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These gorgeous Pink Beet Ravioletti blend eye-catching presentation with creamy, flavorful filling to make a standout pasta that looks amazing and tastes even better. The beets' natural coloring gives you two beautiful pink shades that wrap around the filling – perfect for Valentine's Day or when you want to impress at springtime gatherings.
When I made these for my anniversary last year, I realized something – yes, they take some time, but there's something relaxing about the process. And trust me, seeing everyone's faces light up when you bring these pretty pink parcels to the table makes all that careful folding totally worth it.
Key Ingredients Breakdown
- Fresh beets: Go for hard, dark red ones for the prettiest color
- '00' flour: Gives you that super smooth pasta feel
- Fresh eggs: Don't use cold ones from the fridge
- Quality ricotta: Pick full-fat and drain it well
- Fresh goat cheese: The soft kind works best here
- Real Parmigiano-Reggiano: Grate it yourself, don't buy pre-grated
- Unsalted butter: Grab European-style for the sauce
Easy-to-Follow Instructions
- Beet Preparation:
- Clean beets well. Cut stems leaving small half-inch bits. Put them in a deep dish. Pour in some water. Cover with foil completely. Bake until soft enough for a fork. Peel them while they're still hot. Blend until you get a smooth mix.
- Dough Creation:
- Mix your beet stuff with eggs. Use exact flour amounts. Add it bit by bit. Keep kneading until it feels right. Check if it stretches nicely. Wrap it up tight. Let it sit a while. Keep it out, not in the fridge.
- Filling Preparation:
- Get all water out of the ricotta. Mix all cheeses until smooth. Sprinkle in your spices gradually. Check how it tastes. Make changes if needed. Put it in a piping bag. Cool it down until you need it.
- Pasta Assembly:
- Roll the dough nice and thin. Cut out your shapes exactly. Squeeze filling carefully. Press edges to close them. Look for air trapped inside. Put them on a floured surface. Keep them covered as you work.
- Sauce Creation:
- Save some pasta water. Let it cook down a bit. Drop in butter slowly. Keep stirring all the time. Don't let it cool. Add salt and pepper to taste.
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The beets add a touch of natural sweetness and earthy flavor that works so well with the rich cheese inside. People always ask me about the pretty color and can't believe it comes just from veggies.
Getting Your Kitchen Ready
Setting everything up before you start makes the whole process way smoother. I make different areas for rolling out dough, adding filling, and finishing touches. This keeps things moving and stops me from getting overwhelmed.
Ways To Serve It
These little pasta pockets taste best with just some simple brown butter drizzled on top, which lets their beauty steal the show. A few fresh herbs add a pop of color and boost the mild beet taste without taking over.
Keeping Leftovers
They taste best right away, but you can freeze pasta without filling if you put parchment paper between layers. Once you've added filling, try to cook them within a few hours for the tastiest results.
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These Pink Beet Ravioletti have become my go-to dish when I want to impress. Something about the natural pink color, tender pasta, and rich filling inside creates a truly unforgettable meal that turns dinner into something special.
Common Questions
- → Why use fresh beets instead of pre-cooked?
- Fresh roasted beets give you brighter colors and tastier flavors compared to the pre-cooked ones.
- → Can I make the components ahead?
- Sure thing, you can prep both the beet mix and cheese filling up to a few days early and keep them in the fridge.
- → Why use '00' flour?
- 00 flour makes your pasta more tender, but regular all-purpose flour works fine too if that's what you have.
- → Can I freeze the ravioletti?
- Absolutely, just freeze them on a flat tray until hard, then pack them in a container and they'll last about 3 months.
- → Why use cold butter for the sauce?
- Cold butter makes a better mixed sauce that stays nice and smooth.