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Beet and Goat Cheese Ravioli
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4.29 from 7 votes

Beet and Goat Cheese Ravioli with Basil Cream Sauce & Walnuts

This Beet and Goat Cheese Ravioli - with Basil Cream Sauce - is a bit of work, but with a great payoff. Elegant, and absolutely worth the effort!
Prep Time40 mins
Cook Time1 hr
Resting Time30 mins
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: Italian
Servings: 4 Servings
Calories: 900kcal
Author: Marie Porter


Pasta Maker (Optional)


Beet Pasta:

  • 2 Small Beets
  • 3+ Cups All-Purpose Flour
  • 3 Large Eggs

Goat Cheese Filling:

  • 4 oz Goat Cheese
  • ½ cup Ricotta Cheese
  • Salt and Pepper to taste

Basil Cream Sauce:

  • 4 oz Cream Cheese softened
  • 2 tablespoon Pesto
  • ½ cup Milk
  • 1 cup Heavy Cream
  • Salt and pepper to taste


  • All-Purpose Flour
  • 1 Large Egg whisked
  • Salt
  • Walnuts


Beet Pasta

  • Place beets on a large piece of aluminum foil, folding edges up to create a pouch around the beets. Roast at 375 for 35-45 minutes, or until beets are quite tender.
  • Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).
  • Blitz roasted beets in a food processor until almost a paste.
  • Add 3 cups of flour and the eggs, blitz for 30 seconds, until everything is evenly distributed and crumbly.
  • Remove the lid of the food processor, and pinch a piece of dough. If it’s sticky, add a little flour and blitz again, adjusting as necessary. When dough feels soft and a little moist, without actually being sticky, you’re good to go!
  • Dump dough out onto a floured surface, knead for 2-5 minutes, until soft and elastic.
  • Shape the dough into a ball. Cover with plastic wrap and allow it to rest for 30 minutes, to relax the gluten. Go ahead and make your filling while waiting!

Goat Cheese Filling:

  • Combine all ingredients until everything is well incorporated. Cover with plastic wrap and chill until use.

Basil Cream Sauce:

  • In a medium saucepan, whisk cream cheese with pesto and a little heavy cream until smooth.
  • Stream heavy cream into mixture slowly, whisking constantly to form a thick sauce. Add remaining heavy cream and milk, whisking once more until smooth and uniform.
  • Heat sauce, stirring often, until it comes to a simmer. Simmer for a few minutes, until thickened.


  • Bring a large pot of water to a boil, salt it well.
  • Run your beet pasta through a pasta maker until it is as thin as you can get it. One sheet at a time, transfer pasta to a floured work surface.
  • If you don't have a pasta maker, just roll it out on a floured surface.
  • Drop a bit of filling (½ – 1 teaspoon) along the middle of the pasta sheet, leaving an inch or two between each drop.
  • Use a pastry brush to brush a little whisked egg around each drop of filling
  • Carefully place a second sheet of dough on top of the first, sandwiching the filling between them.
  • Lightly press down on the filling lumps, pressing down on the surrounding dough to seal. Be sure to push out as much air as you can, as you go.
  • Use a knife or a pastry wheel to trim the pasta into squares.
  • Press edges of each square firmly together to seal.
  • Transfer ravioli to boiling water in batches, cooking for 3-5 minutes or until they float to the surface. Strain well.
  • Serve ravioli hot, topped with basil cream sauce and walnuts.


Calories: 900kcal | Carbohydrates: 82g | Protein: 29g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 309mg | Sodium: 423mg | Potassium: 451mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2137IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 6mg