Culinary Delight: Blood Red Beet and Black Pepper Speckled Ravioli

After my day at the farm, I wanted to find exciting ways to use my fresh produce. I made up this recipe for the ravioli and they come out the most beautiful shade of purplish blood-red… perfect for a Halloween dinner! I served this meal on a Sinatra Sunday and we had it with some focaccia and a kale Cesare salad. Give yourself plenty of time to make this meal unless you have some helpers. The most time-consuming part was rolling out the pasta dough. Enjoy!

Beet and Black Pepper Ravioli

with Goat Cheese, Ricotta and Chive Filling


  • 2 medium red beets
  • 1 Tablespoon of finely ground black pepper
  • 2 eggs
  • 3 Cups of all-purpose flour
  • Olive oil
  • Coarse salt
  • Freshly ground black pepper
  • 2 Tablespoons of finely chopped chives
  • 5 ounces of goat cheese at room temperature
  • 12 ounces of ricotta cheese, drained for 30 minutes


1. Preheat oven to 375°F. Toss beets in some olive oil, coarse salt, and freshly ground black pepper. Wrap the beets in parchment lined foil, place on a baking sheet and bake for about 45 minutes. Let cool and then peel of skin with a paper towel, and cut into quarters. 

2. Puree the beets in a food processor for about 2 minutes.  Add one of the eggs and the fine pepper and purée just to mix.

3. Prepare a dome of the flour and 1 Tablespoon of salt on a clean surface. Make a well at the top of the dome and crack the other egg into it. Add the beet purée and carefully bring up the sides of the dome to the middle to mix ingredients together. Once the dough starts to form, knead it for about 10 minutes until it is smooth. Let rest under an inverted bowl for an hour.

4. Prepare the filling. Mix together the ricotta, goat cheese and chives in a bowl and salt and pepper to taste.

5. Cut the dough into 4 pieces and run each piece through the pasta maker. I made my sheets a 3 setting on the machine because any thinner and the filling came out.

6. Line up a sheet of dough on a clean and lightly floured surface. Scoop about a tablespoon of filling onto the dough, making sure there is a 3 inch space between the scoops. Add another sheet over the fillings and press down the dough around each scoop. Use a ravioli or pizza cutter to trim each piece and make sure that the seams are tightly sealed.

7. Cook in boiling water for 5 minutes.

Caramelized Onion and Wilted Beet Greens

with Browned Butter


  • 1 medium onion, sliced
  • 2 Cups of beet greens, tough stems removed and coarsely chopped
  • 1 Tablespoon of sugar
  • 1 Tablespoon of olive oil
  • 6 Tablespoons of butter


1. Caramelize the onions in the olive oil, sugar and 1 Tablespoon of butter in a skillet. This should take about 10 minutes.

2. Once the onions have caramelized add the beet greens and cook until wilted, about 5-7 minutes.

3. Put the remaining butter in a small saucepan on medium-low heat. Leave it alone until it starts to turn a light brown. Carefully watch that it does not get too dark or else it will taste burned.

4. To make a plate, place 2-3 ravioli on a plate, add a scoop of the onions and beet greens and drizzle some browned butter on top. I guarantee that this will be as big of a hit in your house as it was in mine.

This entry was posted in Conscious Eating, Culinary Delight, Halloween, Seasonal Produce. Bookmark the permalink.

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