If you have been following my blog or my channels for some time you would realize by now that I love Italian food and would go to great lengths making it at home. I love making vegan/vegetarian pasta at home and make several versions. Ravioli is such a light and easy one to make and I add any veggie/nut at my disposal to make them.

Since we had such beautiful beets lying around, I made beet ravioli yesterday with a classic Spinach and mushroom filling. Added some roasted sunflower seeds for that extra texture and nutritional value.

I also used a 50:50 ratio of all-purpose flour and regular whole wheat flour to increase the fibre content in the dish.

PREPARATION TIME: 15-20 minutes
COOKING TIME: 10 minutes


For the filling –

  1. Mushrooms – 7-8, diced
  2. Spinach – 1 cup
  3. Sunflower seeds – 2 tablespoons, toasted
  4. Ricotta cheese – 2 tablespoons
  5. Garlic – 2 cloves
  6. Chilli flakes- 1 teaspoon
  7. Olive oil – 1 tablespoon
  8. Salt – to taste

For the dough –

  1. Beetroot – 1 small
  2. Whole wheat flour – ½ cup
  3. All-purpose flour – ½ cup
  4. Red chilli flakes – 1 teaspoon
  5. Olive oil – 1 tablespoon
  6. Salt – to taste

For the sauce –

  1. Butter – 5 tablespoons
  2. Lemon juice – 2 tablespoons
  3. Lemon zest -1 lemon
  4. Sage -2 leaves



  1. Boil a small pot of water and add peeled beet to it. Simmer for 30-40 minutes.
  2. Take the beet out, cool it slightly and then grind it.
  3. Sieve the beetroot into a bowl.
  4. Add all-purpose and whole wheat flour, chilli flakes, olive oil and salt and knead the dough.
  5. If needed, add a small amount of water.
  6. The dough should neither be too soft nor too hard.
  7. Let it rest for an hour or so.
  8. In the meantime, toast some sunflower seeds in a pan and lightly crush them and keep them aside.
  9. Add olive oil to the pan and add 2 crushed garlic cloves to it.
  10. Add diced mushrooms and chopped spinach next.
  11. Allow them to cook for 1-2 minutes.
  12. Add chilli flakes and salt and allow the mix to cook and water to evaporate.
  13. Take it from the heat and add crushed sunflower seeds and ricotta cheese.Ravioli-filling-spinach-mushroom
  14. Heat a big pot of water and add some salt to it.
  15. Once the dough has rested well, roll it on a small surface until it is very thin.
  16. Cut out rectangular strips of the flattened dough.
  17. Add small amounts of filling to it and cover with a rectangular strip of the same size.
  18. Use a fork to make small patterns on the side.
  19. Once the pot of water boils, add the ravioli in small batches and allow them to cook until they come on top and start floating.
  20. Remove them carefully.
  21. In a pan, heat the butter and add sage leaves to it.
  22. Remove from heat and add the zest of a lemon and some lemon juice.
  23. Add on top of the ravioli and serve hot.