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A close up of beetroot coloured ravioli with a goats cheese filling and sage leaves in a bowl.

Thermomix Beetroot Ravioli with Goats Cheese

Course Dinner
Cuisine dinner, pasta
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 3 medium beetroots (peeled and cooked) - see notes
  • 2 eggs
  • 430 g plain flour
  • 250 g ricotta cheese
  • 180 g soft goats cheese (feta)
  • 2 tbs mint, finely chopped
  • salt and pepper, to season
  • extra plain flour, to roll
  • 120 g butter
  • 10 g packet fresh sage leaves
  • parmesan cheese, to serve


  • Place the cooked beetroot into the Thermomix bowl and mix on Speed 8, 5 seconds. Scrape down the sides and repeat 2-3 more times or until finely chopped. 
  • Add the eggs and mix on Speed 7, 10 seconds. 
  • Add the plain four and mix on Interval Speed (kneading 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 ricotta cheese, goats cheese, mint, salt and pepper. Mix on Speed 5, 10 seconds. 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 tablespoons 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. 


You can buy pre-cooked beetroot from the fresh vegetable section of most supermarkets. 
If you can't buy pre-cooked beetroot, you can roast it in the oven, allow it to cool and then proceed as per the recipe. 
If you're not using all of the ravioli at once, you can freeze it in an airtight container in the freezer for up to 3 months. If can then be cooked from frozen.