Cooking Club: Valentine’s Day Edition

Recipe by Emma Moore

Making your own ravioli is surprisingly straightforward, so it doesn’t require any fancy tools to recreate Cooking Club at home. You just need a good rolling pin, a hefty bag of flour, and ideally a few helping hands. The recipe makes a big batch so feel free to freeze half of the uncooked ravioli for another night.

A few notes before we begin: calling it beet ravioli is a bit deceiving. The beets add a vibrant magenta hue to the pasta dough, but don’t overwhelm with flavor. So if you’re really looking for a strong beet flavor, feel free to add some chopped up to the filling.  

The true star of the show, however, is the luscious goat cheese and ricotta filling, which would taste right at home atop a toasted bagel or as a dip for baby carrots (if it doesn’t all get eaten up in the process).


The recipe is adapted from Love and Oil Olive and The Italian Dish Blog.


  • small beets, scrubbed 3
  • olive oil 3 tablespoons
  • large eggs 3
  • all-purpose flour 2 cups (plus more for dusting)
  • fresh ricotta cheese 3/4 cup
  • finely chopped fresh chives 2 tablespoons (plus some for garnish)
  • finely chopped fresh thyme 2 tablespoons
  • coarse salt
  • freshly ground pepper
  • butter 1/2 stick
  • pine nuts 1/2 cup
  • Directions


    Mix ricotta, goat cheese, chives, thyme, salt, and pepper for the filling. Refrigerate.


    Preheat the oven to 400 degrees F. Line a baking sheet with foil. Trim the ends off the beets and place on the foil. Drizzle with just a little olive oil and some salt and pepper and roast for 45 minutes. Then set aside to cool.


    When the beets have cooled, take a small knife and peel off the skins. Roughly chop the beets and place in a food processor. Add the eggs and flour. Pulse until a ball of dough forms. Keep checking the dough, adding flour a tablespoon at a time. You want the dough thoroughly mixed, not quite dry but a only a little sticky. Once it’s ready, take the dough out, knead a little on the counter and place on a sheet of floured plastic wrap and wrap. Let the dough rest for at least 20 minutes.Take your cheese filling out of the fridge and let the chill come off a little.  


    Prepare your countertop with a light dusting of flour. Unwrap and cut the dough into 8 equal pieces. With a floured rolling pin, roll out one piece of dough on the countertop to a ¼ inch thickness or almost translucent and very thin. To cut out the ravioli, use the rim of a glass cup. Punch out circles of dough with an upside down glass, similar to using a cookie cutter. Fill a shallow dish with warm water. Using a spoon, place a dollop of cheese filling (about a 1.5 teaspoons) slightly off center, atop the dough circle. Dipping your fingers into the warm water, run them along the edges of the dough circle, to create a cohesive binding.   Next fold the dough circle in half and crimp with a fork.


    Bring a large pot of salted water to a rolling boil. Carefully lower ravioli into the boiling water and cook for 4 minutes.


    For the sauce melt butter in a saucepan over medium-high heat. Cook for 5-8 minutes or until butter is lightly browned. Toast the pine nuts in the oven on a baking sheet at 375, for 5-10 minutes until golden brown.


    To plate, drizzle the ravioli with brown butter sauce and sprinkle with toasted pine nuts and chives.