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Beetroot Ravioli

by Ania Jakutajc-Wojtalik
on 10th June 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

An Italian favourite reimagined. Delicious pasta parcels filled with beetroot, parmesan and ricotta. Sure to impress your guests!


Beetroot Ravioli

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Ingredients

  • For the dough
  • 2 1/2 cup flour
  • 1 tsp butter
  • 1/2 cup warm milk
  • Salt
  • For the filling
  • 2 small cooked beetroots, peeled and cooled
  • 1/2 cup smooth ricotta
  • 1 garlic clove, chopped
  • 1/2 cup grated parmesan, plus extra to serve
  • Salt
  • Garnish
  • 125g unsalted butter, browned
  • Parmesan cheese
  • Pepper
  • Salt
Prep Time
Serves
6

Instructions

  1. You can make your dough in a food processor.  Whiz the ingredients together until the flour looks like breadcrumbs, then tip the mixture on to a work surface and bring the dough together into one lump using your hands

  2. Once you’ve made the dough, it’s time to knead and work it with your hands to develop the gluten in the flour.  When the pasta starts to feel smooth and silky instead of rough and floury, it’s done. Put it to one side under a damp cloth

  3. For the ravioli filling, start by shredding the beetroots in your food processor

  4. Add garlic and cheese, and mix until everything is well combined. Season well with white pepper and sea salt, and set aside while you roll out your pasta dough

  5. Divide the dough into four pieces. Roll a lump of pasta dough with the rolling pin, lightly dusting the pasta with flour if it starts to stick. You should end up with four long, thin sheets of pasta

  6. Cut the sheets into small (3cm-5cm) squares or use a ravioli form and place one teaspoon of filling in the centre of half of the squares

  7. Lightly brush the edges around the filling with a tiny amount of water and place another square over top.  Press down on the edges to seal the ravioli and make sure that any air is pushed out as you go

  8. Cook the ravioli in batches, in a large pot of boiling, salted water until they float to the surface

  9. Melt the butter in a frying pan over medium heat, until the butter is brown

  10. Remove with a slotted spoon, distribute between serving plates and drizzle the brown butter over the top.  Serve with extra parmesan

Ania Jakutajc-Wojtalik

Hi, I’m Ania. I’m the blogger behind Ania’s Vibrant Kitchen where I share easy-to- follow and delicious recipes. I started this blog as my personal cookbook, I wanted a place where I could save and organise my recipes, while still being able to share them with people. Cooking is my biggest passion.
Read more posts by Ania Jakutajc-Wojtalik