I still recall the first time I had Beetroot Ravioli. I’d just moved to Brisbane and on hearing that I was into food people kept telling me to go to Bruno’s Tables.
Bruno’s Tables, as I soon discovered, was run by Bruno Loubet, a Michelin starred chef who worked with the likes of Raymond Blanc, and after a stellar career in London Bruno was burnt out and decided to move to Brisbane, where he thankfully opened a restaurant. I’d heard about the Beetroot Ravioli, so I couldn’t wait to try it, and boy, it certainly didn’t disappoint. In fact, it was amazing, with meltingly soft pasta encasing a delicious beetroot and ricotta mixture. It was so good I kept going back to Bruno’s Tables just for this one dish, oh and the freshly baked bread served in terracotta pots!
With the delicious Beetroot Ravioli in mind, I decided to try to recreate this dish at home with some of the beetroot I had received in my farmers boxes. Firstly I roasted the beetroot and then blitzed them in the food processor with some ricotta and creamy Danish Feta. I then made some pasta dough and began making the ravioli.
Now, let me tell you, if you are going to make ravioli at home I strongly suggest you invest in a . While the task of making ravioli without a ravioli tray isn’t insurmountable, it is, nevertheless, fiddly. Sans ravioli tray I thought I might be clever and use one of my cookie cutters to cut out the pasta, however I soon discovered the cookie cutter didn’t cut the dough all that well. While in the end I had pink hands and a pink kitchen bench, thanks to the beetroot, and was frustrated that my cutter wouldn’t actually cut, the ravioli looked and tasted great, which, after all, is the important thing!
Technically my pasta looks more like Agnolitti than ravioli so I suppose I should call this Beetroot Agnolitti!!
Have you ever made ravioli at home? What are your tips for making ravioli without a ravioli tray?
By the way, have you entered my Breville Juice Fountain giveaway? This would make the perfect Christmas present for anyone who loves fresh fruit juice.
| Beetroot Ravioli |
- PASTA DOUGH:
- 2 large eggs
- 2 tsp of water
- 1 3/4 cups of plain (all purpose) flour, sifted
- 1/4 tsp of salt
- BEETROOT RAVIOLI FILLING:
- 2 medium sized beetroot
- 1 clove of garlic
- 100g of ricotta
- 50g of Danish Feta
- 50g of parmesan, grated
- 2 tsp of fresh Thyme leaves
- salt and pepper to taste
- BROWN BUTTER AND SAGE SAUCE:
- 100g of unsalted butter
- 15 sage leaves
- Begin by roasting the beetroot. Preheat the oven to 200 celsius (390 Fahrenheit) and wrap the beetroot in foil. Roast for 45 minutes to an hour or until the beetroot is tender and can be easily pierced with a skewer. Set aside to cool before peeling and chopping into cubes.
- To make the dough combine the dough ingredients in the bowl of an electric mixer fitted with a paddle attachment and mix for 30 seconds. Swap the paddle attachment for a dough hook and knead for 2 minutes. Remove the dough from the bowl and hand knead for 2 minutes until smooth before wrapping in plastic and setting aside to rest for 30 minutes.
- Combine the beetroot, garlic, ricotta, feta, parmesan, thyme leaves and salt and pepper in a food processor and blend until smooth.
- Roll out the pasta dough. This can be done by hand or using a pasta roller or a pasta attachment set for your Kitchenaid. If using a Kitchenaid or Pasta roller you want to select setting 5 for the pasta thickness. Flour the rolled out dough to prevent it from sticking together.
- Flour a workbench and place one sheet of dough on the bench. Using a floured cookie cutter cut the dough (I used a cookie cutter 6cm in diameter) into rounds. Fill each round with a teaspoon of the beetroot rilling and press the edges together to seal. If the dough isn’t sticking moisten with a little water to get a good seal. Repeat with remaining dough and mixture and cover the ravioli with a tea towel to prevent them drying out too much before cooking.
- To cook the ravioli fill a large pot with water and bring to the boil and add salt. Return to the boil and add the pasta, cooking until it floats to the top, or is cooked to your liking.
- While the pasta is cooking, make the brown butter and sage sauce. Heat a frying pan over a medium heat and add the butter. When the butter has melted add the sage leaves and cook for 5 minutes, or until the butter has turned nutty brown in colour.
- Drain the pasta and top with the sauce and freshly grated parmesan
I made my pasta dough using my Kitchenaid pasta attachment set so my instructions relate to this. You can of course use hand rollers.
Remaining uncooked ravioli can be frozen.
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{ 29 comments… read them below or add one }
look at the color! Glorious!
anh@anhsfoodblog.com recently posted..Weekend Herb Blogging #309 – The recap
Call it ravioli or agnolitti, it looks delicious. I have tried making ravioli without a tray, but with a less staining filling, I still happened to make a mess though.
Sara (Belly Rumbles) recently posted..Butterfinger Blondies Recipe
I think ravioli making is inherently messy. Perhaps that’s part of the fun for some people
Not so much for me though as I end up with it everywhere!
These are SO pretty
I love how the pink bleeds through. What beautiful colours!
Thanks Nic
I love the pink showing through too.
Yes, I love beetroot ravioli, and perfect with brown butter. We do like to make ravioli at my house. We just lay out a long flat strip add teaspoons of mixture and paint some egg around them. Lay another strip on top and cut with a knife or ravioli cutter , no probs. Your s looks delicious no matter what the name!
tania@mykitchenstories.com.au recently posted..Change is in the air……..
Thanks for your tips Tania
I followed this method the first time around, and I it’s easier than what I did the second time, when I made these. I think I will go back to that method 
Beautiful! Those ravioli must be delicious. Beetroot and sage, what a perfect flavor combo.
Cheers,
Rosa
Thanks Rosa
Your ravioli are gorgeous! I love the pink of the beetroot against the pasta dough and green of the sage…this is the kind of dish that could convert me back to being vegetarian again
I haven’t made my own pasta for absolutely ages as don’t have a machine, or big enough work surfaces to roll by hand. You’ve inspired me to have a go at these though…having seen this picture I can’t not have a taste!
Thanks
I agree, you do need a decent work surface to be able to make pasta at home. And pasta rollers certainly help too. I am not sure my patience would survive hand rolling pasta 
Oh so delicious!! I made pasta for the first time on the weekend and I think this could become a dangerous addiction! Next stop beetroot ravioli
Amy recently posted..Maple and Walnut Layer Cake – and Puppy Love
Homemade pasta is SO good isn’t it Amy? I could easily get addicted too.
I’ve only had ravioli twice (I think?), so nope, I’ve never made it before! haha…..but it sounds fun- if a little time consuming
Your beetroot ravioli sounds amazing! It looks so different to ravioli I’ve seen, with the pinkish centre- in a beautiful way of course! And I can imagine it tastes very good too- I never used to like beetroot, but I’m starting to like it now, after I started using it in chocolate cake! haha….
Von recently posted..Panda Sushi
Mmmm beetroot chocolate cake. Now that sounds delicious!!!
What a gorgeous colour the beetroot gives – and brown butter & sage are always a winner in my book. They would be a lovely counter balance to the sweet beetroot.
I’ve never made my own pasta – too lazy.
Brown butter and sage is such a winning combination….especially with pumpkin pasta!!
This dish looks delicious and so sophisticated! Love the pink splashes from the beetroot
The russians have a dish similar to the ravioli, but it’s called pelmeni and the filling is usually meat, mashed potatoes, beetroot, etc. So my mom has all the instruments needed to make them and they were one of her exclusive meals and my favorite. The dough and the preparation though took her almost half a day, so I never tried to make them for myself… but may be I’ll have to give them a try after all
Nadia recently posted..The Ultimate Dinner party
I love those gorgeous pink pillows! I have never made ravioli (yet) and I think I will be taking your advice and getting myself a ravioli tray
Anna @The Littlest Anchovy recently posted..Crab Linguine with Chilli and Watercress
Hi Anna, I think the ravioli tray just makes things a lot easier. I’m all for ease!
Oh yum! I love beet ravioli and yours looks just perfect. I’ve only made ravioli a few times but don’t know what a ravioli tray is! I need to look into that!
Katherine Martinelli recently posted..Pumpkin-Ginger Bread
That recipe looks amazing! And healthy! When beets are available locally, I buy a half bushel full, and then cook them, slice them, and freeze them in portion sizes. I believe beets are very healthy. Years ago, (before many of the “natural” healing remedies were talked or even knew about), my Grandpa was on a beet juice diet for his cancer. Apparantley it is very good for you.
Lois from Rhubarb Recipes recently posted..Apple Rhubarb Crisp Recipes Make the Best Rhubarb Crisps
Wow, I love beetroot and sage brown butter so I’m going to have to try this recipe! Looks so fresh and colourful. I’ll test it out and if I can do it successfully might be a great Christmassy entree!
Michelle Elliott (@mschefkitchen) recently posted..Black & White Wednesday – Ink Risotto
This is incredible. I have not done ravioli yet but would love to try. I don’t like the filling in most of the ones I’ve bought. This I would go crazy for. Pretty and tasty, you can’t go wrong with that. I made fresh pasta once and I don’t have a rack so it was hung over every single thing in my kitchen. My readers got a kick out of the pictures. Was incredibly fun.
Kim Bee recently posted..Bacon, Vegetable, and Ricotta Quiche: Guest Post by Katherine Martinelli
Hi Kim
Making pasta is incredibly fun. I think I need to get a drying rack because like you, last time I had the pasta hanging all over the kitchen. Maybe Santa will bring me one 
Lovely recipe for the beet lovers! It’s on the to-do-list
Thanks Lakshmi
I recently ate at Bruno Loubet’s London bistro and the beetroot ravioli was the most fabulous thing on the menu! The sauce had toasted breadcrumbs, I think, and I don’t know what else, but it was heavenly. A nearby shop sells beetroot ravioli so I’m going to attempt a similar sauce or use your idea of brown butter and sage.. sounds terrific.
How interesting that Bruno is still doing beetroot ravioli.
It was definitely his signature dish at his restaurant here, and it was amazing. I couldn’t not order it each time I went. The toasted breadcrumbs sound amazing.