Our Thermomix Beetroot Ravioli with Goats Cheese is a restaurant quality meal at home! Served with burnt butter, crispy sage leaves and parmesan cheese - this is one dinner that you'll make over and over again.
This is one of our personal favourite Thermomix dinners to make at home!
Little parcels of soft pasta filled with creamy goats cheese and mint... so decadent and delicious.
Plus, you can freeze any leftovers for a quick 'grab and cook' meal!
Looking for more pasta recipes?
Our Thermomix Beef & Veggie Pasta Bake, Creamy Chicken & Bacon Pasta Bake or BBQ Chicken Pasta are all delicious options.
Why You're Going To Love This Recipe
What's not to love about our Thermomix Beetroot Ravioli!
- Restaurant Quality - this impressive Thermomix dinner is a restaurant quality meal... at home!
- Looks Fancy, But....! - while this meal looks super fancy, it's actually incredibly simple to make.
- Suitable For All Models Of The Thermomix - you can make this dinner using any of the Thermomix models.
- Freezer-Friendly - freeze any leftover ravioli and cook directly from frozen for a simple weeknight dinner.
What You Need
Packed full of flavour, this gourmet homemade pasta is simply delicious.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Pasta Dough
- beetroot - use 3 medium sized beetroots. I recommend buying pre-cooked beetroot to save time. This is available from the fruit and vegetable section of the supermarket.
- eggs - use large eggs (approx 60g each)
- flour - use regular all-purpose plain flour
For The Filling
- cheeses - we use a combination of ricotta and goats cheese for the ultimate flavour and texture
- mint - use fresh mint
Step By Step Instructions
It's actually super easy to make your own homemade Thermomix beetroot ravioli!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Puree The Beetroot
Place the cooked beetroot into the Thermomix bowl and mix until pureed.
Step 2 - Add The Eggs
Add the eggs to the pureed beetroot.
Mix until smooth and glossy.
Step 3 - Add The Flour
Add the plain flour and mix to combine. Then knead (using the kneading/Interval function) for 6 minutes.
Place into a bowl, cover with plastic wrap and set aside for 1 hour.
Step 4 - Make The Filling
Place the fresh mint leaves into the Thermomix bowl.
Finely chop.
Add the cheeses and season with salt and pepper.
Mix until smooth and then place into the fridge to chill.
Step 5 - Make The Ravioli
Divide the dough into 4 equal portions.
Roll each portion out until it's very thin (approx ½ cm).
Place teaspoonfuls of the filling onto one piece of the dough.
Place an extra sheet of dough over the top.
Use a knife to cut around the filling and dough, making small ravioli squares.
Then use a fork to press down and seal the edges.
Repeat with the remaining two dough sheets.
At this stage, you can either freeze the ravioli (in an airtight container with sheets of baking paper between each layer) or you can cook the ravioli.
If cooking, bring a saucepan full of lightly salted water to the boil. Drop the ravioli in. Once they float to the surface, serve with a burnt butter and sage sauce.
Expert Tips
- Save time by using precooked beetroot
- You will need 3 beetroot (approximately 250g in total)
- use plain goats cheese or flavoured goats cheese (I occasionally use a dill flavoured goats cheese in this recipe)
- roll the dough out very thin
- make sure you've left enough space around the filling to allow the pasta dough to seal together
- cook the ravioli until it floats to the top of the boiling water (it will only take a couple of minutes)
- serve with your choice of sauce - I recommend a burnt butter and sage sauce
- freeze any uncooked ravioli for up to 3 months
- you can boil frozen ravioli directly from the freezer
FAQs
Oh course! Any soft feta is suitable to use.
We recommend using the soft ricotta that you buy in containers (refer to ingredients image above).
Related Recipes
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Here's a few more of our favourite recipes:
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Thermomix Beetroot Ravioli with Goats Cheese
Equipment
- Thermomix
- Stove-top
Ingredients
- 3 medium beetroots (peeled and cooked) approximately 250g - see notes
- 2 eggs
- 430 grams plain flour
- 250 grams ricotta cheese
- 180 grams soft goats cheese or feta
- 2 tbs mint, finely chopped
- salt and pepper
To Serve
- 120 grams butter
- 10 grams fresh sage leaves
- parmesan cheese to serve
Instructions
- Place the cooked beetroot into the Thermomix bowl and mix for 5 seconds, Speed 8. Scrape down the sides and repeat 2-3 more times or until finely chopped.
- Add the eggs and mix for 10 seconds, Speed 7.
- Add the plain four and mix on Interval Speed (kneading/dough function), 6 minutes.
- Remove the dough from the bowl and use the extra flour to roll into a ball. Set aside in a bowl and cover with cling wrap for 1 hour.
- In a clean Thermomix bowl, add the mint leaves and chop for 10 seconds, Speed 6. Scrape down the sides of the bowl.Add the ricotta cheese, goats cheese, salt and pepper. Mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat. Place the mixture into a bowl in the fridge until needed.
- Divide the dough into 4 equal portions. Roll each portion out into a large thin rectangle (approximately ½cm thick).
- Place small teaspoons of the cheese mixture onto 2 of the dough rectangles (approximately 1 inch apart).
- Place the remaining two dough rectangles over the top and press down between the mixture to form small parcels.
- Use a sharp knife to cut the parcels out and then close each parcels edges with a fork. Place the parcels onto a flat baking tray.
- Bring a large pot of water to the boil, add the ravioli and cook until they float to the top (it will only take a couple of minutes).
- Meanwhile, place the butter into a large frying pan and melt until bubbling. Add the sage leaves and stir until crispy. Add the cooked ravioli and stir for 30 seconds to coat.
- Serve immediately with fresh parmesan cheese.
Notes
- Save time by using precooked beetroot
- You will need 3 beetroot (approximately 250g in total)
- use plain goats cheese or flavoured goats cheese (I occasionally use a dill flavoured goats cheese in this recipe)
- roll the dough out very thin
- make sure you've left enough space around the filling to allow the pasta dough to seal together
- cook the ravioli until it floats to the top of the boiling water (it will only take a couple of minutes)
- serve with your choice of sauce - I recommend a burnt butter and sage sauce
- freeze any uncooked ravioli for up to 3 months
- you can boil frozen ravioli directly from the freezer
Aria smith says
This Thermomix Beetroot raviolis looks Awesome and fabulous over some rich color!!Thanks for sharing such yum One!!