Ricotta and spinach ravioli on a bed of beetroot hummus

This time we bring you one of the most complicated recipes that we have published on our blog. Although it is true that we can find high quality store-box ravioli, stuffed with delicious ingredients, on this occasion we wanted to show lovers of Italian cuisine -that shares with us many elements of the Mediterranean diet such as extra virgin olive oil- ravioli only requires a little patience.

For this reason, we are going to show you how to make homemade fresh pasta for which you will need to have a pasta stretcher. On the other hand, the ravioli that we are going to cook will be accompanied by a delicious beetroot hummus which, together with the pasta, will be a great surprise for the guests you are trying to impress with this recipe.

Ricotta and spinach ravioli on a bed of beetroot hummus


For the dough:

2 eggs

Wheat flour (twice the weight of eggs)

2 tsp extra virgin olive oil

1 tsp salt

For the filling:

180 g fresh clean spinach

250g ricotta

50 g grated Parmesan cheese

Extra virgin olive oil

Salt to taste

Pepper to taste

½ teaspoon of nutmeg

1 teaspoon onion powder

For the beet hummus:

400 g of cooked chickpeas

2 cooked beetroots

2 Tbsp of tahini

1 clove garlic

Juice of ½ lemon

50 ml of extra virgin olive oil

Salt to taste

Pepper to taste

½ teaspoon ground cumin

To garnish:


Pea sprouts


Basil leaves

Elaboration process

Preparation of the dough:

First, weigh 2 eggs and use twice their weight in flour. Incorporate them into a bowl and add two tablespoons of extra virgin olive oil and salt and begin to knead.

Take the dough out of the bowl and continue kneading on a smooth surface until you get a malleable and non-sticky dough. At that time, place it back in the bowl and cover with plastic wrap.

Let the dough rest for about 30 minutes, enough time to prepare the filling and the beetroot hummus.

Preparation of the filling:

In a skillet over medium heat, add 2 tablespoons of extra virgin olive oil and the spinach, washed, dried and finely chopped. Sauté them for 10 minutes, stirring frequently so they reduce.

Once they are ready, take them to a fine mesh strainer and crush them with the help of a spoon so that they release the excess liquid. Then add them back to the pan, now no heat.

Add the ricotta and grated Parmesan cheese and add salt and pepper to taste as well as the nutmeg and onion powder. Mix all the ingredients well, transfer them to a bowl and reserve in the refrigerator when they cool down.

Preparation of beetroot hummus:

To speed up the preparation process you can buy both cooked chickpeas and beetroot. Failing this, both ingredients should be cooked and allowed to cool before making the beet hummus

To do this, drain the liquid from the chickpeas, wash and drain them again and add them to a blender or food processor along with the rest of the ingredients. Blend them well, until the hummus is as fine as possible and safe.

Preparation of the ravioli:

To assemble the ravioli recover the dough and stretch it with the pasta machine so that it is very thin. To do this you must pass each piece of pasta through the rollers. Leaving the resulting strips on a floured surface for about 10 minutes.

Next, place a teaspoon of filling along one of the dough strips, leaving enough space between each teaspoon to add the next layer of dough on top to form the ravioli.

To do this, apply pressure with your fingers or with the help of a long knife to flatten the dough around the filling portion, so that both strips adhere.

Then, pass a toothed wheel to separate the ravioli, or, failing that, use a serrated knife. In this step you could give the shape you want.

Bring the water to a boil in a wave pot and add a bit of salt. When the water is boiling add the ravioli for about 2 to 4 minutes depending on how you like the pasta and the ravioli will be ready to serve.

To serve:

Add 4 tablespoons of beet hummus to create a bed in the center of each plate on which to place the ravioli. You can garnish your plate with spiced chickpeas, thin radish slices, nuts such as walnuts or pine nuts, pea sprouts and basil leaves.

Ricotta and spinach ravioli on a bed of beetroot hummus
Ricotta and spinach ravioli on a bed of beetroot hummus
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