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
Scale
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
