Beet & Ricotta Ravioli Roses with Pea Cream Sauce | Stunning Homemade Pasta Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and dairy-free.

Preheat the oven to 400° F.

Wrap the whole beet in foil and roast until tender.

Once cool, peel the beet and puree a portion until silky smooth.

In a stand mixer, combine 300 g of flour, 3 large eggs, and the beet puree.

Using the dough hook, knead the mixture for about 8 minutes until smooth and elastic.

Wrap the dough and let it rest for 30 minutes.

Divide the rested dough into four pieces.

Roll one piece out into a long, thin sheet using a pasta roller.

Cut out circles using a 3-inch round cutter.

Take four circles and lay them in a vertical row, overlapping each by half.

Pipe a line of the ricotta mixture down the center of the row of circles.

Fold the bottom edge over the filling to create a long tube and press lightly to seal.

Roll the tube into a tight spiral and tuck the end underneath to form a rose shape.

Repeat with the remaining dough and filling.

Bring a large pot of generously salted water to a rolling boil.

Gently lower the pasta roses into the boiling water and cook for 2 to 3 minutes until they float.

Melt a couple tablespoons of butter in a large pan until foamy and fragrant.

Use a slotted spoon to transfer the cooked roses directly into the foaming butter and let them sizzle for about a minute.

In a blender, combine 2 cups of defrosted baby peas with 1 cup of light cream and blend until smooth.

Warm the pea cream gently in a small saucepan and season with salt and pepper.

Spoon the pea cream onto a plate and nestle 2 to 3 pasta roses on top.

Finish with freshly grated parmesan and a crack of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens