Woo! That is a mouthful of a title…and yes that pun was 100% intended. These raviolis were a labor of love (get it, they’re heart shaped…ok ok I’ll stop) so if you’re looking for something quick and easy, this may not be the recipe for you. May I suggest my Lemon Ricotta One Pot Pasta for something simpler. But, if you want to challenge yourself or make dinner for a special occasion, this is a great dish to take on!

I initially began testing this recipe specifically for Valentine’s Day, which meant Reed and I ate it on a random Saturday afternoon. Even with the kitchen a mess, and photography equipment scattered everywhere, these ravioli made that random Saturday feel pretty special. Food just has that power to create core memories, you know? Anyway, I’ll stop hyping it up so you can get in the kitchen and try it out for yourself. When you do, let me know what you think in the comments!

Beetroot Ravioli with Lemon Rosemary Goat Cheese Filling in Brown Butter Sauce

This one is time consuming but boy is it worth it – I absolutely love wowing people with these homemade ravioli served in a simple brown butter sauce. Plus leftover ravioli can be stored in the freezer for up to 3 months – so if you want to make a day of it, you can have enough pasta for several special meals.
Course Dinner
Servings 24 ravioli

Ingredients
  

For the Beet Pasta:

  • 2 cups flour
  • 2 large eggs
  • 1/2 cup pureed cooked beets about one small beet
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp fresh minced rosemary
  • 2 large fresh sage leaves

For the Goat Cheese Filling:

  • 4 ounces herb goat cheese
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp fresh lemon zest
  • 1/2 tbsp dried or fresh rosemary
  • 1 large egg

For the Brown Butter Sauce

  • 1/2 cup unsalted butter
  • 4 large fresh sage leaves
  • 2 large fresh basil leaves
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup parmesan cheese
  • 2 cloves garlic

Instructions
 

For the Beet Pasta:

  • In a food processor beat together the eggs, beets, herbs, salt, pepper, and olive oil until a smooth liquid is formed
  • Into that same food processor, add flour a 1/2 cup at a time until a shaggy dough is formed
  • Knead that dough for about 5 minutes until you can form a smooth ball. Drizzle a little extra olive oil on top of the ball, wrap tightly with cling film and let rest for about 30 minutes (I'd use this time to make the filling, instructions below)
  • Once rested, cut the dough ball into four equal pieces and begin rolling out into thin sheets – on a pasta roller I typically go to about a 4. Once rolled, dust generously with flour to ensure the sheets don't stick together and set aside

Make the Filling:

  • Add all filling ingredients to a clean food processor and blend until just combined and smooth
  • Scoop filling into either a pastry piping bag with a simple circle tip or a sealable plastic bag with the tip cut off

To Assemble:

  • Lay one pasta sheet out on a floured surface and, using a ravioli stamp, light make indentations in the dough so you can see where to pipe the filling
  • Pipe about 2 tbsp of filling into the center of each indentation
  • Using your fingertip or a pastry brush, lightly spread a small amount of water around the edges of each indentation
  • Gently lay a sheet of pasta over top of the piped filling and press down around each mound of filling. Cut out the shapes using the same ravioli stamp and set aside.
  • Note: You may have leftover pasta scraps, you can always re-roll them and make more ravioli or save it for a later date

To Cook:

  • Bring a salted pot of water to a rolling boil
  • Boil the ravioli in batches until they float to the top – remove and drain

For the Brown Butter Sauce:

  • Chop the herbs and garlic – set aside
  • Over medium heat melt the butter in a sauce pan or cast iron skillet until it gets bubbly and starts to deepen in color (about 4 minutes)
  • Add the herbs and garlic and cook until they just start to turn crispy – then turn the heat to low
  • Add the salt, pepper, and cooked ravioli – tossing in the sauce
  • Note: If you want crispy ravioli you can turn the heat back up to medium when tossing in the butter to crisp up the cooked pasta. It's delicious either way!
  • To serve, sprinkle with parmesan cheese!
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