Roasted beetroot gives this ravioli recipe an intense, rich and slightly sweet flavour. You could cheat and just use wonton wrappers instead of making the pasta to speed the process up a bit.






Skill level

Average: 5 (4 votes)


Ravioli filling

  • 2 large beetroots
  • salt
  • freshly ground pepper
  • 2 tbsp olive oil
  • 2 tsp grated horseradish
  • 20 tarragon leaves

Ravioli dough

  • 1 cup plain flour
  • 2 eggs
  • 1 tbsp olive oil
  • 1 beaten egg, for brushing

Horseradish cream


  • 2 tsp grated horseradish
  • 1 tsp white wine vinegar
  • 2 tbsp creme fraiche

To garnish 

  • ½ cup baby beetroot leaves
  • 2 tsp red wine vinegar
  • extra tarragon leaves
  • parmesan cheese, grated



Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make ravioli filling. Steam whole beets for approximately 40 minutes or until soft.

Preheat oven to 150ºC. Peel and chop beetroot into quarters and place in a baking dish. Sprinkle with salt and pepper and coat with olive oil. Bake for about 1 hour. Allow to cool.

In a food processor, blend beetroot, horseradish, tarragon leaves and extra cracked pepper until combined.

To make the ravioli dough. Sift flour into a large bowl, add eggs and olive oil. Knead dough on a lightly floured surface until smooth and roll through a pasta machine until 1-2 mm thick. Cut into 10 cm squares (ready-made wonton wrappers can be used as an alternative). Brush edges with beaten egg.

Roll beetroot mix into small flat balls with your hands and place into centre of each ravioli square. Cover with another square and press edges firmly to seal.

In a large saucepan bring water to boil and add some salt and a little olive oil. Cook ravioli for approx 3-5 mins.

Combine horseradish, white wine vinegar and crème fraiche. Drizzle baby beetroot leaves with the vinegar.

Drain ravioli and serve topped with tarragon, horseradish cream mix, baby beetroot leaves and grated parmesan.