You are here:
  1. Home
  2. Pasta & rice dishes
  3. Roast beetroot ravioli with sage butter sauce


1 Roast beetroot ravioli with sage butter sauce

2 Pasta & rice dishes recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Roast beetroot ravioli with sage butter sauce

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

4 portion(s)

Pasta dough

  • 400 g pasta flour, (durum semolina)
  • 4 eggs

Filling

  • 2 large beetroot, (about 450-500g unpeeled)
  • 40 g Parmesan cheese, cubed
  • 250 g Fresh ricotta
  • fine cornmeal (polenta) for sprinkling
  • salt and freshly cracked pepper

Sauce

  • 200 g Butter
  • 5 g fresh sage leaves, (a good handful)
  • 2 cloves garlic, peeled
Add to shopping list
5

Recipe's preparation

    Ravioli

  1. To make pasta dough, add flour and eggs to TM bowl. Set dial to closed lid position and knead for 2 minutes on Dough mode. If dough doesn’t quite come together, tip out onto a Thermomat or clean surface. Bring together and knead until you have a smooth but stiff dough. Wrap in glad wrap and allow to rest while beetroot is baking for filling.

  2. Roll out dough using pasta machine to thickness 5 or 6. Using a ravioli attachment, lay out rolled pasta onto attachment and add some of the filling. 

  3. Continue to make ravioli with filling until either the pasta dough or the filling is all used up. Lay out ravioli separately on a tray sprinkled with cornmeal.

    4. Filling

  4. Wash any dirt off beetroot and wrap individually in foil. Roast for 1 hour at 200˚C, or until beetroot is tender when pierced with a skewer. Cool for 10 minutes then trim ends, peel and quarter.

  5. Add cubed parmesan to TM bowl and grate for 10 seconds on speed 8. Add ricotta and beetroot (you should have ended up with about 340g roast beetroot). Mix for 6 seconds on speed 6 to combine. You should have a reasonably smooth but textured filling. Season to taste.

    6. Sauce

  6. Place peeled garlic cloves and sage in MC and chop for 1-2 seconds by dropping onto blades running at speed 7. Set aside.

  7. Add butter to TM bowl and cook for 5 minutes at Varoma temperature on speed 1-2. Stir through chopped sage and garlic on speed 2. Pour over cooked pasta. Sprinkle with shaved or grated parmesan and freshly cracked pepper.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

If you don’t have any pasta flour you can use ordinary plain flour; the pasta will just be a bit softer.

Instead of making your own pasta, you can use fresh lasagne sheets to make the ravioli. If you don’t have a pasta roller, you can use a rolling pin to roll out the dough nice and thin on a floured bench. Stick spoonfuls of filling every so often along the rolled out dough, cover with a second sheet of rolled out dough, squish all the edges together and cut into squares with a knife. Another way is to pre-cut circles with a cookie cutter, lay half of the circles along the bench and put a spoonful of filling on each and then top with another circle and squish the edges together. You can even use wonton wrappers for this method.

If you prefer the taste of burnt butter sauce you will need to make the sauce on the stove.

Wear disposable gloves when handling beetroot to avoid staining your hands!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • This sounds delicious but no

    Submitted by LHoney on 11. February 2016 - 09:53.

    This sounds delicious but no mention of cooking pasta. Please provide details.

    Login or register to post comments

  • how long do I need to cook

    Submitted by Kazak14 on 14. February 2015 - 17:24.

    how long do I need to cook the ravioli for?

    Login or register to post comments

  • This looks great! Nice idea

    Submitted by Fiona Hoskin on 16. June 2012 - 12:16.

    This looks great! Nice idea and love the prsentation and clear step by step pictures!

    Login or register to post comments

  • yummy thanks for the great

    Submitted by Regina turner on 15. February 2012 - 14:04.

    tmrc_emoticons.) yummy thanks for the great idea x

    Login or register to post comments

  • Thanks, Charlie! Roast

    Submitted by Erica Noble on 1. February 2012 - 09:33.

    Thanks, Charlie! Roast pumpkin and goat's cheese ravioli is a great combination... stir through a walnut, galic and cream sauce... yum!

    Login or register to post comments

  • Looks good Erica, though my

    Submitted by CharlotteHamilton on 1. February 2012 - 07:59.

    Looks good Erica, though my partner doesn't do beetroot so will substitute butternut pumpkin... yum just my sort of food tmrc_emoticons.)

    Login or register to post comments