Red Rose Ravioli

Step into the art of handmade pasta and surprise your loved ones with these breathtaking

Red Rose Ravioli 🌹

In this tutorial, you’ll learn how to achieve a naturally vibrant red pasta dough using beet juice, how to build a silky, flexible dough from scratch, and how to shape it into elegant rose-style ravioli that look as beautiful as they taste.

This is pasta as craft—perfect for holidays, date nights, or anytime you want to turn dinner into an experience.

Full recipe below.

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Red Rose Ravioli Recipe

Makes about 12 large ravioli

Red Pasta Dough

This dough is intentionally flexible. Pasta making is not about rigid measurements—it’s about touch, texture, and intuition.

Ingredients

  • 2 cups “00” flour (or all-purpose)

  • 3 large eggs

  • 2 large egg yolks

  • ÂĽ cup fresh beet juice (or beetroot powder for color)

  • 1 tablespoon olive oil

Instructions

  1. Pour the flour onto a clean work surface and form a wide well in the center.

  2. Add the eggs, egg yolks, beet juice, and olive oil into the well.

  3. Using a fork, gently break the eggs and slowly draw flour in from the edges, a little at a time, until a thick, shaggy dough forms.

  4. Bring the dough together and knead for about 10 minutes, until smooth, elastic, and deeply colored.

  5. Lightly coat with olive oil, wrap, and let rest for at least 30 minutes before rolling and shaping.

Suggested Beet Filling

This filling mirrors the earthiness of the dough while staying light and creamy.

Ingredients

  • 1 medium beet, roasted and finely purĂ©ed

  • 1 cup whole-milk ricotta, well drained

  • ÂĽ cup soft goat cheese or finely grated Parmesan

  • 1 tablespoon fresh thyme leaves, chopped

  • Salt and black pepper, to taste

Instructions
Mix all ingredients until smooth and well combined. Transfer to a piping bag or use a small spoon to portion onto the rolled pasta sheets before shaping.

Serving Suggestion

Brown Butter & Sage Sauce
Melt unsalted butter over medium heat until foamy and lightly browned. Add fresh sage leaves, season with salt and pepper, and gently toss with the cooked ravioli. Finish with grated cheese if desired.

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