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Gluten-Free Heart Beet Ravioli with Ricotta Squash Filling

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Feb 8, February
5
(1)

Is there anything more perfect for Valentine's Day than pink, heart-shaped pasta? I would argue no!

Not only is this ravioli beautiful, it's also gluten-free and absolutely delectable with the perfect balance of silky pasta to creamy ricotta filling. Surprise a loved one with this beautiful creation or have some fun and make it together!

Why is it pink?

The deep pink hue comes from dehydrated beet powder! It's a wonderful (and natural) way to make almost any food pink.

Where can I find beet powder?

Beet powder can be found in-store and on-line at most speciality food stores and health food stores. But if you have a dehydrator, I highly recommend making it yourself! Not only is it much more affordable, the colour is way more saturated and intense. I also find homemade beet powder to be less gritty, providing a more even colour throughout the food. If you're feeling up to it, a quick Google search will tell you how to make your own.

What if I don't want to use beet powder or can't find it?

The beet powder in this recipe is used solely for the colour. So if it's not your thing, you can simply omit it from the ingredients. The pasta dough will still hold its shape and turn out just as delicious.

How do you make gluten-free pasta?

Making fresh gluten-free pasta is the same process as fresh wheat flour based pasta. Start with your gluten-free flour, add egg and a bit of salt, and roll it out. Simple and delicious!

Can I make this recipe without a pasta machine?

You sure can! Although the pasta machine definitely makes this process easier and yields a more consistent dough. But instead, you can hand roll the dough using a rolling pin. It will take a bit of time to get it thin enough when hand rolling, but it's so worth it!

Do I have to use the same filling?

I've included a squash ricotta filling in the recipe below, but I know ricotta isn't everyone's favourite. So you can use any filling your heart desires! Some other options include a squash purée, mixed mushroom, beef and spinach, sausage and parmesan. The choices are endless!

What type of sauce should I use?

Personally I love a simple aglio e olio (olive oil, garlic, chili and parmesan) for these raviolis. But feel free to use your favourite sauce: marinara, ragù, alfredo, etc.

Details

Prep Time
40 minutes
Cook Time
5 minutes
Total Time
45 minutes
Servings: 4

The Recipe

Ingredients

Pasta:
2 cups (280g) 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 (45g) corn starch or tapioca starch
1/2 tsp kosher salt
2 eggs + 2 egg yolks, beaten, at room temperature
1 1/2 tbsp dehydrated beet root powder
1 tbsp (14g) extra virgin olive oil
1/3 cup warm water

Butternut Squash Ricotta Filling:
500mL ricotta cheese, drained (hung overnight in cheese cloth)
1 cup butternut squash purée
kosher salt and ground black pepper to taste

Egg Wash: 1 egg, beaten

Directions

  1. Prepare Filling: Add all ingredients to a bowl and stir to combine. Season to taste. Start with 1 tsp of salt and 1/2 tsp pepper, and adjust to your taste. Chill in the fridge until ready to use.
  2. Prepare 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 the paddle attachment, place the flour, xanthan gum, corn starch, salt, and egg mixture. Mix on low until smooth and combined. Add the warm water and mix until moistened and fully incorporated. If the dough is too stiff, you can add a bit more water, 1 tbsp at a time, until the dough forms a ball to one side of the bowl.
  4. Transfer the dough to a lightly floured surface and cut into quarters. Work with one quarter at a time and cover the others with plastic wrap to maintain moisture.
  5. Using a rolling pin, roll the dough into a rectangle, about 1/4-inch thick. Feed each piece through the pasta machine starting with setting "1" (or thickest setting on the machine) and then feed through each setting (2, 3, 4...) to thin, ending in setting "5" (any thinner and the dough may tear). Repeat with the other quarters of dough.
    If hand rolling, use a rolling pin to roll out the dough on a lightly floured surface. Roll it out as thin as possible, about 1/8-inch thick. Repeat with the other quarters of dough.
  6. Use a heart-shaped cutter (or cutter of choice) to cut the dough.
    After you have cut out as much as you can, you can discard the scraps of dough, or save them to eat (prepare them the same way as step 8 below). The scraps make odd shaped pasta noodles, but they still taste great and it's a great way to reduce waste.
  7. Assemble the Ravioli: 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 a thin layer of egg wash. Place a second heart over top and press around the entire edge to seal. Repeat with the rest of the dough.
  8. Cook: Bring a large pot of salted water to a rolling boil. Gently add in a few raviolis at a time (do not crowd the pot) and cook for about 2 minutes, or until the pasta floats to the top. Scoop out using a slotted spoon. Add to a pan and toss with your favourite sauce. 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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