Vegan Beetroot Ravioli – tasty and colourful homemade pasta

by Milena

Ingredients needed for the Vegan Beetroot Ravioli

Pasta Dough

  • 300 g flour (wheat, semolina or 50/50 mix)
  • 150 ml beetroot juice
  • 1/2 ts salt
  • 2 tbs olive oil

Ravioli Filling

  • 150 g vegan cream cheese from the store or homemade 
  • 1 ts thyme leaves dried or fresh 
  • 3 tbs beetroot juice optional for color
  • salt to taste

For Serving

  • 2 tbs olive oil
  • 1 handful mushrooms
  • 1 red onion chopped
  • 20 g walnuts chopped
  • fresh herbs thyme, rosemary or sage

Beetroot ravioli is a delicious and colorful variation of traditional Italian ravioli. Traditionally t is made by using a mixture of beetroot puree or juice, flour, and egg to create the pasta dough, which is then filled with creamy ricotta cheese. The beetroot gives the pasta a vibrant, pinkish-purple hue, making it an attractive dish to serve.

I tried the vegan version of it using for the dough just flour, beetroot juice, and a bit of olive oil and the pasta dough was really great and easy to work with.

Raw Beetroot Ravioli

Beetroot ravioli is often served with a simple butter and sage sauce. It is a perfect vegetarian option for a dinner party or a cozy night in, as it is both flavorful and filling. If you want to do my vegan option you just use olive oil and fresh herbs. Sage adds a great flavour to the oil but rosemary and thyme also work great.

This vegan beetroot ravioli can also be made in advance and frozen, making it a convenient meal option for busy weeknights.

Overall, beetroot ravioli is a unique and delicious twist on traditional ravioli and a must-try for pasta lovers looking to experiment with different flavours and colors.

One of the best things about this vegan beetroot ravioli is how versatile it is. You can customize the filling to your liking by adding different herbs or spices. I made these few times and used store-bought cashew cream cheese. The result was really delicious and it saved me time. But I also did my own homemade cream cheese but somehow it never gets so creamy as the one in the store. Or if you find a vegan “feta” you can also try preparing the filling with it. I was very pleased with the result.

If you want to make the filling pop out you can use curcuma to make it yellow for example. There are so many ways to play around with this recipe.

The bright pink color of the beets makes this dish a feast for the eyes as well as the stomach. I made the pink ravioli just before Valentine’s Day and also made few heard shape ravioli which was a bit tricky and time-consuming. Is a pity the photos turned really bad.

Veagn Beetroot ravioli
Vegan Beetroot Ravioli

If you are looking for other colourful recipes then check out those – BEETROOT SPREAD WITH SUNFLOWER SEEDS, GREEN PEA AND CHICKPEA CREAM SOUP.

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And here is how to prepare this delicious and colorful Vegan Beetroot Ravioli

Vegan Beetroot Ravioli

If you're looking for a vegan dish that's not only tasty but also visually stunning, look no further than this beetroot ravioli.
Course Main Course
Keyword beetroot, pink, ravioli, vegan
Prep Time 40 minutes
Cook Time 4 minutes
Servings 4


  • 1 large bow
  • 1 rolling pin
  • 1 large pot
  • 1 pan


Pasta dough

  • 300 g flour wheat, semolina or 50/50 mix
  • 150 ml beetroot juice
  • 1/2 ts salt
  • 2 tbs olive oil


  • 150 g vegan cream cheese store-bought or homemade
  • 1 ts thyme leaves dried or fresh
  • 3 tbs beetroot juice optional for color
  • salt to taste

For serving

  • 2 tbs olive oil
  • 1 handful mushrooms
  • 1 red onion chopped
  • 20 g walnuts chopped
  • fresh herbs thyme, rosemary or sage


  • To make the vegan beetroot ravioli, you'll first need to prepare the pasta dough. Mix together the flour and the salt, and then make a well in the center. Add the juice and olive oil. Mix slowly and add more and more flour to the well. When the mixture gets firm, you can start to knead until smooth. Form a ball and let the dough rest in the fridge to 30 minutes.
  • While the dough is resting, you can prepare the filling. If you use homemade cream cheese, then follow you favourite recipe. Add the seasoning and mix well.
  • You do not need a pasta machine if you do not have one. I used the rolling pin and rolled the dough as thin as I could. Split the dough so you can roll it easily.
  • Cut small circles ( 7-8 cm) with using a glass top or a cookie cutter. With cookie cutter I did a few heard shaped ravioli but it was very time-consuming. I am not having a round cookie cutter so using a glass.
  • Place 1/2 tbs of the filling in the center of each dough circle. Brush the ends with a bit of water and fold into half-circles. Check if you need water when making the first ones. When the dough is freshly rolled it might not need the water. But when it dries out, it will. Press the ends with your fingers and then seal them using a fork.
  • In a large pot, bring salted water to boil and reduce the heat. The water should be simmering but not boiling. Cook the ravioli for 3 to 4 Minutes. Take ravioli out of the water with a skimmer and let drain.
  • In a pan, add the olive oil and the fresh herbs. Then sauté the onions and mushrooms. Turn the heat down and add the ravioli in the pan just so that they get the olive oil.

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