Filled pasta with beetroot and pistachios (receipe)



Filled pasta with beetroot and pistachios

Course Main Course
Cuisine Italian
Keyword beetroot, filled pasta, homemade pasta, pasta, pistachios
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 portions


  • 1 middle sized beetroot
  • olive oil
  • 140 g white flour 00 is the best to use
  • 60 g durum wheat semolina
  • 2 eggs
  • 3 table spoons ricotta the dryer the ricotta, the better it is
  • 2 table spoons soft chèvre make sure to use a creamy and not a hard cheese
  • 2 handfull ruccola or any other herb you want to use. You could also use the leaves of the beetroot
  • 100 g pistachios try to get hold of the non-salted version. Alternatively pine nuts will also work well
  • extra hard cheese you can use Parmesan or any other hard cheese you have


  • Wash the beetroot, halve it and with a drop of olive oil and some salt, let it cook at 200 degrees covered with aluminium foil in the oven. You want the beetroot to be a bit soft, but still crunchy. Depending on the size of your beetroot, this might take up to 45 minutes. Once it is cold, peel it and cut it into small dices.
  • Roast the pistachios and set aside.
  • Mix the ricotta and the chèvre, add some salt and put this aside.
  • In the meantime prepare the dough by adding the flour and the semolina, the two eggs and 2 table spoons of luke warm water. Since every flour reacts differently, you might need to add more water as you go along. Knead the dough, but be careful not to put too much pressure onto it. You should end up with a soft, but compact dough, which you can roll out to a square/rectangle. Ensure to roll the dough out as thin as you can...for filled pasta the dough needs to be a lot thinner than for papardelle, for example.
  • The easiest shape, and the shape with the least of waste, are simple rectangles. You can of course come up with any shape you feel like, ravioli, cappelletti, etc. For squares, which were roughly 6 cm x 6 cm, I used one heaped espresso spoon of filling. Be careful not to use too much filling. Close each ravioli by putting some water on each side and then carefully pressing the sides together. It is important that the sides are really sealed so that the filling does not fall out when cooking the pasta.
  • Prepare a large pan with some olive oil, add the beetroot and the ruccola. Let this mixture simmer on low heat while you cook the pasta.
  • In the largest pot you have, boil a lot of water, add some salt and then gently let the filled pasta glide into the water. Once the pasta has risen to the water surface, it is ready to be taken out.
  • Add the cooked pasta to the beetroot / ruccola mixture and carefully mix all together. You will see that your pasta will get the colour of the beetroot.
  • Serve the pasta with the roasted pistachios and some greated cheese on top. Add some fresh pepper.

Comments (1)

  1. Rhia

    You should do this professionally, Antonetta! Beautiful photos, fantastic recipes and a great variety of dishes. Brava! Let me know if you do takeaway 🙂

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