Rose Raviolios with pea cream sauce

Rose Raviolios with pea cream sauce

When we saw the viral rose ravioli from @joyfulhomecooking, we knew we had to recreate it using Flourish! Who doesn’t love a dish that is gut healthy and visually appealing. 


For the pasta dough:

1 large or 2 medium red beets

300 grams flour

3 large eggs 

70 grams beet purée

For the filling:

160 g ricotta

50 g grated organic Parmigiano Reggiano

For the pea cream sauce:

2 tbsp olive oil

1 leak finely sliced

2 cups baby green peas defrosted

1 cup light cream cream 

Salt and pepper to taste 


  1. In a bowl, mix ricotta, and grated Parmesan well, then add salt, and pepper.
  2. For the pasta dough
  3. Preheat the oven to 400°F. Coat beets in olive oil and roast until very tender. Peel and chop beets, reserving 70g purée.
  4. Make pasta dough using the “well” method, knead until smooth, and let it rest for 30 minutes. 
  5. Roll out the dough, cut circles, and fill with ricotta filling. Arrange 5 circles in a row, pipe filling, fold into crescent strips, and roll into roses.
  6. Boil the pasta roses in well-salted water for 2-3 mins. 
  7. Meanwhile, melt butter in a pan. Transfer the cooked pasta to the butter, toss to coat, and cook for an additional minute.
  8. For the cream sauce, pan fry the leak  in a pan with olive oil until soft and fragrant. 
  9. Add it to a blender with the peas, light cream and blend until smooth.
  10. Assemble by pouring some sauce at the bottom of the plate, top with pasta roses and grated Parmigiano Reggiano.

This recipe is perfect for date night so make sure to tag us @flourishflour!