Vegan Beetroot and Dill Ravioli

Vegan Beetroot and Dill Ravioli

These Beetroot and Dill Ravioli are as colourful as they are flavourful! With this simple recipe they are also both egg and dairy free!

Restaurant quality vegan food

I’m a self-confessed junk food vegan and you’ll find tonnes of recipes on this blog if you love tacos, mac and cheese, pizza, burgers and hot dogs. But, I’m also on a mission to show that you can make restaurant quality vegan food at home. With some simple ingredient swaps and some clever techniques you can transform fruits and veggies into impressive dishes perfect for your next dinner party.

Ravioli from scratch

There’s nothing more impressive than making your own pasta. You might think that fresh pasta has to be made with egg but I’m pleased to say that’s not the case! Using just semolina and water you can easily make pasta dough that is suitable for anyone who excludes egg from their diet.

For some added flair you can even colour your dough green using spinach puree and laminate the dough, trapping delicate dill fronds in the dough for a beautiful patterned finish. If this all sounds a little daunting, then don’t worry, just make sure you read my post “how to make vegan pasta at home” before you begin this recipe.

The process for making ravioli is surprisingly simple.

  • First, mix your dough and leave it to rest
  • In the meantime, make your filling then leave it to cool
  • Next, roll out your dough nice and thin (laminating herbs into the dough as you go)
  • Cut your dough in half so you have some dough for the bottom of the ravioli and some for the top
  • Spoon your filling onto the bottom sheet of dough, cover with the second sheet and then cut into individual raviolis!

Once you’ve made them you can cook them immediately, or store them in the fridge or freezer until you want to eat them. They cook in no time at all so I love to make a big batch and have some in the fridge for when I need a quick and easy meal.

Because they are so easy to prep in advance they are also the perfect dish to serve at a dinner party. You can make them a day or two in advance and just cook them on the day.

Beetroot and Dill Ravioli in the making

Creamy beetroot and dill filling

The star of any ravioli is its filling. For these beautiful pink and green ravioli the filling is made from roasted beetroot that has been flavoured with a little vegan creme fraiche and lots of fresh dill. The beetroot has a sweet but earthy flavour which roasting only intensifies. If you want another shortcut you can use pre-cooked beetroot but in my opinion roasted beetroot has so much more flavour. If it’s restaurant quality we’re aiming for then roasted is always best.

Fresh dill has a wonderful, bright flavour. It’s a little grassy but has a fantastic citrussy flavour which adds some vibrancy to the roasted beetroot. If you can’t get hold of dill then you could use fennel tops or parsley along with a little lemon juice.

When mashed, the roasted beetroot is already nice and soft but I like to add just a couple of spoons of vegan creme fraiche to make the ravioli filling extra creamy. If you can’t get hold of any then vegan cream cheese will work just as well. But, be sure to pick something really mild as we don’t want it to overpower the delicate beetroot and dill!

Don’t be shy when seasoning the filling. A good helping of salt and pepper will bring everything to life. One of the things that really transforms a dish from good to great is proper seasoning. A “chef’s pinch” is often a lot larger than a home cook would add but you shouldn’t be scared of salt. It’s what brings flavours alive.

How to serve beetroot and dill ravioli

My two favourite ways to serve these ravioli are with a lemon and herb infused cream sauce or with a drizzle of a herb infused olive oil (as you will see in my photos). I use more dill to garnish and tiny roasted beetroot cubes add more colour to the plate.

How will you serve yours? I love to see your photos when you cook my dishes. You can always tag me @SupperintheSuburbs on Instagram!

Beetroot and Dill Ravioli

The recipe

Beetroot and Dill Ravioli

Vegan Beetroot and Dill Ravioli

These Beetroot and Dill Ravioli are as colourful as they are flavourful! With this simple recipe they are also both egg and dairy free!
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Appetizer, Dinner
Cuisine Italian
Servings 4 people
Calories 212.24 kcal


  • 4 beetroot
  • 0.5 white onion
  • 4 tbsp vegan creme fraiche or vegan cream cheese
  • 1 handful dill finely chopped
  • Salt and pepper to season
  • 150 grams vegan pasta dough
  • semolina for dusting


  • First pre-heat your oven to 200C / 390F / gas mark 6.
  • Top and tail your beetroot, cutting off any tough roots or stalks.
  • Wrap each beetroot loosely in foil and then place onto a baking tray. Roast in the oven for 30-45 minutes or until the beetroot are tender when pressed with a fork.
  • Let the beetroot cool before mashing by hand or by pulsing in a blender.
  • Stir through the vegan creme fraiche and the dill.
  • Season to taste then place to one side while you prepare the pasta.
  • Take your dough and, either using a pasta machine or a rolling pin, roll a long thin sheet of pasta. You’ll know it's the correct thickness when you can see your hand through the sheet – this will be the thinnest setting on your pasta machine.
  • Cut the pasta sheet in half and lay both strips next to each other.
  • Spoon the beetroot filling in a line leaving about 2 inches, or 5cm, between each teaspoon. (Depending on how thick your sheet is you may be able to do two rows).
  • Very slightly wet the edges of the strip of pasta with a pastry brush or by hand if need be.
  • Place the other strip directly on top of the other but, before sealing, gently press on the dough around the filling to remove any excess air. (If you skip this step you risk the ravioli exploding!)
  • Slightly wet your hands and press to make sure the dough is firmly sealed.
  • Using a sharp knife or a ravioli cutter, cut out each individual ravioli. Place these on to a baking sheet lightly dusted with semolina and repeat until you've used up all of the pasta dough and filling.
  • Once you're ready to cook, bring a pan of water to the boil. Add a little salt and olive oil before adding the ravioli to the pan.
  • The ravioli will cook in 5-8 minutes. You will know it's done when it starts to float.
  • Serve with your favourite sauce or just some creme fraiche and dill.


Calories: 212.24kcalCarbohydrates: 27.38gProtein: 3.79gFat: 9.93gSaturated Fat: 3.09gSodium: 218.04mgPotassium: 324.8mgFiber: 3.47gSugar: 6.13gVitamin A: 47IUVitamin C: 5.25mgCalcium: 23.93mgIron: 1.68mg
Keyword beetroot, dill, vegan pasta dough
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