Comments on: Beet Ravioli

By: katieatthekitchendoor

katieatthekitchendoor — Sat, 24 May 2014 20:19:21 +0000

If you’re having trouble with the roasting method, boiling the beets should work fine as well!

By: Maria carolina

Maria carolina — Sat, 24 May 2014 17:30:23 +0000

Hi, i’ve tried to roast the beets in the oven but after 1 hours they hasn’t become tender yet. Would it be better to cook in boiled water?

By: Amanda

Amanda — Thu, 27 Mar 2014 19:37:19 +0000

I made the pasta today but for some reason it didn’t hold that deep bright beet color when cooked. It turned a dark pink. Tasted good though! :)

By: 7 Supreme Blood Orange Recipes | GoodVeg powered by Squidoo

7 Supreme Blood Orange Recipes | GoodVeg powered by Squidoo — Wed, 02 Jan 2013 13:41:25 +0000

[…] Looking for a mind-bogglingly beautiful main dish that will amaze everyone? If you’re a lacto-ovo vegetarian, try this Beet and Chevre Ravioli in a Blood-Orange and Fennel Sauce by Katie at the Kitchen Door. […]

By: katieatthekitchendoor

katieatthekitchendoor — Mon, 13 Feb 2012 05:22:07 +0000

I bet it would be just as delicious with just a simple browned butter sauce, or even a light orange-scented cream sauce. Let me know if you stumble upon anything good! Thanks for stopping by :-)

By: KC

KC — Mon, 13 Feb 2012 02:00:07 +0000

i want to make this for my boyfriend as a surprise, but neither of us are big on fennel. does anyone have any substitution ideas?

By: fredo73

fredo73 — Sun, 30 Oct 2011 16:59:51 +0000

This looks delicious and pretty! I heart beets! I’ve never made flavored pasta dough before but have toyed with the idea. Tonight I’m making a pasta dough that will be peppered with whole flat parsley leaves. It will sort of look like wallpaper. Anyway, your recipe looks fantastic!

By: Beet Ravioli: I Went Fancy « From Our Family Kitchen

Beet Ravioli: I Went Fancy « From Our Family Kitchen — Tue, 17 May 2011 16:33:50 +0000

[…] Ravioli skin from: Katie at the Kitchen Door […]

By: katieatthekitchendoor

katieatthekitchendoor — Wed, 27 Apr 2011 22:13:31 +0000

I didn’t have any staining that I recall! Perhaps a tiny bit under my nails, but other than that, a pretty clean recipe.

By: Jessica

Jessica — Wed, 27 Apr 2011 17:24:08 +0000

When you’re kneading and handling this dough with your hands does it stain? I’ve had some memorable encounters with beets in the past, and while I do love them, I’m curious if I will be wearing their trademark color after trying this recipe? Looks gorgeous and sounds delicious! Thanks!

By: katieatthekitchendoor

katieatthekitchendoor — Tue, 26 Apr 2011 16:28:02 +0000

That’s a GREAT idea. So full-circle. I still have some dough in my freezer so I might have to buy some greens just to try this out.

By: katieatthekitchendoor

katieatthekitchendoor — Tue, 26 Apr 2011 16:27:16 +0000

I used three medium-sized beets… about the size of a large fist, I would say. The variation in beet size can be countered by the amount of flour used, which is why I listed such a large range for the amount of flour. I hope you try and like it!

By: Sirena

Sirena — Tue, 26 Apr 2011 15:44:32 +0000

You know what would be rad? Make a pesto out of the beet greens – beautiful. Serve drizzled over the top – not covering it, an accent. It’ll be gorgeous.

By: Heather B

Heather B — Tue, 26 Apr 2011 15:37:00 +0000

That looks amazing! I absolutly love beets!

I just have one question, about how much beet is “three beets” since they range in size. I usually just get a big loose beetroot because theres less peeling and whatnot.

Would you say three beets = approx 1 cup? 3/4 cup?

If theres too much beet Im sure it would make it more dificult to work with

By: Web Deliciousness: Pasta! | Kitchen Dining Etc

Web Deliciousness: Pasta! | Kitchen Dining Etc — Tue, 26 Apr 2011 13:53:35 +0000

[…] I’m feeling particularly adventurous, I could take the beet ravioli one step further and make this recipe, by Katie at the Kitchen Door. A couple of weeks ago, I wasn’t sure what I was going to do […]