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Homemade ravioli parcels.
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Thermomix Beetroot Ravioli with Goats Cheese

A delicious and deceptively simple meal.
Course Dinner
Cuisine dinner, pasta
Prep Time 20 minutes
Cook Time 10 minutes
Resting & Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 serves
Calories 597kcal
Cost $10

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

RECIPE NOTES & 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

Nutrition

Calories: 597kcal | Carbohydrates: 62g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 560mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 4mg