Pink ricotta ravioli, a recipe for making colorful fresh pasta based on beetroot and filled with a tasty ricotta cream.
These ravioli lend themselves to various toppings, from the classic butter and sage to more elaborate preparations like fish sauces (perfect with salmon, tuna, or swordfish).
You can also try them with Lemon and Basil Cream.
The recipe for this first course is a bit laborious, but with some care and by following all the steps carefully, the result is guaranteed.
If you have any filling left over, you can use it as a pasta sauce or for delicious and original bruschettas.
At the end of the recipe in the FAQ section, I answered some questions regarding this preparation. If you have other doubts, write a comment or use the appropriate contact form.
Other stuffed fresh pasta recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 304.19 (Kcal)
- Carbohydrates 40.09 (g) of which sugars 1.05 (g)
- Proteins 16.35 (g)
- Fat 9.52 (g) of which saturated 5.32 (g)of which unsaturated 3.50 (g)
- Fibers 1.63 (g)
- Sodium 197.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pink Ricotta Ravioli
- 1 3/4 cups all-purpose flour
- 2 eggs
- 2 tbsp dehydrated beetroot powder
- 1 cup ricotta
- 4 leaves sage
- lemon zest (from half a lemon)
- to taste salt
- to taste black pepper
Tools
Disclaimer: within the “Tools” section there are affiliate links
- Bowls
- Kitchen Scale
- Pastry Board
- Pasta Maker
- Pastry Cutter
- Grater
- Piping Bag
Recipe for Pink Ricotta Ravioli
Start preparing the pink ricotta ravioli by weighing the all-purpose flour in a bowl and adding the beetroot powder.
Mix with a spoon until the two powders are combined.
Create a well in the bowl and break the two eggs into the hollow.
Start mixing in the bowl with a fork, beating the eggs and incorporating the flour at the same time.
When it becomes difficult to continue with the fork, start kneading with your hands.
Once the dough is compact enough, transfer it to a lightly floured pastry board.
Knead for about ten minutes; you should obtain a soft but not sticky dough.
Wrap the dough in some plastic wrap and let it rest for at least 30 minutes.
In the meantime, prepare the filling: add salt, black pepper, chopped sage, and the zest of half an untreated lemon to the ricotta.
Mix the mixture with a spoon.
Divide the dough into 4-6 pieces.
Roll them out with a manual or electric pasta maker or alternatively with a rolling pin to a thickness of no more than 1/32 inch.
Place the ricotta filling spaced apart on the dough sheet; to be more precise, you can slightly mark the dough with a pastry cutter. You can use a piping bag or a teaspoon.
Cover everything with another sheet: make it adhere well and be careful to let all the air out.
Cut out the ravioli with the appropriate cutter.
Cook the pink ricotta ravioli in boiling salted water for a couple of minutes and season them to your liking with a light sauce or with butter and sage.
Pink Ricotta Ravioli
Check this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
This recipe is perfect for Valentine’s Day, but you can find other ideas in the Easy Valentine’s Day Menu.
FAQ (Frequently Asked Questions)
How long do they last?
You can prepare these ravioli and freeze them well spaced for about 2-3 months.
Can I use cooked beetroot instead of dehydrated?
Sure, with these flour measurements, 1.5 oz (40-50 g) will be fine to blend.
Can I make the dough in a stand mixer?
Yes, using the paddle attachment.
If you like making fresh pasta, also try Maccheroni al Ferretto.
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