Bewitching Beet Ravioli Recipe
Prep Time:
2 hours
Cook Time:
45 minutes
Servings:
4 servings
Ingredients
  • 3 whole beets with greens
  • 1 + 1 teaspoons olive oil, divided
  • ½ teaspoon salt, plus more to taste
  • 1 pinch ground black pepper, plus more to taste
  • 3 eggs
  • 2 ½ cups all-purpose flour
  • 2 cups semolina flour
  • 1 teaspoon + 1 tablespoon olive oil
  • ½ teaspoon salt, plus more to taste
  • 1 teaspoon ground black pepper, plus more to taste
  • 3 Biscoff cookies
  • 2 garlic cloves
  • ½ cup Parmesan cheese
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ tablespoon lemon zest
  • 1 cup ricotta cheese
  • 6 tablespoons salted butter
  • 2 cloves garlic
  • ½ tablespoon lemon zest
  • 3 Biscoff cookies
Directions
  1. Preheat the oven to 375 F.
  2. Trim the greens off of the beets and set aside.
  3. Add 1 teaspoon of olive oil and a pinch of salt and ground black pepper to the beets.
  4. Roast the beets in the preheated oven for 35 minutes, or until fork tender.
  5. Peel and quarter the beets.
  6. Add the beets, 1 teaspoon olive oil, ½ teaspoon salt, and 3 eggs to a food processor and blend until smooth.
  7. Add in the flours and pulse until combined.
  8. Knead the dough on a floured surface until smooth and elastic, about 5 minutes.
  9. Wrap the dough and let it rest at room temperature for at least 1 hour.
  10. Saute the beet greens in 1 teaspoon of olive oil and a pinch of salt and pepper for 1–2 minutes, until wilted.
  11. Add 3 Biscoff cookies, the cooked greens, 2 garlic cloves, ½ cup Parmesan cheese, ½ teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon olive oil, and ½ tablespoon lemon zest to a food processor and blend until smooth.
  12. Add the ricotta cheese to the beet green mixture and mix to combine. Set aside.
  13. Cut the rested dough into quarters.
  14. Roll out each quarter into a sheet using the largest setting on your pasta roller.
  15. Fold the dough into thirds and roll again.
  16. Continue rolling on smaller settings until you get to the second-to-last setting. Repeat with remaining sheets.
  17. Add tablespoon-sized dollops of filling onto the dough sheet 1 inch apart from each other.
  18. Add another dough sheet on top and press to seal around the filling.
  19. Cut out the ravioli with a heart-shaped cookie cutter.
  20. Set the ravioli on a semolina-lined baking tray while you finish the remaining ravioli.
  21. Bring a pot of salted water to a boil.
  22. Boil the ravioli for 2–3 minutes, or until they float.
  23. Heat the butter on low heat in a large saute pan until golden brown, about 3 minutes.
  24. Add in the remaining garlic and lemon zest to the butter and warm through.
  25. Add the ravioli to the sauce and crumble the remaining cookies over the top.
  26. Add more Parmesan and lemon zest, if desired, and serve immediately.