Last updated on April 8th, 2019
Vibrant red beet ravioli with pillows of herbed ricotta and goat cheese wrapped in a gluten-free high-protein chickpea beet pasta then topped with sage brown butter and fried beet chips. Pasta so tender, no one will ever believe that it’s gluten-free!
The first plating of this chickpea beet ravioli was the product of a ladies weekend in Nevada City with Alanna, Erin, & Emma. Going into the weekend, I needed to test a chickpea beet pasta for a guest post on KitchenAid’s blog and Alanna was craving ravioli. The rest just sort of happened. I feel like there’s a joke that starts, “four food bloggers walked into a kitchen…” where this dish is the punchline. Only no one is laughing because we’re all too busy stuffing our faces with deliciously buttery pillows of ravioli.
Here’s the scene: At a cabin in the woods, we made the dough in a blender and I rolled it out using a hand-crank pasta roller, spreading flour across every surface of the dining table (as pictured). We filled the pasta sheets with pockets of herbed ricotta and goat cheese because I literally can’t stop buying baskets of Bellwether Farm’s fresh whole milk ricotta. Can’t stop. Won’t stop.
As our sauce, there was brown butter hinted with the prettiest bundle of sage with purple blossoms that Alanna snagged on her way up. In that butter, we pan-fried the ravioli – this really was the best idea ever. Our attempt to perk up the red hue in the pasta added a buttery crispy exterior that is everything I want to eat forever.
Then fried beet chips because…when in
Rome the woods, right? Also it turns out Erin is a master paper-thin beet slicer and why pass up an opportunity to observe her knife skills?
What I’m trying to say is: guys, this recipe is epic. I recommend it for a retreat when you’ve got three people to assist (especially as a third arm for wine drinking) or a dinner party where you want to impress your guests and have all day to prepare.
I also highly recommend having awesome friends around to document the pasta-making with gorgeous photos – even if in 95% of Erin’s photos, I look like I’m trying to make love to the pasta maker (delete). I blame the wine. We just booked our next ladies weekend (this time with Amanda too!) – suggestions for what we should make this time?
While visiting my friend Sherrie in St Louis a few months after the woodsy ravioli fest, she requested we break in her KitchenAid pasta roller attachments by making pasta together. Specifically this chickpea beet ravioli. With Christina + family joining us for dinner, we prepped our ravioli and I naively expected to be ready on time. Fortunately Christina’s lil’ gal likes beet chips as snack. In the end we were only about an hour late (even with all hands on deck stuffing the ravioli), but the stand mixer pasta roller saved us decades.
The result: 100% worth it. (…Right?…Guys?).
Also if you are interested in just making the beet chickpea pasta as fettuccine with some brown butter and goat cheese – head over to the KitchenAid blog for my original post with more pictures!
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox *If you're here for the pasta and want to make simple chickpea beet fettuccine with brown butter and goat cheese, find my instructions over on the KitchenAid Blog! **I've tried to make this pasta without the xanthan gum and it does not work - it is too brittle and crumbly.
Chickpea Beet Pasta Ravioli
Chickpea Beet Pasta Ravioli
*If you're here for the pasta and want to make simple chickpea beet fettuccine with brown butter and goat cheese, find my instructions over on the KitchenAid Blog!
**I've tried to make this pasta without the xanthan gum and it does not work - it is too brittle and crumbly.