Homemade beet ravioli with Orange butter

When I was a child I didn’t like beetroot at all. With its earthy flavour and rich colour it was too healthy for my taste at that age. So here we are, about 30 years later and I really love beetroot. From beetroot risotto, to beetroot spread, pink beet dumplings or even as a smoothie, I really love it! There are so many beet recipes but these homemade beet ravioli with orange butter and mint, is one of my favourites. Because the pairing of beetroot, orange and mint is simply amazing!

Most noteworthy I really enjoy making pasta at home. It’s so satisfying to prepare and knead pasta dough. Of course making fresh pasta by hand is always a bit of a process – but such a treat to eat – so I love making this recipe for special occasions from Christmas to a birthday to a special Sunday family meal.As I mentioned preparing the pasta dough takes a bit of time but the filling is pretty simple. Basically it’s beetroot, parmesan and ricotta topped with orange zest, orange butter and mint. Not to forget, a bit of parmesan.

What is your favourite beetroot recipe? Please share your feedback and pics of your beet recipes with us. Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. Love to see your pics!

Homemade beet ravioli with Orange butter

Homemade beet ravioli with orange butter, orange zest and mint

Servings: 2 people
pasta dough
  • 300 gram plain flour
  • 42 fresh free range eggs
  • 2 tbsp olive oil
  • 50 ml water
  • 1 pinch salt
filling & topping
  • 2 medium beets (cooked and cut in 1 cm cubes)
  • 150 gram fresh ricotta
  • 30 gram fresh grated parmesan and some extra for serving
  • 1 small bunch parsley
  • 1 small bunch mint
  • 2-3 small twigs thyme
  • salt
  • pepper
  • zest of 1 orange
  • semolina for preparing the ravioli
  • 50 gram butter
  • 1 fresh free range egg for assembling the ravioli
  1. Sift the flour onto your work surface and make a well in the center, to drop the eggs and the water into the well. Use a fork and gently mix the eggs and then incorporate the flour from around the inside of the well. With the help of a scraper mix the ingredients. After a while the dough becomes thicker and you can start kneading it properly. Continue until you have a smooth, compact dough. Rub the outside or your dough with olive oil and knead it in. Cover the dough in cling film and set aside, for at least 15 minutes (up to 6 hours).

  2. For the filling: First set aside 2 tbsp of beet cubes for decoration. Mix the rest of the beets, ricotta, cheese, parsley, thyme, and salt and pepper (to taste) in a high speed blender until smooth. 

  3. Roll out the pasta dough with a pasta machine and put a tablespoon of filling on the lower side of the dough, about 4 cm apart from each filling. Mix the egg and with a brush, brush around the filling. Fold over the upper side of the dough and press down the dough around the filling. Use a pasta cutter to stamp them out or pasta roller, making sure that each one is sealed well. Let them rest on a plate covered with semolina until you've made the whole batch.

  4. Bring a pot of salted water to boil and put the ravioli gently into the pot. The pasta should float when cooked. Gently scoop them out with a slotted spoon and drain with some cold water.

  5. Meanwhile, melt the butter in a pan on gentle heat and and add orange zest (keep a bit for decoration). Keep an eye onto the butter, don't let it get brown! 

  6. Now carefully lay the ravioli into the orange butter and cover with melted butter. Place them on your plates and add a few beet cubes, drizzle with orange zest, parmesan and not to forget fresh chopped mint. Bon Appetit!

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