They will steal your heart

Homemade beetroot ravioli stuffed with ragu

Recipe (4 servings) ingredients:

For the dough:

  • 300g flour (for my homemade pasta/ravioli i always use the β€˜de Cecco’ flour)
  • 1 beetroot grinded
  • 1 whole egg + 1 egg yolk
  • 1 tbs olive oil
  • salt

To learn how to make your own beetroot dough, click on the post below and replace spinach with beetroot:

How to prepare your own beetroot dough

For the stuffing:

  • 500g minced meat (pork and veal)
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 1 celery branch finely chopped
  • 400g canned tomatoes
  • 100ml white wine
  • 2 cloves
  • 1 garlic clove minced
  • 1 bouquet garni (bundle of dry thyme and bay leaves tied together)
  • 60g grated parmesan cheese
  • 50g spinach (you can use the cooked and frozen one)
  • 1 egg
  • 1 tbs olive oil
  • salt, pepper

Chop the onion, celery and carrots into very fine pieces.Heat the olive oil in a large skillet and saute the vegetables over medium heat for about 4 minutes. Add the minced garlic and cook for another minute. Add the minced meat and stir to be mixed with the vegetables. Continue cooking until the minced meat becomes brown. Increase the heat and add the white wine. Stir until the wine is evaporated. Add the canned tomatoes and let boil for about a minute. Decrease the fire to medium, add the cloves and the bouquet garni. Season with salt and pepper and let it cook for about 40-50 minutes. Once the ragu is ready (most of the water has been evaporated), add the the parmesan cheese and spinach and mix well. Remove the skillet from the fire and let it cool down. Once the temperature is decreased, add the egg and stir.

For the sauce:

  • 50g butter
  • 8-10 fresh sage leaves

In a sauce pan, let the butter melt and add the sage leaves. Let it cook in low heat until your dish is ready.

Once the ravioli (choose the shape you want) are stuffed with the ragu sauce place them in salted boiling water and let them cook for about 2-3 minutes. Drain them and mix them with the butter sauce. Serve with the remaining ragu sauce and of course some extra parmesan cheese.

Enjoy this lovely meal with a glass of red wine!!!

You can save this recipe on your Pinterest:

Inspired by Laura Lavan (Les ravioli de Laura)



17 Comments Add yours

  1. Now I just need a man to make it for πŸ˜‚

    Liked by 1 person

  2. love your passion in food and that was a very professional recipe dear thank you for sharing this. i just prefer the beetroot powder i had it as a present from my brother in UK.

    Liked by 1 person

    1. Thank you so much for your nice comment! Never tried a beetroot powder … well not yet now that u mentioned it !!!

      Liked by 1 person

  3. Oh my god. I’m a vegetarian but of course could take the meat out of the recipe. This looks too good to be true. Absolutely gorgeous photograph and idea.

    Liked by 2 people

    1. Just replace it with mushrooms and i can tell u it ll be as good and delicious !!

      Liked by 1 person

  4. dtills says:

    HI, I love this recipe, and will have to give it a try! Thanks for sharing and for stopping by my blog and checking it out!

    Liked by 1 person

    1. Thank you of tour kind comment ! I will be more than happy to let me know how your trial went !!!

      Liked by 1 person

  5. I loooove your blog!! You have some great recipes on here, thanks for sharing them with us! πŸ™‚ Monica x

    Liked by 1 person

    1. Thank you Monica for your lovely comment πŸ’

      Liked by 1 person

  6. OMG this is so pretty!

    Liked by 1 person

    1. Oh thank you so much ❀


  7. Jamchop says:

    These look great!!

    Liked by 1 person

  8. πŸ‘ŒπŸ‘Œlove the colour! Great recipes! Loving itπŸ‘

    Liked by 1 person

    1. Thank you so much!!!!!

      Liked by 1 person

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