Name: Venetian Rainbow Ravioli with Lemon-Basil Ricotta and Roasted Pepper Sauce
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, plus extra for dusting; 2 large eggs; 1/2 cup cooked spinach, squeezed dry and puréed; 1/2 small red beet, roasted and puréed; 1/4 tsp turmeric (for yellow color); 1 tbsp olive oil; 1/2 cup ricotta cheese; 1/2 cup mascarpone cheese; Zest of 1 lemon; 2 tbsp chopped fresh basil; 1/4 tsp salt; 1/4 tsp black pepper; 1 red bell pepper, roasted and peeled; 1 yellow bell pepper, roasted and peeled; 1/4 cup heavy cream; 2 tbsp grated Parmesan, plus more for serving; 1 tbsp butter; Microgreens or edible flowers, for garnish

Venetian Rainbow Ravioli with Lemon-Basil Ricotta and Roasted Pepper Sauce

miradu

Inspired by Venetian craftsmanship and the vibrant palette of the Rialto market, this homemade ravioli is a feast for the eyes and tastebuds. Hand-tinted doughs—spinach green, beet red, and saffron yellow—are stuffed with a zesty lemon-basil ricotta, then topped with a silky roasted pepper sauce. The bright colors come from natural vegetable purées, delivering both visual drama and subtle earthy notes. With each bite, your friends will get creamy, tangy, and roasted flavors that will make this ravioli the talk of the table. Perfect for impressing guests and celebrating the art of Italian pasta making!

Ingredients

Instructions

Divide flour into three bowls (about 2/3 cup each). In one, mix in spinach purée for green; in the second, mix in beet purée for red; in the third, whisk in turmeric for yellow. To each, add a third of the eggs and a drizzle of olive oil, kneading each dough until smooth. Wrap and rest 30 minutes.
Meanwhile, blend ricotta, mascarpone, lemon zest, basil, salt, and pepper until creamy. Set aside in the fridge.
Roast red and yellow bell peppers (if not already done), peel, and blend with heavy cream, Parmesan, and butter until smooth. Warm gently in a small saucepan, seasoning to taste.
Roll each dough thin (about 1/16 inch). Cut out rounds or squares. Place a small dollop of ricotta filling in the center of half the pieces, moisten edges, and top with matching or contrasting colored pasta. Seal edges well.
Bring a large pot of salted water to a gentle boil. Cook ravioli for 2–3 minutes until they float. Drain gently.
Spoon roasted pepper sauce onto plates. Arrange ravioli artfully, sprinkle with extra Parmesan, and garnish with microgreens or edible flowers.