Homemade Beetroot Ravioli

Ravioli is a staple of Italian cuisine, deeply embedded in the country’s culinary tradition. These handmade pasta pockets come with a variety of fillings, wrapped in thin dough, and are typically served in broth or with sauce.

The following homemade beetroot ravioli recipe is a dream! I’m sure you’ll fall in love with it and want to make it again and again.

Even if your time is limited, it’s worth the effort to make homemade ravioli—the satisfaction of enjoying them afterward makes up for the extra time spent. And who knows? This might become your new favorite recipe!

The dough for ravioli is easy and straightforward. You can also use this recipe to make other types of homemade pasta.

The Key to Perfect Ravioli Dough

A crucial factor in making delicious and successful ravioli dough is the flour you choose. The right flour ensures the best possible results. For this recipe, we use Poriazi Family’s Yellow Wheat Flour from Limnos—a traditional wheat flour from the island, made from locally grown durum wheat.

This flour is ideal for bread, pies, homemade pasta, and pizza. It contains no preservatives or additives and comes from the local Limnos hard wheat variety that the Poriazi family has been cultivating on the island since 1981.

The filling is simply exceptional! A unique combination of fresh spinach, egg, garlic, and aged cheese with black truffle.

However, if you can’t find this particular cheese or prefer something else, feel free to substitute it with: • Myzithra • Xinomyzithra • Katiki • Tsalafouti • Any similar soft cheese or even a combination of cheeses

Serving homemade ravioli is incredibly easy! Simply drizzle them with a bit of melted butter, sprinkle with chives, red grapefruit zest, and grated graviera cheese.
After all, ravioli don’t need much—they’re delicious on their own!

Prep Time: ~1 hour|
Resting Time: 30 minutes
Servings: 4-5

• 350g Lemnos Wheat Flour from Lemnos Island
• 350g Lemnos Wheat Flour from Lemnos Island
• 2 eggs
• ½ tbsp olive oil
• ¼ tsp salt

• 1 tbsp olive oil
• 1 tbsp olive oil
• 250g aged cheese with black truffle*
• 1 large garlic clove, minced
• 1 egg yolk
• Salt & pepper

• ~2 tsp melted butter per plate
• ~2 tsp melted butter per plate
• Red grapefruit zest
• Grated graviera cheese

Prepare the Dough:

• In a stand mixer bowl, add the flour, salt, and eggs.
• Mix at low speed using the K attachment.
• Add the pureed beetroot and olive oil, mixing until the dough forms a ball.
• If the dough is too wet, add a bit more flour; if it’s too dry, add more beetroot.

Knead the Dough:

• Switch to the dough hook attachment and knead for a few minutes until the dough is elastic and non-sticky.
• Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Alternative (Without a Mixer):

• In a large bowl, mix the beetroot, olive oil, eggs, and salt.
• Gradually add the flour, mixing until you form a smooth, elastic dough.
• Wrap and refrigerate for 30 minutes.

Prepare the Filling:

• Sauté the spinach and garlic in olive oil over medium-high heat until softened.
• Let it cool, then mix with the cheese, egg yolk, salt, and pepper in a bowl.

Roll Out the Dough:

• Divide the dough into four equal pieces.
• On a floured surface, roll it out as thin as possible (you should be able to see your hand through it).
• Use a pasta machine or rolling pin, dusting with flour as needed.

Thin Out the Dough:

• If using a pasta machine, start at setting 1, passing the dough through 2-3 times.
• Gradually move to higher settings, repeating the process until the dough is very thin.

Fill the Ravioli:

Place 1 tsp of filling on the dough at regular intervals.

Cover with another sheet of dough, pressing around the filling to remove air pockets.

Cut the Ravioli:

• Use a ravioli cutter (round or square) or a cookie cutter.
• If you don’t have one, use a knife and press the edges with a fork.

Prepare for Cooking:

Place the ravioli on a floured tray lined with parchment paper.

Cook the Ravioli:

• Gently drop the ravioli into boiling salted water.
• Cook for 2-3 minutes—when they float, they’re done.
• Remove with a slotted spoon.

Serve Immediately:

• Drizzle with melted butter.
• Sprinkle with chives, grapefruit zest, and grated graviera cheese.

Notes & Tips:

*If you don’t like or can’t find aged cheese with black truffle, substitute with:

• Myzithra
• Xinomyzithra
• Katiki
• Tsalafouti
• A blend of similar cheeses

**This recipe and photos were created by Evi Skoura and published on thehealthycook.gr .

Enjoy, and we hope you love it!

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