Beet Ravioli with Goat Cheese Filling and Lemon Butter Sauce


  1. Serves: 4
  2. Preparation Time: 1.5 hours
  3. Cooking Time: 8-10 minutes
  4. Total Time: 100 minutes


It doesn’t need to be Valentine’s Day to have an experience with these homemade beet ravioli. Bursting with a creamy goat cheese and beet filling, embraced by delicate pasta pockets, and elegantly drizzled with a light lemon butter sauce – they are a true celebration of love and flavors.


  1. For the Pasta Dough:
  • 2 1/2 cups all-purpose flour
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 5 tablespoons grated cooked beetroots
  1. For the Filling:
  • 2 medium-sized beets, roasted and peeled
  • 1 cup soft goat cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste
  1. For the Lemon Butter Sauce:
  • 4 tablespoons unsalted butter
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Crumbled goat cheese, for garnish (optional)
  • Dried chives, for garnish (optional)


Making the Pasta Dough:

  1. Combine the flour, eggs, olive oil, salt and grated beetroot in a bowl. Knead the mixture until it forms a smooth, elastic dough.
  2. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

Preparing the Filling:

  1. In a blender or food processor, blend the roasted beets, goat cheese, minced garlic, salt and pepper until smooth. Adjust seasoning to taste.

Assembling the Ravioli:

  1. Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
  2. Place small dollops of the beet and goat cheese mixture onto one pasta sheet, leaving space between each dollop. Brush the edges with a bit of water to ensure they remain sealed while cooking.
  3. Gently place another pasta sheet on top of the filling. Press down around each mound of filling to seal the ravioli.
  4. Use a ravioli cutter or a sharp knife to cut out individual ravioli pieces. Ensure they are properly sealed.

Cooking and Serving:

  1. Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top.
  2. In a separate pan, melt the butter over medium heat. Add lemon zest and juice. Cook for 1-2 minutes until fragrant.
  3. Drain the cooked ravioli and gently toss them in the lemon butter sauce.
  4. Plate the beet ravioli, drizzle with extra lemon butter sauce, and garnish with dried chives and crumbled goat cheese.
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