Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
If you’re searching for a dish that’s equal parts stunning and soul-satisfying, Ricotta and Sage Filled Beetroot Ravioli Hearts will sweep you off your feet. These jewel-toned pasta hearts cradle a creamy ricotta and Parmesan filling scented with fresh sage, then glisten under a drizzle of golden sage butter. Whether you’re wooing a loved one, hosting friends, or treating yourself, this recipe guarantees a plateful of joy and admiration. The flavors are as vibrant as the colors, and every bite feels like a little celebration of Italian comfort—with a whimsical, homemade twist.
Ingredients You’ll Need
There’s no need for a sprawling list—each ingredient in these Ricotta and Sage Filled Beetroot Ravioli Hearts has a purpose, from the beetroot that gives the pasta its rosy hue, to the rich cheeses and fragrant sage. Let’s break down exactly what you’ll need and why it matters.
- All-purpose flour: Provides the ideal texture and structure for the homemade pasta dough, ensuring it holds its shape when filled and boiled.
- Large eggs: The eggs create richness and help bind the dough, giving it elasticity and a beautiful sheen.
- Beetroot puree (from cooked, blended beets): This is the secret to that gorgeous magenta color and a subtle earthy sweetness in each ravioli heart.
- Salt: Essential for seasoning both the dough and the filling, making every bite flavorful.
- Ricotta cheese: Delivers creamy, mild richness to the filling that pairs perfectly with the beetroot pasta.
- Grated Parmesan cheese: Adds salty depth and nuttiness to the filling, balancing out the ricotta’s softness.
- Finely chopped fresh sage: Infuses both the filling and the butter sauce with an aromatic, herbal note that’s unforgettable.
- Salt and black pepper: A pinch of each rounds out the flavors in the creamy ricotta mixture.
- Unsalted butter: Used for making the sage butter sauce, it adds an irresistible richness and silkiness to the finished dish.
- Fresh sage leaves: Sautéed until crispy, they become fragrant, flavorful garnishes for extra flair.
- Extra Parmesan for serving: A final shower of cheese gives a salty, savory finish that ties everything together.
How to Make Ricotta and Sage Filled Beetroot Ravioli Hearts
Step 1: Make the Beetroot Pasta Dough
Start by combining your flour and salt on a clean work surface or in a large bowl. Create a well in the center and add your eggs along with the vibrant beetroot puree. Using a fork or your fingers, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead the dough for 8 to 10 minutes, working it until it’s smooth, elastic, and takes on a subtle pink glow. Wrap your dough in plastic wrap and let it rest at room temperature for at least 30 minutes—this gives the gluten time to relax and makes rolling much easier.
Step 2: Prepare the Ricotta and Sage Filling
While your dough is resting, stir together the ricotta, Parmesan, finely chopped sage, a pinch of salt, and freshly ground black pepper in a bowl. The mixture should be creamy and thick, with little flecks of green sage throughout. Taste and adjust the seasoning as you like—it should taste just a little more intense than you’d want in a spoonful, since the pasta will mellow it out.
Step 3: Roll and Cut Heart-Shaped Pasta
After resting, divide your dough into manageable pieces and roll each one out using a pasta machine or rolling pin. You want the sheets to be thin but not fragile—about the thickness of a dime. Use a heart-shaped cookie cutter to stamp out as many pieces as you can, rerolling scraps as needed. The cheerful hearts are the signature touch of Ricotta and Sage Filled Beetroot Ravioli Hearts and make the dish feel truly special.
Step 4: Fill and Seal the Ravioli Hearts
Set half of your hearts on a lightly floured surface. Place a small spoonful of the ricotta-sage filling in the center of each. Lightly brush the edges with water, then top each one with another heart. Gently press around the filling, sealing tightly and pushing out any air bubbles. A fork can help crimp the edges, or just use your fingers for a more rustic look. Work carefully—well-sealed ravioli mean no filling will escape during boiling.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a lively boil. Working in batches, drop the ravioli hearts in and cook for 2 to 3 minutes, or until they float to the surface. That’s their little signal that they’re perfectly cooked. Use a slotted spoon to transfer them to a platter—be gentle, as these beauties are delicate and deserve to be shown off!
Step 6: Make the Sage Butter and Serve
In a small pan, melt the unsalted butter over medium heat. Add fresh sage leaves and let them sizzle until crispy and fragrant, infusing the butter with their herbal aroma. Drizzle the sage butter generously over the hot ravioli, then finish with a snowfall of extra Parmesan. The result is a plate of Ricotta and Sage Filled Beetroot Ravioli Hearts that’s as irresistible as it is gorgeous.
How to Serve Ricotta and Sage Filled Beetroot Ravioli Hearts
Garnishes
For the ultimate finishing touch, scatter crispy fried sage leaves and an extra dusting of Parmesan over the ravioli just before serving. You can also add a few cracks of freshly ground black pepper or even a light drizzle of good olive oil for a glossy sheen. A sprinkle of microgreens or edible flowers would amplify the visual appeal if you’re feeling extra festive.
Side Dishes
These Ricotta and Sage Filled Beetroot Ravioli Hearts are rich and satisfying, so simple sides work best. A peppery arugula salad with lemon vinaigrette, roasted asparagus, or a tangle of garlicky green beans all make wonderful companions. For an indulgent meal, serve with a glass of crisp white wine and some crusty bread to mop up that dreamy sage butter.
Creative Ways to Present
Play up the heart-shaped charm for special occasions like Valentine’s Day, anniversaries, or date nights. Arrange the ravioli in a circle on a large platter, or serve individually on small plates with a decorative swirl of sage butter. For a dinner party, offer a mix of different colored pasta hearts by using golden beet or spinach puree alongside the classic beetroot.
Make Ahead and Storage
Storing Leftovers
If you have extra cooked ravioli, store them in a single layer in an airtight container in the fridge. Add a drizzle of olive oil or a little butter to keep them from sticking together. They’ll keep well for up to 2 days, though they’re at their peak freshness right after cooking.
Freezing
Uncooked Ricotta and Sage Filled Beetroot Ravioli Hearts freeze beautifully. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag or airtight container. They can be cooked straight from frozen—just add an extra minute or two to the boiling time. This makes them perfect for prepping ahead for a future celebration.
Reheating
To reheat cooked ravioli, gently warm them in a skillet with a splash of water and a knob of butter over low heat, just until heated through. This keeps them soft and prevents them from drying out. Avoid microwaving, as it can make the pasta rubbery.
FAQs
Can I use store-bought pasta dough for this recipe?
Absolutely! While homemade dough delivers the best color and texture, store-bought fresh pasta dough can be a great time-saver. Just knead in a little beetroot juice or puree if you want that beautiful magenta hue for your Ricotta and Sage Filled Beetroot Ravioli Hearts.
What’s the best way to make beetroot puree?
Simply boil or roast peeled beets until tender, then blend them in a food processor or blender until completely smooth. Let the puree cool before adding it to the dough, and strain if you want an extra-silky texture.
Can I make these ravioli vegan?
Yes! Substitute the ricotta and Parmesan with your favorite plant-based alternatives, and use a vegan egg replacer in the dough. The flavor and color will still shine through.
How do I prevent the ravioli from bursting during cooking?
The key is to seal the edges well and make sure there are no air pockets around the filling. Press firmly, and don’t overstuff. Boil the ravioli gently and avoid overcrowding the pot for best results.
What other fillings work with beetroot ravioli?
While the ricotta and sage combination is classic, you can try goat cheese with lemon zest, or a mix of mascarpone and herbs. Roasted pumpkin or sweet potato also pairs beautifully with the earthy beetroot pasta.
Final Thoughts
There’s something magical about making Ricotta and Sage Filled Beetroot Ravioli Hearts from scratch. The colors, flavors, and sheer joy of shaping each heart make this a recipe you’ll want to share, again and again. Don’t be surprised if these ravioli become your new favorite way to show someone you care—or to treat yourself to a little kitchen romance. Give them a try and let them steal your heart!
Print
Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in the vibrant and romantic Ricotta and Sage Filled Beetroot Ravioli Hearts, featuring homemade beetroot-infused pasta filled with creamy ricotta and fragrant sage, finished with crispy sage butter and Parmesan. Perfect for a special occasion or a cozy Italian-inspired meal.
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup beetroot puree (from cooked, blended beets)
For the Filling
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon finely chopped fresh sage
- Salt and black pepper to taste
For the Sauce and Garnish
- 2 tablespoons unsalted butter
- 6–8 fresh sage leaves
- Extra Parmesan for serving
Instructions
- Make the Dough: On a clean surface or in a large bowl, mix the all-purpose flour and salt together. Make a well in the center and add the eggs and beetroot puree. Gradually incorporate the flour into the wet ingredients, mixing until a dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
- Prepare the Filling: While the dough rests, combine ricotta cheese, grated Parmesan, finely chopped sage, salt, and black pepper in a bowl. Mix until all ingredients are evenly incorporated.
- Roll Out the Dough: After resting, roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Ensure the sheets are uniform in thickness for even cooking.
- Cut the Ravioli Shapes: Use a heart-shaped cookie cutter to cut out shapes from the rolled dough. Arrange half of these cutouts on your work surface for filling.
- Fill and Seal the Ravioli: Place a small spoonful of the ricotta filling onto the center of each heart base. Lightly brush the edges with water, then cover each with another heart-shaped dough piece. Press gently around the edges to seal, making sure to remove any air pockets for perfect ravioli.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 2–3 minutes or until they float to the surface, indicating they are ready.
- Prepare the Sage Butter: While the ravioli cooks, melt the unsalted butter in a small pan over medium heat. Add fresh sage leaves and cook until the butter is fragrant and the leaves are crispy.
- Serve: Drain the cooked ravioli carefully and plate them. Drizzle with the warm sage butter and sprinkle extra grated Parmesan on top. Serve immediately for best flavor and texture.
Notes
- You can substitute homemade beetroot puree with store-bought beetroot juice but reduce the liquid slightly in the dough to maintain proper texture.
- Prepare ravioli in advance and freeze them on a tray before boiling to enjoy fresh homemade pasta anytime conveniently.
- If you prefer stronger sage flavor, add an extra pinch of fresh chopped sage to the filling.
- Ensure the dough is rolled evenly thin to avoid tough or chewy ravioli.
- Handle the ravioli gently when cooking to prevent tearing or sticking.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 2g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 120mg
