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Beetroot and Cashew Pesto Ravioli Recipe – A Colorful, Plant-Powered Pasta
This beetroot and cashew pesto ravioli recipe is a beautiful way to let vegetables take center stage, both in flavor and presentation. The naturally pink pasta dough is made with beet juice, while the inside bursts with a bright green, cashew-based pesto. It’s a stunning dish that brings freshness, color, and creativity to the table.
The pasta dough is completely vegan, made with a simple mix of flour, semolina, salt, and beet juice. I added a bit of Asiago cheese to the filling for extra richness, but if you’re keeping things fully plant-based, you can easily leave it out. The cashew pesto still delivers bold, nutty flavor with lots of herby brightness.
Why I Love This Pasta
Lately, I’ve been deep in a pasta phase and finally feel confident with the 2-to-0.75 flour-to-liquid ratio. It’s my go-to base now, and this time I used it to experiment with color and texture for a family dinner. The dough is easy to knead, soft, and smooth, making it a great option for beginner pasta makers like me.
I also had the chance to try out my new pasta cutting set. This was the first time I used the fluted round cutter (I’m sure it has a proper name, but I’m calling it the “curvy circle one” for now), and I love the homemade look it gives the ravioli.
Flavor Notes
The filling is creamy, savory, and packed with fresh flavor. Made with cashews, arugula, basil, and garlic, it has a subtle peppery kick and a nutty richness. A friend at dinner called it “earthy,” which I took as a compliment – the basil and arugula really shine, and the flavors came through beautifully.
Whether you’re experimenting with homemade pasta for the first time or just looking for a new seasonal dish, this beetroot and cashew pesto ravioli recipe is a fun and rewarding project. I hope you love it as much as I did, and if you make your own version, I’d love to hear what you add or change.
Beetroot & Cashew Pesto Ravioli
Equipment
- 1 pasta roller
- 1 Ravioli cutter
- 1 handheld blender
Ingredients
- 1 cup semolina
- 1 cup all purpose flour
- 2/4 cup beet juice I used the juice from a can of beets
- 1/4 cup water room temp
- 2/8 tsp salt
- 1 cup cashew nuts
- 1.5 cup arugula or rocket
- 1/2 cup grated asiago cheese
- 2 garlic cloves
- 1/2 cup loosely packed fresh basil leaves
- 1/8 tsp pepper
- 1 tbsp olive oil
Instructions
Make the Cashew Pesto Filling
- In a bowl, combine the cashews, arugula, Asiago cheese, garlic cloves, basil, a pinch of salt and pepper, and the olive oil. Use a handheld immersion blender to blend everything into a smooth, thick paste.
- Cover and refrigerate the filling while you prepare the pasta dough — this helps it firm up and makes it easier to work with.
Prepare the Beet Pasta Dough
- In a large bowl, mix the semolina flour, all-purpose flour, and salt.
- Slowly pour in the beet juice and water, mixing with your hands until a dough forms. Knead the dough until it's smooth, elastic, and there's no dry flour left at the bottom of the bowl.
- Cover with a cloth or wrap and let it rest for 10 minutes.
Roll and Fill the Ravioli
- Divide the dough into four portions to make it easier to roll out. Flatten one piece slightly with your hands or a rolling pin. Keep the remaining pieces covered to prevent them from drying out.
- Using a pasta machine, roll the dough out to about a medium thickness — setting 5 on most pasta rollers. Once your pasta sheet is ready, cut it in half lengthwise.
- Place small spoonfuls of the pesto filling in a line down one sheet, spacing them a few inches apart. Lightly brush water around each mound of filling to help seal the edges.
- Lay the second sheet of pasta over the top. Gently press around each mound with your fingers to remove any air bubbles and seal the edges. Use a ravioli cutter or knife to cut out each piece. Set aside the excess dough — you can re-roll and use it again.
- Repeat the process with the remaining dough and filling.
- Let the ravioli dry on a floured surface or parchment-lined tray for at least 1–2 hours. This helps them hold their shape and prevents sogginess during cooking.
Cook the Ravioli
- Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 4–5 minutes, or until al dente. Be careful not to overcook — fresh pasta cooks quickly!
Serve and Enjoy
- Serve your beet and cashew pesto ravioli with your favorite sauce. I kept it simple with a sage and butter sauce to let the color and flavor of the pasta shine.
Here are some more pasta dishes that I think you’ll love just as much as I have:
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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