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Beet and Goat Cheese Ravioli

Beet and Goat Cheese Ravioli

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  • Fresh Pasta Dough
  • 3/4 lb Fresh beets
  • 1 Onion, unpeeled
  • 1 head Garlic, unpeeled
  • 1/4 tsp Salt, or to taste
  • 1/4 tsp Ground black pepper, or to taste
  • 1 tsp Fresh dill, chopped
  • 4 oz Goat cheese


  1. Follow this Fresh Pasta recipe to prepare dough for ravioli.
  2. Preheat oven to 375 F .
  3. Individually wrap beets, onion and garlic in aluminum foil, place on a baking sheet and bake in hot oven.
  4. Remove garlic once soft, about 30 minutes. Continue baking beets and onion until beets are soft throughout, about another 30 minutes. Remove them from the foil and allow to cool.
  5. Once cool, peel the beets, onion and 3 cloves of the garlic and place in a food processor, chop the beets if too big. Pulse until smooth, scraping down sides as needed.
  6. Add the salt, pepper, dill and goat cheese and pulse a few more times, until well combined.
  7. Cut prepared pasta dough into 2 pieces. Set the rollers of a pasta machine to the widest setting. Gently flatten one piece of dough into a rectangle and feed it through the rollers 8 – 10 times, folding it in half after each time.
  8. Turn dial down one setting and feed the same piece through the rollers. Repeat the process until you get to the second to last setting.
  9. Put the flattened sheet of pasta on a floured work surface. Place 1 tsp of filling, 2 inches apart along one half of the sheet. Fold dough in half over the mounds of filling, gently pressing around each to release air.
  10. Using a ravioli cutter, cut between the mounds and place the cut ravioli on a baking sheet dusted with corn meal.
  11. Repeat process with the second piece of dough and remaining filling.
  12. Bring a pot of water to a boil and cook ravioli until they float.
  13. Drain and serve immediately.


Recipe adapted from