Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
If you’re ready to impress your loved ones with a dish that looks as stunning as it tastes, this Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe is your new go-to. Vibrant beetroot imparts a gorgeous pink hue to delicate homemade pasta, while the creamy ricotta and fragrant sage filling creates a flavor combination that feels both luxurious and comforting. Perfect for a romantic dinner or any special occasion where you want to serve something unforgettable, these heart-shaped ravioli turn cooking into an expression of love and joy.
Ingredients You’ll Need
Making this recipe is surprisingly straightforward because each ingredient plays a crucial role in delivering the perfect balance of taste, texture, and color. From the earthy sweetness of beetroot to the aromatic sage, every component is essential.
- All-purpose flour: The foundation for our pasta dough, providing structure and chewiness.
- Beetroot purée: Adds vibrant color and a subtle sweetness that makes these ravioli stand apart.
- Large egg: Binds and enriches the dough for luscious elasticity.
- Salt: Enhances all the flavors throughout the dish.
- Olive oil: Adds silkiness to the dough while aiding its pliability.
- Ricotta cheese: The creamy heart of the filling, bringing delicate richness.
- Grated Parmesan cheese: Adds a salty, nutty depth to complement ricotta.
- Fresh sage (finely chopped): Infuses the filling with an earthy, aromatic essence.
- Black pepper: Offers a subtle kick that balances the creaminess.
- Nutmeg (pinch): A warming spice that elevates the filling’s flavor.
- Unsalted butter: For the sage butter sauce that crowns the ravioli with a golden, fragrant finish.
- Fresh sage leaves: To crisp up in butter and add a beautiful garnish.
- Extra Parmesan: Sprinkled on top for that irresistible final touch.
How to Make Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Step 1: Prepare and Knead the Dough
Start by combining your all-purpose flour and salt on a clean surface or in a bowl. Creating a well in the center, add your egg, beetroot purée, and olive oil. Gently mix these together with a fork, gradually folding in the flour until a dough forms. Then knead for 8 to 10 minutes until smooth and elastic. A soft but not sticky dough is the goal here, so add flour cautiously if needed. Once ready, wrap it tightly in plastic and let it rest at room temperature for half an hour – this resting period lets the gluten relax, making rolling out much easier.
Step 2: Prepare the Ricotta and Sage Filling
While the dough is resting, it’s time to mix the filling that brings everything to life. Combine the well-drained ricotta, grated Parmesan, finely chopped sage, black pepper, a pinch of nutmeg, and salt to taste in a bowl. Stir everything together until smooth and homogenous. Pop this in the fridge to chill, so it firms up slightly and becomes easy to spoon onto your pasta sheets.
Step 3: Roll Out the Dough and Cut Heart Shapes
Divide your rested dough into halves, rolling each out as thinly as possible using a pasta machine or a rolling pin. The thinner, the better – we want delicate ravioli that cook to tender perfection. Using a heart-shaped cookie cutter, cut out a series of hearts from the dough sheets. These charming shapes add that special personal touch and make the final dish so visually delightful.
Step 4: Assemble the Ravioli
On half of your heart-shaped dough pieces, place a small spoonful of the ricotta and sage filling right in the center. Lightly brush the edges with water to help seal the pasta, then place another heart-shaped piece on top, pressing firmly but gently around the edges to seal and remove any sneaky air pockets. Taking care to seal well prevents the filling from leaking out during cooking.
Step 5: Cook the Ravioli and Make Sage Butter
Bring a large pot of salted water to a rolling boil and gently lower your ravioli in batches. They will float to the surface within 2 to 3 minutes when perfectly cooked. Meanwhile, melt unsalted butter in a small skillet, adding whole fresh sage leaves. Cook until the butter turns golden and fragrant, infusing the sauce with herby warmth that beautifully complements the filling.
Step 6: Serve Warm with Sage Butter and Parmesan
Drain your cooked ravioli carefully, plate them up, and drizzle through the fragrant sage butter. Sprinkle generously with extra Parmesan cheese and, if you like, garnish with some crisp sage leaves for a touch of elegance. This final flourish carries the dish from wonderful to unforgettable.
How to Serve Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Garnishes
Classic garnishes like crisped sage leaves and freshly grated Parmesan add beautiful texture and rich flavor contrast. You can also scatter some toasted pine nuts for a nutty crunch or drizzle a little aged balsamic vinegar for a tangy note that brightens the dish.
Side Dishes
This recipe shines beautifully alongside a simple mixed green salad dressed with a lemon vinaigrette to cut through the richness. Steamed asparagus or roasted cherry tomatoes also bring freshness and a pop of color to your plate without overpowering the ravioli’s delicate flavors.
Creative Ways to Present
Use a wooden board or a rustic white plate to showcase the vivid beetroot color. Arrange the ravioli in a circle or a heart shape for a charming presentation. You can even add edible flowers like nasturtiums alongside for an extra romantic and festive touch, especially perfect for a Valentine’s Day dinner.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Be sure to separate layers with parchment paper to prevent sticking, and do not toss with sauce until reheating to maintain texture.
Freezing
To freeze your ravioli, place them in a single layer on a parchment-lined tray and freeze until solid. Then transfer to a sealable freezer bag. When cooking from frozen, extend boiling time by about one minute—simple and so convenient for later indulgence.
Reheating
Reheat gently by boiling in salted water until the ravioli float to the top again, or if you want to keep things quick, warm them briefly in a skillet tossed with butter and a fresh sage leaf. Avoid microwaving as it can make the pasta rubbery.
FAQs
Can I use dried sage instead of fresh?
Yes, dried sage works well if fresh isn’t available. Use about a third of the amount since dried herbs are more concentrated, and add it to the filling to infuse that distinctive herbal flavor.
How do I make beetroot purée?
Roast or boil peeled beets until tender, then blend with a small splash of water until smooth. The purée should be thick but spreadable, perfect for adding depth and vibrant color to the pasta dough.
What if my dough is too sticky?
Sprinkle a little more flour during kneading, but add it gradually to avoid a dry dough. The dough should be soft and elastic yet manageable, not sticky or tough.
Can I make this recipe vegan?
To adapt this recipe, substitute ricotta with a plant-based cheese alternative and use a flax egg or vegan pasta dough recipe. Also, replace butter with vegan margarine and Parmesan with a nutritional yeast blend for a vegan-friendly meal.
How do I prevent the ravioli from bursting while cooking?
Make sure the filling isn’t too wet, seal the edges firmly with water, and avoid overcrowding the pot while boiling. Gentle handling with a slotted spoon helps keep your delicate shapes intact.
Final Thoughts
Sharing the Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe feels like passing along a little culinary love. The combination of vibrant beetroot dough and aromatic filling makes this dish a real showstopper, yet it remains approachable and fun to make. Trust me, once you try it, you’ll want to invite friends and family to enjoy these beautiful, tender hearts again and again.
Print
Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in these charming Ricotta and Sage Filled Beetroot Ravioli Hearts, a beautiful homemade Italian dish combining earthy beetroot pasta with a creamy, fragrant ricotta and sage filling. Perfect for special occasions or a comforting meal, these vibrant ravioli are boiled to tender perfection and served with a golden sage butter sauce and a sprinkle of Parmesan.
Ingredients
For the Pasta Dough
- 1 ½ cups all-purpose flour
- 1 cup beetroot purée (from roasted or boiled beets)
- 1 large egg
- ½ teaspoon salt
- 1 tablespoon olive oil
For the Filling
- 1 cup ricotta cheese (well-drained)
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- ¼ teaspoon black pepper
- Pinch of nutmeg
- Salt to taste
For Serving
- 2 tablespoons unsalted butter
- A few fresh sage leaves
- Extra Parmesan cheese for garnish
Instructions
- Make the Dough: On a clean surface or in a large bowl, combine the flour and salt. Make a well in the center and add the egg, beetroot purée, and olive oil. Mix with a fork, gradually incorporating the flour until a dough forms. Knead for 8–10 minutes until smooth and elastic, adding more flour if sticky. Wrap in plastic and rest at room temperature for 30 minutes.
- Prepare the Filling: While the dough rests, combine ricotta, Parmesan, chopped sage, black pepper, nutmeg, and salt in a bowl. Mix well and refrigerate until ready to use.
- Shape the Ravioli: Divide the dough in half and roll out into thin sheets using a pasta machine or rolling pin. Cut into heart shapes using a cookie cutter. Place a small spoonful of filling in the center of half the hearts. Lightly brush edges with water, then top with another heart-shaped piece. Press edges to seal, removing any air pockets.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently boil ravioli for 2 to 3 minutes or until they float and are tender.
- Prepare Sage Butter Sauce: In a small skillet, melt butter and add whole sage leaves, cooking until the butter is golden and fragrant.
- Serve: Serve ravioli warm, drizzled with sage butter and sprinkled with extra Parmesan cheese.
Notes
- Make beetroot purée by blending cooked beets with a splash of water until smooth.
- You can freeze the shaped ravioli before cooking—just add an extra minute to the boiling time when cooking from frozen.
- Ensure ricotta cheese is well-drained to prevent soggy filling.
- Use fresh sage for more vibrant flavor in the butter sauce.
- Handle ravioli gently when cooking to avoid tearing.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
