Homemade beetroot ravioli is one of those dishes that looks impossibly impressive yet comes together with just a handful of simple, beautiful ingredients. In this recipe, the earthy sweetness of fresh beetroot is folded into silky pasta dough, then filled with a creamy blend of Sharpham Ticklemore Goat’s Cheese and ricotta. Finished with brown butter and crisp sage, it’s a restaurant‑worthy plate that celebrates colour, craftsmanship, and the delicate flavour of one of Devon’s most beloved cheeses.Whether you’re planning a special dinner, cooking for friends, or simply love making pasta from scratch, this beetroot ravioli is a show‑stopping dish that’s surprisingly achievable at home.Why You’ll Love This Recipe-Show‑stopping colour thanks to natural beetroot juiceCreamy, tangy filling featuring award‑winning Ticklemore Goat’s CheesePerfect for entertaining—beautiful on the plate and full of flavourSeasonal and fresh, ideal for spring and early summer menusA great make‑ahead dish for dinner parties or weekend cookingAbout Ticklemore Goat’s Cheese:Ticklemore is a handcrafted Devon goat’s cheese known for its light, lemony freshness, crumbly-yet-creamy texture, and clean, bright finish. Its delicate flavour pairs beautifully with sweet beetroot and nutty brown butter, making it the perfect centrepiece for this ravioli.Serving SuggestionsServe with a crisp green salad dressed with lemon and olive oil.Pair with a chilled glass of Sandridge Barton Dart Valley Reserve or a dry rosé.Add toasted pine nuts for crunch or drizzle with balsamic reduction for sweetness.
Ingredients
Beetroot Pasta
- 250 g 00 Pasta Flour
- 1 Egg
- 2 Egg Yolks
- 40 g Beetroot juice
For the Filling:
- 100 g cooked beetroot sliced thinly (2 mm)
- 200 g Sharpham Ticklemore Goats cheese grated
- 150 g ricotta
- Sprinkling of nutmeg
- 3 tbsp Sea salt
- 100 g butter
- Bunch sage leaves
Instructions
To make the pasta dough:
- Place the flour into a bowl and make a well
- Pour in the beetroot juice and add the eggs and egg yolk
- Using a fork mix the eggs, juice and flour together so it forms a rough dough.
- Take the rough dough out and knead the dough into a smooth ball.
- Put the dough in the fridge wrapped in cling film
To make the filling:
- Put the Ricotta, grated Tickelmore and nutmeg into a bowl and mix.
- Take the dough out and cut in half (it’s easier to roll in two halves).
- Roll the dough out, turning the sheet over each time you roll. Until the sheet is super thin and you can see your hand through it when you hold it up to the light.
- Using your cutter cut out the pasta sheets.
- 1. Pick up a cut pasta sheet shape.
- 2. Put the thin slice of beetroot in the middle and then put a teaspoon of cheese mixture on top.
- 3. Using a little beetroot juice or water use your finger to go round the edge of the pasta shape
- 4. Place another pasta shape on top and using your finger and seal the ravioli parcel.
- Repeat Steps 1 to 4 until you have created all your pasta shapes.
- Boil a large saucepan and add 3 tsp on sea salt.
- Put the ravioli into the water, bring to the boil. The pasta will be cooked when the pasta floats to the top of the water.
- Melt the butter and the sage in a small saucepan.
- Drain the pasta.
- Add the butter and sage and top with some grated Ticklemore enjoy.