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Beet Ricotta Ravioli

Amy Kritzer
It's ravioli, made out of beets! Beet Ricotta Ravioli. You fancy.
5 from 2 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main
Cuisine Jewish
Servings 4


  • 3 medium beets washed well and peeled, with their greens
  • ¼ cup good quality ricotta cheese drained if very wet
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh dill
  • Kosher salt
  • Fresh cracked black pepper
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • ¼ cup walnuts chopped
  • ¼ cup cilantro leaves chopped


  • Using a mandolin, slice beets as thin as possible. Then, using a 1½ or 2-inch cookie cutter, cut slices into even sized circles.
  • In a small bowl, mix together ricotta, lemon zest, dill and salt and pepper to taste. At this point, you can assemble two raw beets with a dab of ricotta mixture in between. Or, blanch the beet ravioli. Bring a medium pot of salted water to a boil and lower to a simmer. Place a small dab of ricotta mixture between two beet slices and seal, using a little water if necessary.
  • Blanch a few beet ravioli at a time for a few seconds just to cook, removing onto paper towels with a slotted spoon. Repeat with remaining ravioli. If your beets are not sticking together well, you can blanch the beet slices separately and assemble with ricotta after.
  • Serve beet ravioli over beet greens. Drizzle with olive oil, lemon juice, salt and pepper. Garnish with walnuts and cilantro and serve immediately.
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