If you’re looking to impress with not just flavor but a wow-worthy presentation, Ricotta and Sage Filled Beetroot Ravioli Hearts are a truly delightful surprise on any plate. The earthy sweetness of beetroot gives this homemade pasta its tender blush-pink color and subtle depth, while the creamy ricotta and aromatic sage create a filling that’s just the right balance of lush and fresh. Heart-shaped, vibrant, and rich with personality, this dish turns any dinner into a little celebration—one you’ll want to make again and again.

Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe - Recipe Image

Ingredients You’ll Need

Simple, honest ingredients are the secret to unforgettable food! Each item in Ricotta and Sage Filled Beetroot Ravioli Hearts brings something special to the table, whether it’s color, aroma, or a hint of extra creaminess. Here’s what you’ll need for this heart-stealing recipe:

Beetroots: Their natural color transforms ordinary pasta into beautiful jewel-toned hearts and lends earthy sweetness to the dough.
All-purpose flour: The base for your pasta, providing structure and a silky bite without overpowering the beet flavor.
Eggs: These help bind the dough and add a lovely richness essential in homemade pasta.
Salt: Enhances flavor in both the pasta dough and the creamy filling—seasoning is everything!
Ricotta cheese: The hero of the filling, giving a creamy, slightly tangy, melt-in-your-mouth texture.
Parmesan cheese: Adds depth and a savory, nutty kick to the filling and also as a finishing touch.
Fresh sage: Brings a subtly peppery, aromatic note—plus it’s beautiful as a garnish fried in butter.
Nutmeg: Just a pinch for that warm, gentle spice that plays so well with creamy cheese.
Black pepper: Grounds the flavors and adds just a little zing.
Unsalted butter: The base for your sage butter sauce, adding silkiness and flavor to every bite.
Extra grated Parmesan: Because a final flourish of cheese is never a bad idea!

How to Make Ricotta and Sage Filled Beetroot Ravioli Hearts

Step 1: Cook and Puree the Beetroots

Begin by peeling and chopping your beetroots, then boil them in a pot of water until they’re fork-tender, which takes about 25 to 30 minutes. Once drained, toss them into a food processor and blitz until silky-smooth. The puree will be the soul of your dough, providing that spectacular natural pink color and a gently sweet undertone.

Step 2: Make the Beetroot Pasta Dough

In a large bowl, or simply right on a clean countertop if you’re feeling rustic, combine the vibrant beetroot puree with flour, eggs, and salt. Work everything together with your hands—kneading until the dough becomes smooth, cohesive, and just a little tacky. Wrap it tightly in plastic and let it rest for half an hour, letting the gluten relax and flavors meld so the dough rolls out like a dream.

Step 3: Prepare the Ricotta and Sage Filling

In a separate bowl, stir together ricotta, grated Parmesan, finely chopped fresh sage, a dash of nutmeg, freshly ground black pepper, and a pinch of salt. Mix until everything is creamy and well blended. This filling should be thick and luscious, with a hint of warmth from the nutmeg and herby brightness from the sage.

Step 4: Roll and Cut the Pasta Hearts

Once your dough has rested, roll it out as thinly as possible—using either a pasta machine for extra smoothness or a rolling pin if you love a little hands-on action. Dust lightly with flour to prevent sticking. Use a heart-shaped cookie cutter to create pairs of pasta hearts, setting them aside on a dusted tray as you go.

Step 5: Fill and Seal the Ravioli

Spoon a teaspoon of your ricotta and sage filling into the center of half of your pasta hearts. Lightly brush the edges with a bit of water to help seal everything. Top each with another pasta heart, then press the edges gently with your fingers or a fork to seal—making sure no filling peeks out. These heart-shaped parcels are almost too cute to eat!

Step 6: Cook the Ravioli

Bring a large pot of well-salted water to a boil. Carefully drop the ravioli in, working in batches to avoid overcrowding. They’ll be ready in about 3–4 minutes, just as soon as they float to the top—a little pasta magic at work! Have a slotted spoon ready, and gently transfer the cooked ravioli to a warm plate.

Step 7: Prepare the Sage Butter Sauce

While the ravioli are cooking, melt butter in a skillet over medium heat. Toss in the whole sage leaves and swirl gently until the butter is golden and fragrant, and the sage leaves are crispy. This beautiful, simple sauce is all about subtlety, letting the flavors of your Ricotta and Sage Filled Beetroot Ravioli Hearts shine.

Step 8: Serve and Enjoy

Transfer your cooked ravioli into the skillet and spoon that golden sage butter all over. Serve immediately, topped with extra grated Parmesan and those irresistible crispy sage leaves. It’s a meal that’s as much a feast for the eyes as for your taste buds.

How to Serve Ricotta and Sage Filled Beetroot Ravioli Hearts

Garnishes

For that picture-perfect finish, a sprinkle of extra grated Parmesan and a few fried sage leaves transform your Ricotta and Sage Filled Beetroot Ravioli Hearts into pure elegance. If you’re feeling fancy, a tiny drizzle of good quality olive oil or some microgreens add freshness and extra color.

Side Dishes

Light is right with a pasta this vibrant and rich! A simple peppery arugula salad, dressed with lemon and olive oil, is a lovely companion. Or, serve with roasted asparagus or a citrusy fennel salad. Crusty bread is highly recommended to help mop up every last bit of that sage butter.

Creative Ways to Present

For a romantic dinner, stack three or four Ricotta and Sage Filled Beetroot Ravioli Hearts artfully on each plate, drizzle with sage butter, and perch a single crispy sage leaf on top. Hosting a party? Serve them family-style on a large platter or nestle the hearts in tiny bowls for an appetizer-sized tease. For Valentine’s Day, scatter a few edible flower petals over the serving platter for an extra swoon-worthy touch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Ricotta and Sage Filled Beetroot Ravioli Hearts, store them in an airtight container in the refrigerator for up to two days. Lay them in a single layer if possible, with parchment paper between layers to prevent sticking. A quick refresh in the skillet brings them right back to life.

Freezing

These ravioli freeze beautifully! Arrange uncooked hearts on a tray in a single layer and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to two months; no need to thaw before boiling, just add an extra minute or so to the cooking time.

Reheating

To reheat refrigerated or frozen cooked ravioli, gently sauté them in a bit of butter or sage butter just until warmed through. Avoid microwaving, as it can make them rubbery. If you’re reheating a larger batch, a quick refresh in simmering water works wonders.

FAQs

Can I use store-bought beetroot puree instead of fresh beets?

Absolutely! Just be sure to look for pure beetroot with no added sugar or vinegar. Fresh beets do provide the most vibrant color, but good-quality store-bought puree will save time and still delivers a lovely hue and flavor.

Is it necessary to use a heart-shaped cutter?

While the heart shapes make Ricotta and Sage Filled Beetroot Ravioli Hearts extra special, you can absolutely use any shape you like—circles or squares work perfectly if that’s what you have on hand. The love is in the filling and the effort!

How do I keep the ravioli edges from opening during cooking?

The key is making sure you seal the edges well. Use a little water to moisten and press the dough together firmly, and avoid overfilling. If any look like they might come apart, gently crimp with a fork before cooking.

Can I make the pasta dough a day in advance?

Yes! Prepare your beetroot pasta dough, wrap it tightly, and let it rest in the fridge for up to 24 hours. Bring it back to room temperature before rolling to make the process easier.

What other cheeses work well in the filling?

If ricotta isn’t available, mascarpone or fresh goat cheese make wonderfully creamy alternatives. Or, try a blend! Feel free to experiment and discover your personal favorite variation on these beautiful ravioli hearts.

Final Thoughts

Making Ricotta and Sage Filled Beetroot Ravioli Hearts is a kitchen adventure worth every step, and the result is pure edible joy. Whether you’re planning a cozy dinner for two or a vibrant feast with friends, don’t hesitate—your table deserves these gorgeous, hand-crafted hearts. Happy cooking!