Beet Ravioli with Poppy Seed Butter

Name: Beet Ravioli with Poppy Seed Butter
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 2 large red or golden beets; ½ cup fresh whole-milk ricotta cheese; 2 tablespoons dried breadcrumbs; 1¼ pounds Fresh Egg Pasta; ½ cup butter; 1 tablespoon poppy seeds; ¼ cup Parmesan cheese

Homemade ravioli filled with a delicate blend of roasted beets and ricotta cheese, served with a rich poppy seed butter sauce and freshly grated Parmesan. This elegant pasta dish combines earthy beets with creamy cheese in delicate pasta pillows.

8 servings

2 hr 30 min

Published October 4, 2025

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Ingredients

•2 large red or golden beets
•½ cup fresh whole-milk ricotta cheese
•2 tablespoons dried breadcrumbs
•1¼ pounds Fresh Egg Pasta
•½ cup butter
•1 tablespoon poppy seeds
•¼ cup Parmesan cheese

Cooking Instructions

1.
Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.
60 min
2.
Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.
30 min
3.
Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)
45 min
4.
Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.
15 min

Beet Ravioli with Poppy Seed Butter

8 servings

2 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.

60 min

Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.

30 min

Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)

45 min

Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.

15 min