This Healthy Beetroot Ravioli is a beautiful combo flavors and colors! The sweet and earthy flavor of beetroot pairs perfectly with the salty, garlic-filled cashew butter filling, creating a blend of flavors that is undeniably delicious! For those who appreciate healthy, tasty, and visually stunning food, I think you’ll love this one! The vivid pink hue of beetroot makes this dish one of my favorites to make. Plus, the health benefits of beetroot are undeniable, making it a win-win ingredient. Not only that, this recipe is gluten free, dairy free, and is made using an organic chicken sausage. 🍅💕
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How to Make Healthy Beetroot Ravioli
Ravioli Ingredients
- 2 Cups Gluten Free Flour I used cassava flour
- 1 Beet roasted
- 2 Eggs
- 1 Teaspoon Salt
Cashew Butter Filling Ingredients
- 2 Cups Cashews soaked
- 1/2 Yellow Onion
- 1 Tablespoon Fresh Oregano
- 3 Cloves Garlic
- 1 Teaspoon Basil dried
- 1 Teaspoon Pepper Flakes
- 1 Teaspoon Salt
Tomato & Chicken Sausage Sauce Ingredients
- 2 Roma Tomatoes sliced
- 2 Cups Cherry Tomatoes whole
- 1/2 Yellow Onion
- 4 Cloves Garlic minced
- 1 Tablespoon Fresh Oregano
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 4 Chicken Sausage Links
Step-By Step Instructions
How To Roast A Beetroot
To start, you will want to roast the beet. Preheat your oven to 400°F. Begin by scrubbing the beets to make sure the outside is clean. Once clean, place them on a large piece of tin foil And wrap the tin foil around the beets. This will trap the steam and ensure the beets are evenly cooked. Place the wrapped beets in the preheated oven and bake the beets for about 40 minutes.
During baking, it’s important to check the beets every 20 minutes to avoid overcooking. The exact baking time can vary depending on the size of the beets. When they are ready, you should be able to easily pierce them with a knife.If you notice the beets starting to burn on the bottom, it’s a sign they’ve been in the oven for too long. In this case, remove them promptly to prevent any unpleasant burnt flavors.
Once the beets are fully cooked, carefully unwrap them, transfer them to a bowl, and allow them to cool completely before using them in this recipe. This cooling process helps the beets retain their moisture and makes them easier to peel and work with in your recipe. It also prevents the eggs from cooking when making the ravioli dough!
Chop & Make The Filling
While the beet cooks, chop the Roma tomatoes, 1/2 onion, garlic, herbs, and chicken sausage. I usually use sausage links and cut them in to rounds, but feel free to use ground chicken sausage as well! In a medium to large non-stick pan, combine the tomatoes, half of the yellow onion, oregano, garlic, olive oil, and salt. Let this simmer on low heat for about 15 minutes. Meanwhile, brown the chicken sausages in a separate pan on medium heat.
If you’re using raw chicken sausage, it’s important to ensure that it is cooked through to a safe internal temperature, 165°F—but you can usually tell by looking at it that it’s done! Here’s how you can tell when chicken sausage is done browning. Chicken sausage will change color as it cooks. Raw chicken sausage is typically pinkish, while cooked sausage will turn white or golden brown. Once the sausage is fully cooked and browned, add it to the pan with the tomatoes.
To make the filling, get out a food processor or blender, and blend the cashews, other half of the yellow onion, oregano, garlic, basil, pepper flakes, and salt until smooth. This will be the delicious filling for your ravioli!
Make the Beetroot Ravioli Dough
To make the dough for the raviolis, peel and puree the cooled beets in a food processor or blender. Mix in the eggs. On a clean surface, place cassava flour and make a well in the center. Pour in the beet mixture and stir with a fork until a dough forms. Knead the dough until it is stretchy, adding more flour if needed. Roll the dough with a rolling pin until it is about 1/8 inch thick. Use a cookie cutter, cup, or whatever you have available to cut out circles of dough. This recipe should give you enough for about 12 raviolis (24 dough circles).
Assemble & Cook The Ravioli
Once all the ravioli circles are made, use a small cookie scoop to add the filling to the center of a dough circle. Cover with another dough circle, press the sides together, and then press the edges with a fork to seal. Repeat until all the raviolis are formed. Heat olive oil in a large pan over medium heat. Sear the ravioli on each side until lightly browned. Serve the ravioli with a generous amount of sauce and chicken sausage. Enjoy your Healthy Beetroot Ravioli!
Ingredient Alternatives For Healthy Beetroot Ravioli
I believe that cooking should be a joyful experience that accommodates everyone’s preferences and dietary needs. So I compiled a list of ingredient alternatives for the Healthy Beetroot Ravioli recipe, so you can customize it to suit your tastes and dietary restrictions.
Flour Options: If you’re gluten-free, you can substitute the cassava flour with almond flour, coconut flour, or a gluten-free all-purpose flour blend. If you’re not looking to use gluten-free flour—you can use whole wheat flour instead of cassava flour for a nuttier flavor and added fiber.
Filling Options: To make the filling vegan, you can use a plant-based alternative for the cheese, such as vegan cheese or nut-based ricotta.
Meat Options: If you prefer a different protein, substitute the chicken sausage with pork sausage, turkey sausage, chicken, ground beef, or a plant-based sausage alternative.
Sauce Options: For a creamy sauce, you can mix cashew cream with herbs and garlic instead of using a tomato-based sauce. A fresh basil pesto can also be a delicious alternative to the chicken sausage & tomato sauce, adding a burst of flavor to your ravioli.
Spice it up!!! Add some heat to your ravioli by incorporating red pepper flakes or chili powder into the filling. Experiment with different fresh herbs like thyme, rosemary, or sage to enhance the flavor of your ravioli.
I hope this helps! After all, cooking is all about making delicious food that brings joy to your table, no matter your preferences or restrictions!
Frequently Asked Questions
Yes, you can use pre-cooked beets to save time. Simply skip the baking step and proceed with the recipe using the pre-cooked beets.
Yes, you can use other gluten-free flours like almond flour or a gluten-free all-purpose flour blend. However, the texture and flavor may vary slightly.
Yes, you can freeze the uncooked ravioli on a baking sheet until firm, then transfer them to a freezer bag or container for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
Healthy Beetroot Ravioli pairs well with a simple salad dressed with balsamic vinaigrette or a side of roasted vegetables.
Yes, you can use any type of sausage you prefer, such as pork, turkey, or a plant-based sausage alternative.
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before rolling and shaping the ravioli.
Enjoy!
Enjoy this easy homemade recipe as you take your first bite of these Healthy Beetroot Ravioli! The earthy sweetness of the beetroot, the creamy richness of the filling, and the perfect texture of the ravioli all come together beautifully. Whether you’re a seasoned chef or just starting out in the kitchen, I hope you enjoy my recipe! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy
If you loved this recipe, try my homemade Gluten Free Lemon Rosemary Sweet Potato Gnocchi! 💕
Healthy Beetroot Ravioli
Ingredients
Ravioli
- 2 Cups Gluten Free Flour I used cassava
- 1/2 Beet
- 2 Eggs
- 1 Teaspoon Salt
Vegan Filling
- 2 Cups Cashews soaked
- 1/2 Yellow Onion
- 1 Tablespoon Fresh Oregano
- 3 Cloves Garlic
- 1 Teaspoon Basil dried
- 1 Teaspoon Pepper Flakes
- 1 Teaspoon Salt
Tomato
- 2 Roma Tomatoes sliced
- 2 Cups Cherry Tomatoes whole
- 1/2 Yellow Onion
- 4 Cloves Garlic minces
- 1 Tablespoon Fresh Oregano
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 4 Chicken Sausage Links optional
Instructions
- Preheat the oven to 400℉.
- You will then bake the beet. To do this, clean the beet well by scrubbing the outside. Wrap it in tinfoil and bake for 40 minutes, or until you can easily pierce it with a fork.
- In the meantime, chop the veggies, garlic, herbs, and chicken sausage. In a medium to large pan add the cherry & Roma tomatoes, 1/2 of the yellow onion, oregano, garlic, olive oil, and salt and let it simmer on low heat for about 15 minutes. In a smaller pan, brown the chicken sausages. Once the chicken sausage is browned—add it to the sauce.
- Using a food processor or blender, combine the soft cashews, other half of the yellow onion, oregano, garlic, basil, pepper flakes, and salt. Blend well until it is a hummus like consistency! This is the filling for the ravioli.
- Once the beet is finished boiling, purée it in a food processor or blender. Let the purée cool and mix with two eggs. Put two cups of cassava flour on the surface you will be making the raviolis. Make a little hole in the middle of the flour for the eggs & beet mixture and pour into the hole. Start stirring the egg mixture with a fork and the dough will begin to form and thicken. Once it is thick enough to knead begin kneading the dough until it is stretchy. If it is too wet, add more flour.
- Roll the dough using a rolling pin until it is about an 1/8 inch thick. Use a cup, cookie cutter, whatever you have available to cut out circles of dough. This recipe should give you enough for about 12 raviolis (24 dough circles). Once all of the ravioli circles are made, using a small cookie scoop, add the filling to the top of the circle of dough. Cover with another dough circle, press the sides, and then press the edges with a fork. Repeat until all of the raviolis are formed.
- Get out a large pan, add about a tablespoon of olive oil and turn to medium heat. Sear the ravioli on each side until it is lightly browned.
- Serve 3 ravioli with a generous amount of sauce and chicken sausage! Enjoy!
Love the pink. Fun & easy to make! I used ground sausage over links.