Red Beet Ravioli

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This is yummy - really yummy.  Red Beet Ravioli is an appetizer I used to get at a phenomenal local Italian restaurant.  The restaurant focuses on fresh, seasonal fare so this was eventually rotated off the menu and I was left to try and figure out how to make it myself at home.  I think I succeeded in creating something I love just as much. It simple, light and looks a whole lot fancier than it is!  Another plus is that it can be made ahead of time and then assembled right before you're ready to serve it. You'll need some pretty basic ingredients: Goat cheese, or chévre. Beets. These have been boiled until tender and then the skin removed. + some sour cream, walnuts and balsamic syrup.

Red Beet Ravioli Recipe

Ingredients: 4-6  Medium sized Beets 1/2 cup Goat Cheese (Chévre) 1 cup Sour Cream 1/4 cup walnuts, chopped coarsely 1/4 cup Balsamic Syrup (Take one cup sugar and 1 1/2 cup balsamic vinegar and boil until reduced by half) Directions: Boil the beets in a medium sauce pan until tender. When cool, peel and slice thinly. In a small bowl combine goat cheese and sour cream until smooth. Pick out a super cute plate handmade by your sister Betsy.  Oh, you don't have a sister Betsy? Ok, well then you can make your own. My sister Betsy will even tell you how. Check it out. Layer single slices of beet on the plate. Then place 1 Tbsp. of your goat cheese & sour cream mixture on top of the beet and layer another slice of beet on top.  It'll look something like this Top the beets with the coarsely chopped walnuts (or any nut) and drizzle with balsamic syrup.  The nuts are necessary for a little crunchy texture and the balsamic syrup provides a sweet tang that finishes these nicely. Then eat them yourself, go ahead, no one is looking. They're so light you won't even feel guilty! This recipe should make at least 12 -14 raviolis. I don't have a precise number because I only made 4 and then put everything back in the fridge so I can eat them tomorrow, and maybe the day after, and the day after that. I finished my secret project I had been working on, so coming soon I'll have a big reveal!

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  • melinda: September 26, 2016

    I can also say that these are incredible and I didn’t like beets before I had them!!

  • Cheryl: September 26, 2016

    Oh, now you have made me hungry for these again! They are so good!

  • emcool: September 26, 2016

    Looks fantastic and fancy! I’ll have to try these soon. Question: How do you eat them without making an absolute mess?

  • Betsy: September 26, 2016

    I got to eat these for the first time @ your house, Kara. So good! (And I’m anxious to see that pattern; it looks beautiful in the preview photo!!!)

  • Shara: September 26, 2016


  • jill: September 26, 2016

    I don’t like beets, but this looks good enough to give them another try!

  • twistedsistersdesign: September 26, 2016

    These look adorable and very yummy! :)

  • chefconnie: September 26, 2016

    Very beautiful blog. I am glad to have found it! Congrats on the Fress Press.

  • krstanley: September 26, 2016

    Well, they are a wee bit messy but if you use small enough beets, you could serve them as a single bite which will reduce the mess. Otherwise it works well to cut into them with a sharp knife. Another thing that might help is making sure everything is super cold – the beets and the filling so that it stands up better. The goat cheese helps to thicken the sour cream too. I have thought of also adding just a tad cream cheese to thicken the filling so it’s not messy but didn’t want to add anymore calories! Let me know what you think if you make them!

  • Karen: September 26, 2016

    What a great idea…and so pretty on the plate. Thanks for the recipe.

  • September 26, 2016

    These look good. I’m not a big fan of beets but I may just give them another chance after looking at your recipe
    Peace and love!

  • Don't Judge a Cook by it's Mother: September 26, 2016

    This recipe looks fab, mouth is watering all ready. I may have to try it out for a date night.

  • Don't Judge a Cook by it's Mother: September 26, 2016

    This recipe looks fab, tasty and straight fowrad. I may have to try it out for a date night.

  • Sarah: September 26, 2016

    These look fabulous!
    Love that you are sisters doing things together. Beautiful blog, beautiful families.

  • ye-mek: September 26, 2016

    There are delicious, smart, sweet and awsome… We really love them….

  • thelinoprinter: September 26, 2016

    I love beetroot and I love goats cheese. Normally I just have them together chopped in a salad. This looks like much more fun!

  • Lokness: September 26, 2016

    Love the blog. I really like beet on salad, but I have never made them myself. This looks pretty simple. It will be a good start.

  • Beetroot and Cream Cheese Towers « whyiamnotskinny: September 26, 2016

    […] with their Portobello Burgers – but reading through some of their earlier posts got me to Red Beet Ravioli which looked so appetizing and screen-licking good – that I knew that I had to try […]

  • why i am not skinny: September 26, 2016

    I tried this recipe this weekend – as a starter and it was FANTASTIC… I used normal philly cheese, so it didn’t have the salty kick – but it was still GREAT!

  • kristy lynn @ Gastronomical Sovereignty: September 26, 2016


    pinned, bookmarked, and will be making the next time we get beets in our CSA box.

    nuts? good. beets? good. balsamic? good. goat cheese? good. i can’t stop!

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