Roasted Beet Ravioli and Goat Cheese Sauce

At the end of April Adam and I took a trip overseas to Italy, Greece, France and Spain. When we weren’t on the cruise ship we were busy exploring all of the history and sights that this part of the world has to offer. During our stay in Venice we took an excursion to the Dolomite mountains. We ate lunch at Quinz Ristorante della Locanda Al Lago in a town called Misurina near the Dolomite Mountains. They have an insanely extensive menu  and it was difficult to order just one meal. Adam ordered a pizza and I had the beet ravioli dish.

Us in the Dolomite mountains which are part of the Alps. It was cold and windy, but beautiful! After this we headed to Misurina for lunch.

The ravioli was so colorful and flavorful. Beets are such a beautiful vegetable and I would have never thought to use them in ravioli. You could see  and taste the sweet pink beets on the inside and taste the salty and smoky cheese that was sprinkled over the dish. I knew I had to try to make this dish at home.

To make this pasta I used a simple dough recipe that I found on I peeled and steamed the beats then I mashed them with the ricotta and added some salt and pepper. I cut out circles of the dough and placed the filling on the inside, topped it off with another dough circle and used the edge of a fork to close them up.

While the ravioli was drying out for a while I made the goat cheese sauce which mostly consisted of goat cheese, white wine and chicken broth. When this was almost done I popped the ravioli into a pot of boiling water and cooked them for 10-15 minutes.

These turned out so delicious. It made about 28 raviolis total and I had some extra filling left over. The sauce paired well with the beet filling. Enjoy!

Roasted Beet Ravioli and Goat Cheese Sauce


  • 3 cups unbleached white flour
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup water
  • 2 large beets, roasted, peeled and mashed
  • 1/2 cup ricotta cheese
  • 1 Tbsp olive oil
  • 3 Tbsp dry white wine
  • 1 cup chicken broth
  • 4 oz goat cheese
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  1. In a medium sized bowl sift flour and salt
  2. Make a well and add beaten eggs and combine with the flour
  3. Grdually add warm water until a stiff dough is formed. Set aside
  4. Mash beets and mix in ricotta until smooth
  5. Roll out dough until 1/8 inch thick (or thinner) and cut out round pieces of the dough. Drop 1 1/2 tsp rounds of filling inside the dough circle and top with another dough circle. Press edges of ravioli down with a fork. Set aside
  6. Combine oil, white wine and chicken broth in a saucepan and simmer over medium heat until reduced by half
  7. Add goat cheese, salt and pepper, and garlic
  8. Continue simmering and stirring until sauce is as thick as you like
  9. Drop raviolis into boiling water and cook 10-15 minutes. Drain
  10. Place raviolis onto a plate and cover in goat cheese sauce. Enjoy!



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