Gluten-Free Beet Ravioli

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Feb 15, February

These cute beet ravioli are perfect to make for Valentine's dinner! You can surprise your significant other with this dish, or have some fun and make it together as an at-home date night. You'll have fun, I promise!

How do we get this beautiful colour? Dehydrated beet powder! It's a magical substance you can use to make almost anything pink (and a way to sneak in a few extra nutrients).

You can purchase beet powder from speciality stores and most health food stores, but if you happen to have a dehydrator I highly recommend making it yourself. The colour payoff is SO worth it! You will still get a lovely colour with store bought powder, but I have found the homemade powder is much more saturated and has more purple undertones. A quick Google search will tell you how to make your own.

If you're looking to purchase a powder, I recommend this one here, or one similar (not affiliated).


Prep Time
60 minutes
Cook Time
2 minutes
Total Time
62 minutes

The Recipe



  • 2 cups (280 g) all-purpose gluten-free flour, plus more for dusting (I recommend Better Batter or a similar blend here)
  • 1 tsp xanthan gum (omit if your blend already contains it)
  • 5 tbsp (45 g) corn starch or tapioca starch
  • 1/2 tsp kosher salt
  • 2 eggs + 2 egg yolks, at room temperature, beaten
  • 1 1/2 tbsp dehydrated whole beet powder
  • 1 tbsp (14 g) extra virgin olive oil
  • 1/3 cup warm water

Butternut Squash Ricotta Filling:

  • 500ml ricotta, drained (hung overnight in cheesecloth) 1 cup butternut squash puree
  • Salt and pepper to taste


  1. Prepare the filling: Add all ingredients to a bowl and stir to combine. Season to taste and set in the fridge.
  2. Prepare the pasta: Add eggs, beet powder, olive oil and water to a blender. Pulse to combine.
  3. In the bowl of a stand mixer fitted with a paddle, place the flour, xanthan gum, corn starch, salt, and egg mixture and mix until combined. If not using a stand mixer, whisk together the dry ingredients together in a large bowl first and then add in the egg mixture and mix to combine. Add 1/3 cup water, and mix until moistened. If the dough is too stiff, add a bit more water (about 1 tbsp at a time) until the dough clumps to one side of the bowl.
  4. Transfer the dough to a lightly floured surface and cut into quarters. Work with one part at a time and cover the other pieces with plastic wrap to maintain moisture. Roll the dough into a rectangle, about 1/4-inch thick. Feed each piece through a pasta machine starting with setting "1" (or thickest setting on your machine) and work through each setting (2,3,4...) to thin, ending with setting "5" (any thinner and the dough may tear). Repeat with all dough. If not using a pasta machine, roll out the dough as thin as possible, about 1/8-inch thick.
  5. Using a heart-shaped cutter, or cutter of choice, cut out your dough.
  6. Assemble: Place 1 heaping teaspoon of filling in the middle of the heart and use your finger to brush around the edge of the heart with egg wash (or water). Place a second heart over top and press around the edges to seal. Repeat with the rest of the dough.
  7. Bring a large pot of salted water to a rolling boil. Cook for about 2 minutes, or until the pasta floats to the top. Toss with your favourite sauce, and enjoy!


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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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