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Ravioli with Beetroot Filling, Pine Nuts and Rocket

Ravioli with Beetroot Filling, Pine Nuts and Rocket

Looking for a new ravioli recipe? Try to prepare this amazing dish of ravioli with beetroot filling, served with pine nuts and rocket.

12 November, 2018
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Dietary Consideration

Season & Occasion

serves for


total time

2 HR 0 MIN


All purpose flour
175 g (gluten-free), plus extra for dusting
Rice Flour
100 g, brown
Tapioca Flour
100 g
Potato Flour
100 g
Xanthan gum
1/2 tsp
1 1/2 tsp
2 tbsp, warm
4 medium, lightly beaten
Extra virgin olive oil
1 tbsp
4 small, cooked, chopped
225 g, dairy-free, soft
black, freshly ground
Pine nuts
60 g
60 g, washed
Extra virgin olive oil


Step 01

For the pasta dough

  • Combine the flours, xanthan gum, salt, and water in a bowl.
  • Mix briefly until just combined, and then create a well in the middle.
  • Crack the eggs into the well and add the oil. Knead for 5-6 minutes to form a smooth dough; if necessary add a little more flour or a little water if too wet or dry.
  • Shape into a ball, wrap in clingfilm, and leave to rest at room temperature for 1 hour.
  • Split the dough into four pieces and roll out each piece through a pasta machine into long sheets; reduce the thickness setting with each pass of the dough through the machine until you reach about 0.5 cm | 0.25" thickness.

Step 02

For the filling

  • Combine the beetroot with the dairy-free soft cheese in a food processor.
  • Blend on high until smooth; loosen the mixture by blending in a little hot water if needed.
  • Season to taste with salt and pepper.
  • Place two sheets of pasta on a lightly floured surface.
  • Spoon teaspoons of the beetroot filling in a line on the sheets of pasta, spaced apart.
  • Drape the other sheets of pasta on top to cover, pressing around the fillings to seal the pasta sheets together.
  • Cut out the ravioli with a fluted ravioli or small cookie cutter.
  • Arrange completed ravioli on a large tray dusting with plain flour mix and set aside, covered loosely with a tea towel, until ready to cook.
  • When ready to cook, brush off any excess flour from the ravioli.
  • Drop into a saucepan of boiling, salted water and cook until they float, about 2-3 minutes.
  • Remove from the water with a slotted spoon.
  • Drain on kitchen paper and cover loosely with aluminium foil to keep warm.

Step 03

To serve

  • Toast the pine nuts in a dry frying pan set over a moderate heat until golden and aromatic.
  • Arrange the cooked ravioli on plates and top with the pine nuts and rocket.
  • Drizzle with extra-virgin olive oil before serving.

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