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
Scale
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
