Beet and Ricotta Ravioli With Garlic Butter Sauce

1 week ago 6

Democracy Dies successful Darkness

clock2 hours 30 minscourseMain

4.4 (8)

By Sonja and Alex Overhiser

Stuffed with a agleam pinkish filling of roasted beets and ricotta, these homemade ravioli are served successful a luxurious herb and ail food sauce. Set speech a fewer hours and drawback a spouse to trade these ravioli by hand; it’s a amusive and satisfying task for 2 that makes dreamy, tender pasta pillows.

The look arsenic written makes 4 servings, but to marque a romanticist repast for two, marque the ravioli and frost fractional earlier boiling it, past halve the magnitude of the ail food sauce. For the astir accordant results, measurement your ingredients particularly erstwhile making the pasta dough.

From Sonja and Alex Overhiser of A Couple Cooks blog.

Ingredients

measuring cup

Servings: 4 (makes 32 ravioli)

For the ravioli dough

2 cups (250 grams) all-purpose flour, positive much arsenic needed
2 ample eggs
2 tablespoons extra-virgin olive oil
2 tablespoons water, positive much arsenic needed
Finely crushed semolina, for dusting

For the beet-ricotta filling

3/4 cupful (170 grams/6 ounces) whole-milk ricotta
1/2 cupful (90 grams) astir chopped, cooked and peeled beets (2 to 3 small; spot Where to buy)
1/3 cupful (30 grams) freshly grated parmesan cheese, positive much for serving
1 spoon caller thyme leaves
1/4 spoon good salt, positive much arsenic needed
1/8 spoon ail powder
Freshly crushed achromatic pepper

For the ail food sauce

8 tablespoons (1 stick/113 grams) salted butter
4 ail cloves, minced oregon finely grated
1 cupful reserved pasta water
2 teaspoons caller thyme leaves, positive much for garnish
Flaky oversea salt, specified arsenic Maldon, for serving

Nutritional Facts

Per serving (8 ravioli with astir 6 tablespoons sauce)

Calories
647
Fat
40 g
Saturated Fat
21 g
Carbohydrates
53 g
Sodium
555 mg
Cholesterol
182 mg
Protein
18 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Sonja and Alex Overhiser of A Couple Cooks blog.

Tested by Alexis Sargent.

Published February 12, 2024

Updated March 17, 2026