Go Back
Beetroot & Goat Cheese Ravioli with Walnut Brown Butter

Easy Beetroot & Goat Cheese Ravioli with Irresistible Walnut Brown Butter

A delightful dish of Beetroot & Goat Cheese Ravioli enveloped in rich walnut brown butter for a perfect blend of comfort and elegance.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 ravioli
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Dough
  • 2 cups all-purpose flour Use a finely milled flour for smooth, elastic dough.
  • 3 large eggs Fresh eggs bind the dough and add richness.
  • 1 tbsp olive oil Adds tenderness and helps prevent drying.
  • 0.5 tsp salt Enhances flavor and strengthens dough texture.
For the Filling
  • 1 cup roasted beetroot Finely grated for sweetness and color.
  • 4 oz goat cheese Soft and tangy for creamy contrast.
  • 0.33 cup ricotta cheese Lightens the filling with a smooth texture.
  • 1 tsp lemon zest Adds brightness to balance the earthiness.
  • salt and pepper To season the filling perfectly.
For the Walnut Brown Butter Sauce
  • 4 tbsp unsalted butter Slowly browned to create a nutty base.
  • 0.25 cup walnuts Toasted for added crunch and depth.
  • fresh sage (optional) Infuses an herbal note.
  • pinch salt To bring out the sauce’s layers.

Equipment

  • Mixing Bowl
  • rolling pin
  • Skillet
  • pot for boiling
  • Baking sheet

Method
 

Make the Dough
  1. 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.
  2. 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.
Shape the Ravioli
  1. On a lightly floured surface, roll dough into two thin sheets about 1/16" thick.
  2. 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
  1. 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.
  2. 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.
  3. Drain ravioli and gently toss in the brown butter sauce to coat. Plate and garnish with extra walnuts and fresh sage leaves.

Notes

Optional: Sprinkle flaky sea salt for an extra pop of flavor. Store cooked ravioli in airtight container for up to 3 days, ensure they are covered with brown butter to keep them moist.