Potato and Mint Beetroot Ravioli with Sage Butter

Name: Potato and Mint Beet Ravioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 Beetroot (small/medium); ⅓ cup Water; 2 cups Flour (High protein flour like bread flour) or all-purpose flour (plus flour for dusting); 3 Potatoes (medium); 2 tsp Salt (for pasta); 2 tsp Salt (for potatoes); 2 tbsp Butter (vegan); 6 Leaves of fresh Mint

Contents

Oh this recipe is fun to make! The colours. The smell. The taste! It feels so luxurious and yet so simple. Fun to make with the kids or something special to serve up for your loved ones on Valentines day.

Benefits of Beetroot

Beets contain a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure and stroke.

Benefits of Mint

Mint leaves are anti-inflammatory in nature which helps in reducing any inflammation in your stomach. Mint leaves also helps relieve indigestion. Mint leaves are rich in phosphorus, calcium and vitamins like C, D, E and A which improve the body’s immune system.

Benefits of Potatoes

Potatoes are full of antioxidants that work to prevent diseases and vitamins that help your body function properly. Potatoes are a good source of fibre.

Homemade pasta is always a treat, but the rich, creamy filling is what makes this potato and mint ravioli recipe so special. These wholesome ingredients pack it with irresistible fun flavor:

Potatoes – It makes the filling super creamy without any cheese or cream.
Mint – For a splash of brightness.
Fresh sage – Because nothing’s better than fresh sage fried in butter!
And sea salt and fresh black pepper – To make all the flavors pop!

AuthorGypsyCategoryLunch, SupperDifficultyIntermediate

Such a simple and yet luxurious recipe. Potato and mint goes together so beautifully and making beautiful red / pink ravioli is so fun to make with kids. This recipe makes playing with your food super fun. Smothered in sage butter or white pasta sauce makes this a very tasty recipe.

handmade beet ravioli stuffed with potato mint

Prep Time20 minsCook Time20 minsTotal Time40 mins

3 Beetroot (small/medium)

⅓ cup Water

2 cups Flour (High protein flour like bread flour) or all-purpose flour (plus flour for dusting)

3 Potatoes (medium)

2 tsp Salt (for pasta)

2 tsp Salt (for potatoes)

2 tbsp Butter (vegan)

6 Leaves of fresh Mint

You will need the main ingredients, which is potatoes, beetroot, mint and flour.

Steam your beetroot. It is ready when you can insert a knife easily. Let them cool down and peel. You can use already cooked beetroot as well.
Blend your cooked beetroot with 1/3 cup of water.
Add your beetroot liquid to your flour.
Add 2 tsp of salt.
* You can add 2 tsp of oil as well to your dough if you want a richer dough. * I left the oil out, as it tastes great without it. The less ingredients, the simpler things are.

Mix the beetroot liquid and flour together to form a stiff dough. Let it rest for minimum of 30 minutes. Wrap it, so that it doesn't dry out.

Peel your potatoes and cut them into smaller pieces. Boil the potatoes in water until they are soft. Drain the water. Add the butter, mint (finely cut) and 2tsp of salt.

Mix it all together to form a stiff mashed potato consistency.

I don't have a rolling pin. But I used an old glass bottle to roll the dough out really thin. I can't stress this enough. Try and roll it as thin as you possibly can. Don't forget to dust your work surface and bottle with loads of flour.

Use a cookie cutter to cut out shapes. on the one side, add a spoonful of your potato mixture.

Use your finger and dip it into water. Add water around the rim of the shape without a filling.

Place the shape on top of the filled shape and gently press the sides together.

Boil your ravioli in salt water for about 3 - 5 minutes. The ravioli will pop up to the top when ready. Spoon them out onto a plate and serve with your favourite pasta sauce.

Ingredients