Pink beetroot goat cheese ravioli

Pink beetroot goat cheese ravioli with homemade sauce

Estimated reading time: 3 minutes

This year I can call myself Foodies-Friend, which means that two of my recipes will be published in the popular Foodies Magazine! This pink beetroot goat cheese ravioli is one of them. Of course I am very proud of that. Besides the fact that it is very cool to develop a recipe like this, it is also very tasty. We are fans of beets here at home and you can use them in many ways. A beautiful Dutch seasonal vegetable that should certainly be in the spotlight. Don't they look super cool with this purple-pink color? And that without unnatural additives! A delicious ravioli recipe.

Pink beetroot goat cheese ravioli
We make them all ourselves!

Pink beetroot goat cheese ravioli

This pink beetroot goat cheese ravioli has a beautiful purple color. That's the nice thing about this vegetable, it has plenty of natural coloring in it. If you want an even deeper warm color, you could always add beet red powder. This is a natural dye made from beets. We serve this pasta with some seasoned olive oil. The filling is creamy enough, so we don't have to make extra sauce.

Pink beetroot goat cheese ravioli

Making the pasta does take some time, so it is a weekend recipe. You can also keep the pasta in the fridge. Once you have kneaded and rolled the ball, you can keep it refrigerated in cling film for 1 to 2 days.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Pink beetroot goat cheese ravioli

Pink beetroot goat cheese ravioli

Beets are healthy and they have a beautiful color, so you can color your pasta with that too!

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Hallway: Main dish
Kitchen: European
Keyword: zucchini, goat cheese, beetroot
Preparation time: 15 minutes
Preparation time: 1 hours 30 minutes
Total time: 1 hours 45 minutes
Servings: 2 people
calories: 513kcal
Author: Francine
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You need:

pasta machine


  • 100 gram semola di grano duro rimacinata - from e.g. DiCecco
  • 150 gram flower type 00 - flour for pizza dough
  • 2 eggs
  • 1'' tl salt
  • 1 beetroot - cooked and mashed
  • 1 tl beetroot powder - optional, natural food coloring

For the filling you will need:

  • 100 gram soft goat cheese - e.g. Chavroux
  • ¼ zucchini - chopped into pieces
  • 1 shallot - XNUMX onion - shredded
  • peper


  • 3 twigs sage
  • 2 twigs thyme
  • 3 el olive oil

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • First we make the dough for the pasta. Mix the semola and the flour type 00. Place the flour on your work surface and make a well (in Italian it's called fontana) in the middle. Break the eggs into the well and add the pureed beetroot. Mix all the flour with the eggs and beetroot with a fork.
    Pink beetroot goat cheese ravioli
  • Knead for about 10 minutes until you get a nice ball of dough. You really push the dough with your hands. Then cover with cling film and set aside at room temperature for at least 30 minutes.
  • Chop the shallot, chop the zucchini and put this together with the goat cheese in your food processor, pulse until you have a coarse puree. Season with some freshly ground black pepper. Place in the fridge until use.
  • Take your pasta machine with you: First flatten the dough ball and turn the first piece of dough through the smallest number on your machine. (No. 1 has the largest opening). Fold the outsides in and run through the machine roller again with the smallest number. Then turn the dough through the machine where you go 1 number higher each time, so that the dough becomes thinner and the opening smaller and smaller. Stop when the pasta sheet is about 1 mm thick.
  • Place the pasta sheet on your work surface on which you have sprinkled a little semola so that it does not stick. Fold it in half once, and then fold it back again. With your ravioli stick, push circles on one half.
  • Now fill those circles of the pasta sheet with small heaps of the goat cheese filling. Each heap will cover about 2/3 of your ravioli. With your finger, which you dip in a bowl of water, wet the edges of the ravioli. Then fold the other half of the pasta sheet over the piles. Push the air out around the pasta mounds. Cut out the ravioli with the ravioli cutter and close the edges with your fingers.
  • Put a pan of water on and bring to the boil with some sea salt. When the water is boiling, gently slide the ravioli into the water and cook for a few minutes, when they float they are ready.
  • Meanwhile, heat your frying pan and add the olive oil to the pan. Add the sage and thyme to the pan and cook over low heat until fragrant. Remove the twigs and leaves from the pan and place the herbs on a paper towel.
  • Remove the ravioli from the pan with a slotted spoon and then into the frying pan with the olive oil. Fry them very briefly and then scoop them onto the plates.
  • Serve with some of the fried sprigs of sage and thyme.
  • Delicious bites!
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Have you ever tried this recipe?Mention @delicioushappen or tag #delicious snacks!

Beets are tasty and healthy! If you want to try other recipes, try one of these:

This beautiful sweet beet and blackberry tarte tatin.

Stamppot in the summer? Certainly with this summer beetroot stew with raisins.

Or this nice salad: Beetroot salad with caramelized nuts.

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on FacebookPinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

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