Easy Beetroot & Goat Cheese Ravioli with Irresistible Walnut Brown Butter

Caroline

Sharing simple, flavorful recipes made with love and care.

Beetroot & Goat Cheese Ravioli with Walnut Brown Butter

There’s something truly captivating about the vivid hue of beetroot, especially when it’s lovingly enveloped in delicate pasta and paired with creamy goat cheese. One evening, craving a dish that felt both indulgent and fresh, I whipped up this Beetroot & Goat Cheese Ravioli with Walnut Brown Butter, and it instantly became a new favorite. The nutty warmth of brown butter combined with crunchy toasted walnuts creates a rich, irresistible finish that elevates every bite. Whether you’re looking to impress guests or simply treat yourself to a homemade meal that feels special yet approachable, this recipe strikes that perfect balance—comfort meets elegance on a plate.

Why choose Beetroot & Goat Cheese Ravioli?

Bold flavors: The earthy sweetness of beetroot pairs beautifully with tangy goat cheese for a flavor explosion. Elegant yet easy: Handmade ravioli impress without complicated steps. Nutty crunch: Walnut brown butter adds a rich, buttery finish and delightful texture. Versatile delight: Perfect for cozy dinners or special occasions. Fresh and vibrant: Bright colors make every bite as pleasing to the eye as it is to the palate.

Beetroot & Goat Cheese Ravioli Ingredients

For the Pasta Dough

All-purpose flour – Use a finely milled flour for smooth, elastic dough that rolls out easily.
Eggs – Fresh, large eggs bind the dough and add richness.
Olive oil – Adds a little tenderness and helps prevent drying.
Salt – Enhances flavor and strengthens the dough’s texture.

For the Filling

Beetroot – Roasted and finely grated for natural sweetness and vibrant color.
Goat cheese – Soft and tangy, it brings creamy contrast to the earthy beetroot.
Ricotta cheese – Lightens the filling with a smooth, delicate texture.
Lemon zest – Adds a bright twist to balance the earthiness of the beetroot.
Salt and pepper – To season the filling perfectly.

For the Walnut Brown Butter Sauce

Unsalted butter – Slowly browned to create a nutty, aromatic base.
Walnuts – Toasted to add crunch and deepen the buttery flavor.
Fresh sage (optional) – Infuses an herbal note that complements the richness.
Salt – Just a pinch to bring out the sauce’s layers.

This Beetroot & Goat Cheese Ravioli with Walnut Brown Butter combines nurturing ingredients straight from the garden and pantry, delivering a dish that feels both special and homey.

How to Make Beetroot & Goat Cheese Ravioli

For the Pasta Dough: In a bowl, whisk 2 cups all-purpose flour, 3 large eggs, 1 tbsp olive oil, and ½ tsp salt. Knead 8 minutes until smooth, wrap in plastic, rest 30 minutes.
For the Filling: Combine 1 cup roasted grated beetroot, 4 oz goat cheese, ⅓ cup ricotta, 1 tsp lemon zest, a pinch each of salt and pepper. Stir until smooth and vibrant.
Roll the Dough: On a lightly floured surface, roll dough into two thin sheets about 1/16″ thick. Keep sheets dusted to prevent sticking and ensure even, translucent pasta ready for filling.
Shape Ravioli: Spoon 1 tsp filling onto one sheet every 2″. Brush edges with water, top with second sheet, then gently press and seal around each mound. Cut into squares or use a cutter.
Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking 2–3 minutes until they float and feel tender yet hold their shape.
For the Walnut Brown Butter Sauce: In a skillet over medium heat, melt 4 tbsp butter until foamy. Swirl until golden brown and nutty, about 4 minutes. Stir in ¼ cup toasted walnuts and sage.
Serve: Drain ravioli and gently toss in the brown butter sauce to coat. Plate and garnish the Beetroot & Goat Cheese Ravioli with Walnut Brown Butter with extra walnuts and fresh sage leaves.

Optional: Sprinkle flaky sea salt for an extra pop of flavor.
Exact quantities are listed in the recipe card below.

Beetroot & Goat Cheese Ravioli Variations

Feel free to play around with this recipe and make it your own by trying out these fun twists!

Gluten-Free: Use a gluten-free pasta flour blend for a delicious alternative that maintains great texture.
Herbed Filling: Add fresh herbs like basil or parsley to the filling for a burst of brightness and flavor. The herbs will elevate the dish, pairing beautifully with the sweet beetroot.
Spicy Kick: Incorporate a pinch of red pepper flakes into the walnut brown butter for a delightful heat that balances the richness.
Cheese Swap: Try using feta or ricotta instead of goat cheese for a creamier filling with a different flavor profile. Each cheese offers a unique taste while keeping the ravioli deliciously light.
Vegetable Variations: Substitute the beetroot with roasted sweet potatoes or butternut squash for a seasonal twist that still captures the essence of homemade ravioli. The sweeter veggies bring a comforting vibe to each bite!
Nut-Free Option: Replace walnuts in the sauce with sunflower seeds for a nut-free alternative that gives a satisfying crunch. They bring a similar texture without the allergens.
Lemon Brown Butter: Swap out some of the regular brown butter for lemon-infused butter for a zingy finish that perfectly complements the fullness of the ravioli flavors.
Dairy-Free Alternative: Use cashew cream in the filling and coconut oil for the brown butter sauce for a totally dairy-free version without sacrificing flavor. The creaminess from the cashews keeps it indulgent and fabulous!

How to Store and Freeze Beetroot & Goat Cheese Ravioli

Fridge: Store cooked ravioli in an airtight container for up to 3 days, ensuring they are covered with brown butter to keep them moist.

Freezer: Lay ravioli in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 3 months. Thaw before cooking.

Reheating: Gently reheat cooked ravioli in the microwave or on the stovetop with a splash of water or extra sauce until warmed through. This keeps the Beetroot & Goat Cheese Ravioli delightful and fresh.

Prevent Sogginess: If freezing uncooked ravioli, dust them with flour to prevent sticking before freezing.

Make Ahead Options

These Beetroot & Goat Cheese Ravioli with Walnut Brown Butter are perfect for meal prep enthusiasts! You can prepare the ravioli up to 24 hours in advance by making the filling and assembling the pasta, then refrigerating them on a parchment-lined tray to prevent sticking. Additionally, the walnut brown butter sauce can be made ahead and stored in the fridge for up to 3 days; just reheat gently on the stovetop before serving. When it’s time to enjoy, simply cook the ravioli and toss them in the warmed brown butter sauce for a delightful meal that’s just as delicious as when freshly made. This way, you can savor a gourmet dish without the stress of last-minute cooking!

Expert Tips for Beetroot & Goat Cheese Ravioli

Rest the dough well: Allowing your pasta dough to rest for at least 30 minutes ensures it becomes soft and elastic, making rolling and shaping ravioli easier.
Keep filling dry: Squeeze excess moisture from the grated beetroot to prevent soggy ravioli and help the delicate pasta hold its shape.
Seal edges thoroughly: Use water or egg wash to seal ravioli edges firmly and avoid filling leakage during cooking.
Cook in gentle simmer: Boil ravioli gently to keep them intact; vigorous boiling can cause them to tear or burst.
Toast walnuts fresh: Toast walnuts just before making the walnut brown butter to maximize their crunch and flavor in the sauce.

What to Serve with Beetroot & Goat Cheese Ravioli with Walnut Brown Butter?

Creating a well-rounded meal is easy when you consider complementing flavors and textures alongside this beautiful ravioli dish.

Arugula Salad: Bright, peppery arugula dressed lightly with lemon vinaigrette adds freshness and balances the rich ravioli.
Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up any leftover walnut brown butter, elevating every bite.
Roasted Vegetables: An assortment of seasonal roasted vegetables brings a hearty, earthy element that enhances the sweetness of the beetroot.
Moscato Wine: A chilled glass of Moscato brings out the dish’s natural sweetness, creating a lovely pairing without overpowering the palate.
Herb-Infused Olive Oil: Drizzling some herb-infused olive oil over the ravioli can intensify the flavor, providing a fragrant, fresh burst in each bite.
Zesty Lemon Sorbet: For dessert, a refreshing lemon sorbet cleanses the palate and adds a delightful, bright finish to this elegant meal.

Beetroot & Goat Cheese Ravioli with Walnut Brown Butter Recipe FAQs

How do I know if my beetroot is perfect for this ravioli?
Choose firm beets without soft spots or blemishes. Smaller beets tend to be sweeter and less earthy. If your beetroot has dark spots all over or feels mushy, it’s best to pick fresher ones to ensure vibrant color and flavor.

Can I store cooked ravioli for later, and how long does it last?
Absolutely! Store cooked Beetroot & Goat Cheese Ravioli in an airtight container in the fridge for up to 3 to 4 days. I recommend covering the ravioli with a little walnut brown butter sauce before sealing to keep them moist and flavorful.

Is it possible to freeze the ravioli, and what’s the best method?
Very much so! To freeze uncooked ravioli, lay them flat on a baking sheet dusted with flour so they don’t stick, and freeze until solid (about 1-2 hours). Then transfer them to a freezer bag and keep for up to 3 months. When ready to cook, thaw in the fridge or boil directly from frozen, adding a minute to the cooking time.

My ravioli keeps bursting open when boiling—what am I doing wrong?
This happens if the edges aren’t sealed tight enough or if the water is boiling too vigorously. Make sure to brush the pasta edges with water before pressing to seal firmly. Also, cook ravioli in gently simmering water, not a rapid boil, to keep them intact and tender.

Are there any allergy-friendly substitutions for goat cheese or walnuts?
Definitely! For dairy allergies, you can substitute goat cheese with a vegan cashew cheese or soft tofu blended with lemon zest. If you’re nut-allergic, omit walnuts in the brown butter sauce and try adding toasted pumpkin seeds or crispy sage leaves for texture and flavor. I often make these tweaks for friends with sensitivities and they’re just as delicious!