Main Course/ Recipes

Three Cheese Beet Ravioli

We like to stay in and cook on Valentine’s Day.

After working in the restaurant industry for so long and feeling first hand the craziness that takes place between the hours of 7pm and 10pm, I’d rather just make a reservation for another night and keep Valentine’s Day quiet and low-key. Oh and guess what! This year, Adam announced that he is cooking me a five course dinner. I’m baking vegan sugar cookies for a family event at the yoga studio and then can’t wait to see what he has up his sleeve.

Just in case you, too, like to stay in on Valentine’s Day I’ve got ya covered!

Homemade pasta might seem daunting, but I promise it’s not too terribly difficult. Sure, it helps to have a pasta maker but you can use a rolling pin in a pinch (that’s what I did!). And what makes this ravioli so special—and red—is the addition of roasted beets. Just roast some beets then puree them in either a blender or food processor and add them to your basic pasta dough.

The filling is a creamy blend of ricotta, goat cheese and Parmesan, and you can serve these guys with whatever sauce strikes your fancy. Personally, I think they’re best simply drizzled with a little brown butter and sprinkled with more Parmesan!

‘Cause what says “I love you” more than a bouquet of pretty red beets?

Cheesy delicious pasta made with that bouquet of beets….that’s what.

Three Cheese Beet Ravioli

makes about 30-40 ravioli (easily serves four)

Print this recipe!


for beet ravioli—

3 small/medium beets

4 cups flour

3 eggs

1/4 cup olive oil

1 tsp salt

for three cheese filling—

1 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup soft goat cheese

1/4 tsp salt

pinch of black pepper


Preheat oven to 400 degrees. Chop off the beet greens and roots from beets. Wrap beets loosely in tin foil and roast for 45 minutes to an hour until tender.

After roasting, you’ll be able to easily peel the beets (the peel will just slip off). Place beets in a food processor or high-speed blender and process until smooth. Note that the beets will probably still be a little chunky here, and that’s okay. Just process them as much as you can so you have a smooth pasta dough.

Mix in the eggs and continue to process. Then, add the flour, salt and olive oil—mixing until a dough forms. I transferred my beet mixture to my Kitchen Aid mixer for this part, but you could also just knead on the table or mix well with a wooden spoon.

Now, bring a large pot of salted water to a boil and prepare the filling. Mix together all filling ingredients and beat until smooth. Set aside.

It really is easiest to use a pasta maker (or ravioli cutter!) to roll out the beet ravioli dough. However, you can also use a rolling pin. Just be sure to roll the dough very, very, very thin. It should almost be see-through! Thick dough leads to dense, stone-like ravioli…and no one wants that.

Once your dough is rolled out thinly, cut or stamp four inch squares of dough. Place a teaspoon of cheese filling in the center of one of the squares then top with another thin square. Seal edges together with fingers.

Drop ravioli in boiling water and cook for only about four minutes. When they float, they’re done! Drain and serve immediately.

**My favorite way to eat these ravioli is with a little drizzle of browned butter and a sprinkle of Parmesan cheese. yum!


2 1/2 hours (roughly)


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  • Em (Wine and Butter)
    February 13, 2012 at 4:02 am

    I love staying in on ‘big event’ nights and then saving the money and momentum to go out some other time. This year Im determined to do that even on New Years!!

    I’m also pretty obsessed with beets right now! They clearly do amazing things to the pasta – I just wish they didn’t do the same to my kitchen!

  • Blog is the New Black
    February 13, 2012 at 4:30 am

    Awesomeness! Would never think of this!

  • Laura
    February 13, 2012 at 4:38 am

    I LOVE those, such a vibrant red! I may have to try this next time I make my pasta!!

  • Angela @ Eat Spin Run Repeat
    February 13, 2012 at 4:47 am

    These are so cute Jenna! I love the deep colour of them and they look so much more delicious than regular pasta. That’s great to hear that Adam’s cooking for YOU this Valentine’s Day. Enjoy it! πŸ™‚

  • Kathryn
    February 13, 2012 at 4:53 am

    I just love the colour of these ravioli and the filling is one of my favourite ever ravioli fillings. I hope you enjoy a fantastic meal tomorrow night!

  • Lauren @ What Lauren Likes
    February 13, 2012 at 5:39 am

    how pretty!! I love beets πŸ˜€

  • Heather Michelle @ A Sweet Simple Life
    February 13, 2012 at 5:50 am

    I love the color :.)

  • Kristin @ FoodFash
    February 13, 2012 at 5:53 am

    So pretty! I’ve been wanting to invest in the KitchenAid pasta attachment, but can’t bring myself to do it. Rolling pin it is!

  • Liz @ Tip Top Shape
    February 13, 2012 at 6:19 am

    Too cute that your man is making you dinner!! We better get a full recap πŸ˜€ And these raviolis looks delicious! The perfect V-Day dinner!

  • Kristen @ Popcorn on the Stove
    February 13, 2012 at 6:21 am

    That color is amazing…. definitely perfect for Valentine’s Day!

  • Leslie Means @ Her View From Home
    February 13, 2012 at 6:25 am

    My girls will LOVE this one – and I know my husband will too! Thanks for the great idea! πŸ˜‰

  • joelle (on a pink typewriter)
    February 13, 2012 at 6:32 am

    I was never a big beet fan as a kid, but the color is gorgeous!!

  • Margarita
    February 13, 2012 at 6:40 am

    I love this pasta… The color is so gorgeous. And with deliciousness inside… Yum!

  • Maja
    February 13, 2012 at 6:42 am

    Heyy, they look so nice.
    I’m gonna make my favorite beet soup tomorrow πŸ™‚

  • Mary @ Bake Break
    February 13, 2012 at 6:57 am

    I’m kind of obsessed with beets these days, so this is a FABULOUS post. These are so pretty, too!

  • Samantha
    February 13, 2012 at 7:12 am

    Beets ! I love beets so much, This is brilliant !

  • Averie @ Love Veggies and Yoga
    February 13, 2012 at 7:30 am

    I love beets and I bet this is wonderful, and we’re also staying in. Between the craziness of the restaurants on big nights like Valentine’s Day and the fact that the food is usually just so-so on big nights, we’re happily staying in, too.

    Happy Valentine’s Day…this looks awesome!

  • Bev Weidner
    February 13, 2012 at 7:31 am

    HOLD ME.

  • kathleen @ the daily crumb
    February 13, 2012 at 7:32 am

    this is beautiful, jenna! if i had any confidence in my pasta making abilities, i would for sure give this a try. have a great valentine’s day!

  • Gina @ Running to the Kitchen
    February 13, 2012 at 7:35 am

    I’ve always wanted to use beets to turn something red. This is such a good (read: easy) recipe for it!

  • Lu
    February 13, 2012 at 7:36 am

    I’ll be staying in this Valentine’s day, but I don’t think I’ll tackle the Ravioli making just yet. I think these are absolutely beautiful! I can’t wait to see what Adam has planned for you. Five courses? He’s a keeper. Especially if one of those courses is chocolate.

  • Erica @ In and Around Town
    February 13, 2012 at 7:40 am

    I am not a beet person but would make these for the color alone! Such a beautiful plate!

  • corey @ learning patience
    February 13, 2012 at 7:55 am

    although I love the redness of the dish..i hate beets… Looks beautiful though..

    I think I’ll stick to these!!

    xoxo from Trinidad

  • Emilie @ Emilie's Enjoyables
    February 13, 2012 at 8:06 am

    There are few combinations in this world that make me swoon as much as goat cheese + beets. Needless to say, I think I would LOVE these. Thanks for sharing!

  • Cait's Plate
    February 13, 2012 at 8:12 am

    Ooooh I LOVE this idea!!

  • Heidi @ Food Doodles
    February 13, 2012 at 8:36 am

    Beautiful pasta! I love making my own pasta, but I haven’t experimented with beets(although spinach is one of our favorites and I love the color from that too :D) These look delicious!

  • Andrea @ The Skinny Chronicles
    February 13, 2012 at 8:39 am

    Very clever. I have some beets sitting in my fridge just waiting to be used in something like this…

  • Stacy @ Stacy Eats
    February 13, 2012 at 8:42 am

    Yum! We went out for our V-day dinner last night (to avoid crowds) and I got beet risotto. The pink is perfect for Valentine’s day. πŸ™‚

  • Lauren
    February 13, 2012 at 9:00 am

    These looks so beautiful – and delicious!

    My boyfriend actually surprised me with dinner reservations, etc. tomorrow, or else we’d totally make these. πŸ™‚ Another night, for sure!

  • Janine
    February 13, 2012 at 9:20 am

    I hate beets, but these are very pretty.

  • amy walters, aDESIGNdock
    February 13, 2012 at 9:43 am

    This is the most beautiful pasta I’ve ever seen Jenna. The colour is so rich and kinda romantic. Love it!

  • KerriAnn
    February 13, 2012 at 10:49 am

    Those are amazing! Will you please make me some and mail them to me or something?

  • Amanda @ Once Upon a Recipe
    February 13, 2012 at 11:02 am

    You’re so creative Jenna. What a perfect Valentine’s Day (or any day) dinner! One day, I will try to make these!

  • Adrianna from A Cozy Kitchen
    February 13, 2012 at 11:02 am

    Gorgeousness on a plate. Seriously.

  • YoMe
    February 13, 2012 at 11:09 am

    Wow what a visually stunning meal. Great idea

  • Jen
    February 13, 2012 at 11:20 am

    Wow – I rarely get inspired to cook a meal that I see on blogs. Make sweets, yes. But not the cooking (lack of time and, well, sheer laziness). But, this I really think I must try! Don’t judge – but could I use canned beets?

    Also, do you intend to put out a cookbook in the future? What are your writing plans/goals after your memoir debut?!

  • Kristin
    February 13, 2012 at 11:31 am

    I grew up eating beets with my great-grandparents. I found myself really craving some beets the other night so I roasted some. I’ve had beet chips but never beet ravioli – will definitely try this recipe!

  • Alison (Fueling for Fitnees)
    February 13, 2012 at 11:44 am

    One of my favourite-looking recipes from you to date. I am adding this to my must-make list!

  • Elizabeth @ chronic venture
    February 13, 2012 at 12:14 pm

    these are just absolutely beautiful!!

  • Angela @ Happy Fit Mama
    February 13, 2012 at 12:34 pm

    This looks so good! I love beets but my husband won’t even look at one! I guess this won’t be on my Valentine’s menu. πŸ™

  • K @ The Chic Teach
    February 13, 2012 at 12:37 pm

    Sigh. These just look so perfect and delicious. Love it!

  • Michelle
    February 13, 2012 at 4:31 pm

    These are pretty!!

  • Krissy's Creaions
    February 13, 2012 at 6:44 pm

    We like to stay in and cook on Valentines Day too! I have some beets in the refrigerator that I wanted to do something different with them. This is it!

  • nichole (eat & be pretty)
    February 13, 2012 at 7:37 pm

    dang you’re so inventive in the kitchen. i wish i could come up with dishes like these!

  • Kiran @
    February 13, 2012 at 10:51 pm

    Beautiful and delicious looking beets ravioli! I could have easily eaten a few plates πŸ˜€

  • Laura @ She Eats Well
    February 13, 2012 at 11:17 pm

    I’ve never made homemade ravioli, and I don’t often eat pasta. However, these looks so gorgeous that I am now dying to make them! A perfect rainy day Sunday cooking adventure, I think! I absolutely love beets, so these are the perfect ravioli to make in my book.

  • Melissa @ Journey to Marvelous
    February 14, 2012 at 5:41 am

    These are so pretty! I love the red color…I don’t have a pasta maker, but I wonder if my parents have one I can borrow….? Pasta is my Dad’s fave!

  • Kelsey
    February 14, 2012 at 9:29 am

    We are made for each other. I need these now.

  • DessertForTwo
    February 14, 2012 at 10:11 am

    These look so delicious! I love the 3-cheese filling!

    Happy Valentine’s Day πŸ™‚

  • Paj
    February 14, 2012 at 10:16 am

    Making pasta still seems so intimidating, but these look amazing!

    I love the flavor of beets, but the texture is too slimy for me to eat in a salad, etc. so this recipe might be a great way to avoid that. That and another recipe for beet quesadillas I found this morning:

  • Molly@RDexposed
    February 14, 2012 at 10:55 am

    I’m with ya! We ate fabulously in Chicago this weekend and are eating at home tonight.
    PS reading “beet” in your recipe title made my eyes bulge out in disbelief . Thanks for that! Ha

  • Rachel @ Not Rachael Ray (soon to be Rachel Cooks)
    February 14, 2012 at 11:15 am

    These are amazing!

  • Stephen @ Feeding My Folks
    February 14, 2012 at 11:42 am

    Adding beets to pasta dough is genius! Browned butter is one of my favorite sauces too, but sometimes all the beige looks boring…so I love the burst of color you get with the red dough! I’ve done this with squid ink before to make black pasta. Elegant and simple!

  • erin @WELL in L.A.
    February 14, 2012 at 12:18 pm

    I want to eat the colors in this post… divine, gorgeous and I can only imagine how much nutritional goodness those delicious red beets bring to our bodies. Happy Valentine’s Day! xo!

  • Jane
    February 14, 2012 at 12:42 pm

    Those are so gorgeous! Happy Valentine’s Day!

  • Moni'sMeals
    February 14, 2012 at 1:16 pm

    now THIS is unique! Well done and happy V-day~!!

  • Alexa @ Simple Eats
    February 14, 2012 at 2:19 pm

    I would have never thought to put beets in a pasta dough…it’s gorgeous!

  • Michelle
    February 14, 2012 at 3:11 pm

    WOW! What a perfect Valentine’s Day dinner. Yum! Although, I might still opt for the restaurant. A full day of work also leads to me wanting to just sit around and drink wine rather than cook for a change πŸ˜‰

  • May I have that recipe
    February 14, 2012 at 6:58 pm

    What an awesome idea to add beets to home made pasta! Love, love love the color!! And looks delicious!

  • Erin
    February 15, 2012 at 6:57 am

    I cannot recall the last time I had anything with beets in it, but these just look so pretty! Want to make.

  • Gina @ Running to the Kitchen
    February 15, 2012 at 7:04 am

    I desperately need someone to teach me how to break down a chicken. I always want to buy the whole thing (it’s so much cheaper!) but cutting it all up terrifies me! I only make whole roasted chickens when I invite someone over (usually my dad) who I know can cut it up!

    • Gina @ Running to the Kitchen
      February 15, 2012 at 7:05 am

      wow- that is totally weird, that comment was supposed to be on the arroz con pollo dish. Your website just totally freaked out on me somehow! oops!

  • sally kate
    February 15, 2012 at 11:24 am

    So does this stain everything the dough touches? I love beets but i HATE how they stain everything!!

  • Javelin Warrior
    February 17, 2012 at 8:35 am

    Jenna, the color of these ravioli is incredible – and no food dye! What an beautiful dish… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration

  • saltele
    February 19, 2012 at 11:46 pm

    Hmm i think this is a very interesting recipe because it looks so good. I will try it when i will go home tonight. Thanks for sharing and i promise to come back to tell you the result.

  • Marla
    February 20, 2012 at 11:28 am

    Thanks for the wonderful recipe, I made these last night and they turned out fantastic! My husband couldn’t stop raving about how good the meal was.

  • Marina
    February 20, 2012 at 7:03 pm

    Beet ravioli sounds fantastic. I love, love, love beets and anything made from it!

  • Jenny
    March 11, 2012 at 4:08 pm

    Just tried this one out… three hours later, I’m hitting my husband up for dinner out. The pasta color was beautiful but it seemed too sticky – I simply couldn’t add enough flour. Your recipe called for 4c… any chance your total use was closer to 6+?I would have loved for it to work out but I’m so new to homemade pasta, I have no clue how to troubleshoot:/

  • LBC
    August 14, 2012 at 7:38 pm

    I happened upon your blog and this recipe specifically while looking for something new and exciting to do with beets and thought this looked wonderful! I made the dough and filling ahead of time to bring to a friend’s house so we could make the ravioli, but we ended up taking a spin class and running out of time so we decided to cheat by not cutting individual pastas, but rolled out the sheets, added layers of the filling alternated with sauteed onions and kale and a jarred vodka sauce and turned it into the most amazing lasagna we have ever had! Thank you so much for this recipe, I just finished eating less than an hour ago and I already want to make it again!

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  • vietnamese CuisineΒ 
    May 4, 2014 at 2:40 am

    ohh, im cooking this tonight. its my hubbys birthday and im sure he would love this. πŸ™‚

  • Soph
    January 19, 2015 at 9:10 am

    I made this recipe and mine came out bubblegum pink. Where did I go wrong? The dough was bright red until I cooked it. I halved the recipe so maybe that affected the colour somehow…