Warm Ravioli Salad with Beetroot

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Beetroot, capers and balsamic vinegar bring this unusual warm pasta salad to life.

recipe updated Dec 5, 2019


  • Garlic clove icon
    Garlic clove
  • Fresh beet icon
    Fresh beet
    375g (about 3)
  • Capers icon
    2 tbsp (17g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tbsp (59ml)
  • Red onion icon
    Red onion
    2 (270g)
  • Water icon
    as needed
  • Salt icon
    as needed
  • Ravioli icon
    500g (about 5¾ cups)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tbsp (30ml)
  • Mixed salad leaves icon
    Mixed salad leaves
    as needed
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Fresh basil icon
    Fresh basil
    as needed
  • Pecorino cheese icon
    Pecorino cheese
    as needed


  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large serving bowl
  • kCook icon Large saucepan

Step preview

  1. Add extra virgin olive oil to a clean frying pan
  2. Heat - medium heat
  3. Add red onion and garlic clove to the frying pan
  4. Fry until light golden - 10 min, medium heat
  5. Add water and salt to a clean large saucepan
  6. Boil
  7. Add ravioli to the pasta
  8. Boil until al dente
  9. Drain
  10. Toss with extra virgin olive oil then set aside
  11. Add fresh beet, capers and balsamic vinegar to the frying pan
  12. Warm until heated through
  13. Stir content of frying pan into pasta
  14. Transfer pasta to large serving bowl
  15. Let cool - 5 min
  16. Arrange mixed salad leaves in the large serving bowl
  17. Garnish with fresh parsley, fresh basil and pecorino cheese
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