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Cheese Filled Beet Raviolis with Orange-Beet Sauce
By Chef Tom Fraker

Cheese Filled Beet Raviolis with Orange-Beet Sauce


4 medium size Melissa’s Peeled Baby Red Beets divided (2 beets for the sauce)
2 large Eggs
1 large Egg Yolk
2 1/2 cups All-Purpose Flour
1 teaspoon Kosher Salt

For the Filling

1 3/4 cups Good Bleu Cheese
1/2 cup Ricotta Cheese
1/2 teaspoon Ground Black Pepper

For Egg Wash

1 Egg
1 splash Water

For the Sauce

1 tablespoon Brown Sugar
2 teaspoons Cornstarch
1/2 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1 tablespoon Unsalted Butter
1 cup Orange Juice


Preheat oven to 375ºF.

Puree two of the beets in a food processor.

Add the eggs and the yolk and process until well combined.

Add the flour and the salt and process until dough begins to come together.

Transfer dough to a well floured surface and knead until smooth, 5 or 10 minutes.

If dough is too sticky, add more flour, a little at a time.

Wrap the dough tightly in plastic and let it rest for at least an hour.

Cut dough into 8 pieces.

Roll each into a ball and flatten with your hand.

With a rolling pin, roll out all of the dough to 1/16-inch thick.

Mix together the two cheeses and the pepper for the filling.

Cut the dough into desired shapes and fill with the cheese mixture.

Whisk together the egg wash ingredients.

Brush the edges with the egg wash, top with another piece of pasta and pinch the edges shut to seal.

Place a piece of parchment paper on baking sheets and spray with cooking spray.

Place the raviolis, in a single layer, on the sheets and bake for 10 minutes.

To make the sauce, place a small saucepan over medium heat.

Whisking constantly, add all of the sauce ingredients to the pan except the orange juice and 2 beets.

When well combined, slowly add the orange juice.

Dice the 2 beets small and add to the sauce.

With a wooden spoon, stir until slightly thickened.

To serve, plate the raviolis and drizzle with the sauce.


The orange sauce and the beets make a unique and wonderful flavor combination.