheese before dumping it into a medium sized bowl. Wash your lemon and zest it. Add the lemon zest to the bowl with the ricotta cheese. Add the parmesan, minced garlic, and pepper. Mix until well combined.2 c ricotta cheese, 1 lemon, 1 c parmesan cheese, 2 cloves garlic, pepper
Assembling the Ravioli:
- Roll out your dough to about 1/16 inch thick or to the recommended setting on your pasta sheeter. Place small scoops of the filling on your dough. The amount of filling you use will be dependent on the size of ravioli you are making.
- Place another sheet of dough that is about 1/16 inch thick over to the top and press down around the filling to get the air bubbles out and seal the two doughs together. Use your cookie cutter to cut out the shapes for the ravioli. If you want, you can use a fork to press around the edges of the ravioli for a better seal and to get a cute look.
- Cook in a pot of boiling salted water for about 5 minutes. The ravioli will lighten in color and float to the top when done. Remove to a plate or bowl and top with the lemon cream sauce.
For the Lemon Cream Sauce:
- In a skillet over medium heat, add the vegetable broth, heavy cream, and garlic powder. Bring to a simmer, stirring the whole time.¼ vegetable broth, 1 c heavy cream, ½ teaspoon garlic powder
- Add the parmesan cheese and continue stirring until the cheese has melted and the sauce has thickened.¼ c parmesan cheese
- Add the zest and juice from half a lemon as well as the salt and pepper to taste. Serve over the top of the ravioli and garnish with more cheese, lemon zest, or basil. For presentation purposes, you may also pour the sauce into a bowl and then place the ravioli on top so it's easier to see the heart shapes!½ lemon, salt and pepper
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