If you have a soft spot for charming, colorful dishes that taste as delightful as they look, this Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe will quickly become one of your treasured go-to meals. Vibrant beetroot-dyed pasta dough lovingly embraces a creamy, herb-packed ricotta filling, all shaped into sweet hearts that are perfect for romantic dinners, special occasions, or anytime you want to impress with something homemade yet approachable. The earthy beetroot and the fragrant sage dance together with the smooth ricotta, creating a dish that feels both comforting and elegant in every bite.

Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that each bring essential flavor, texture, and color to the final dish. From the vibrant beetroot puree that tints the pasta a gorgeous pinkish-red to the fresh sage that infuses the filling with aromatic warmth, each component plays a starring role.

All-purpose flour: The foundation for our pasta dough, providing structure and elasticity.
Pureed cooked beetroot: Adds a beautiful natural color and a subtle earthy sweetness to the dough.
Eggs: Bind the flour and beetroot together and enrich the dough’s texture.
Ricotta cheese: Creamy and mild, it forms the luxurious filling base.
Finely grated Parmesan cheese: Injects savory depth and saltiness into the filling.
Chopped fresh sage: Offers a fragrant, slightly peppery note that pairs perfectly with ricotta.
Salt: Enhances all the flavors.
Pepper: Adds gentle warmth and spice to the filling.
Lemon zest: Brightens up the filling and balances the rich cheese.
Unsalted butter: Creates a silky, golden sauce that coats the ravioli wonderfully.
Additional fresh sage leaves: For frying and garnishing, adding crisp texture and an herbal punch.
Splash of pasta water: Helps emulsify the butter for a smooth sauce that clings beautifully to the ravioli.

How to Make Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe

Step 1: Prepare the Pasta Dough

Start by combining the all-purpose flour, pureed cooked beetroot, and eggs in a bowl to form a smooth, vibrant dough. The beetroot not only gives the dough an irresistible color but also a subtle sweetness that makes every bite special. Knead the dough until it becomes elastic and smooth—that’s key for perfect pasta texture. Once ready, wrap it in plastic and let it rest for about 30 minutes; this resting period relaxes the gluten, making rolling out a breeze.

Step 2: Make the Filling

While the dough is resting, mix together the ricotta, finely grated Parmesan, chopped fresh sage, lemon zest, salt, and pepper. This filling is where creamy meets fragrant, balancing the earthy beetroot in the pasta with fresh and cheesy notes. Make sure your ricotta is well drained to avoid a soggy filling.

Step 3: Roll and Cut the Pasta

Roll the rested dough out into thin sheets. Use a heart-shaped cutter to cut out the pasta shapes—this adds a whimsical, beautiful touch that’s sure to delight anyone you serve these to. Take half of the hearts and place a small dollop of filling in the center of each.

Step 4: Seal the Ravioli

Brush the edges of the dough hearts lightly with water, then place another heart on top of each filled one. Press firmly around the edges to seal, removing any air pockets to prevent them from bursting during cooking. This step ensures your ravioli remain perfectly intact and beautifully heart-shaped.

Step 5: Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3 to 4 minutes, or until they float to the surface. This quick cooking ensures the pasta keeps a delicate texture without becoming mushy. Don’t overcrowd the pot—you want each heart to have its moment!

Step 6: Prepare the Sage Butter Sauce

While the ravioli cook, melt the unsalted butter in a skillet. Add fresh sage leaves and fry until crisp and fragrant, then remove the leaves to use as a garnish. Add a splash of reserved pasta water into the butter, swirling gently to create a silky sauce that will coat the ravioli in a flavorful embrace.

Step 7: Toss and Serve

Drain the ravioli gently and toss them in the sage butter sauce, making sure each heart is coated with that luscious buttery goodness. Plate the ravioli, then crown with the crisp fried sage leaves and a sprinkle of extra Parmesan for an elegant finish.

How to Serve Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe

Garnishes

Top your ravioli with crispy sage leaves, which add a wonderful herbal crunch and aroma. A few extra grates of Parmesan cheese will bring a lovely savory sparkle to the dish. For a finishing touch, a light drizzle of good-quality extra virgin olive oil can lend a silky sheen and richness.

Side Dishes

This dish shines best when paired with light, complementary sides. A simple arugula salad with lemon vinaigrette adds peppery freshness. Roasted seasonal vegetables or crusty garlic bread would also nicely round out the meal without overwhelming the delicate flavors of the ravioli.

Creative Ways to Present

Use a white or pastel plate to make the deep pink beetroot hue pop visually. For a romantic touch, sprinkle edible flower petals around the plate or serve on heart-shaped plates for a themed presentation. You could even create a pasta platter with other colorful shapes to make mealtime truly special.

Make Ahead and Storage

Storing Leftovers

Store any leftover ravioli in an airtight container in the refrigerator for up to two days. Lay them flat on a parchment-lined tray so they don’t stick together, then transfer to the container once chilled. This method keeps the pasta fresh without squashing those lovely heart shapes.

Freezing

You can freeze uncooked ravioli by arranging them in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer to a sealed freezer bag or container. This preserves their shape and texture, so when you’re ready to cook, simply boil them straight from the freezer, adding a minute or two to the cook time.

Reheating

Reheat leftover cooked ravioli gently in a pan with a bit of butter and a splash of pasta water to revive their tenderness and coat them in sauce without drying them out. Avoid using the microwave, as it can make the pasta rubbery or unevenly heated.

FAQs

Can I use store-bought beetroot puree?

Absolutely! Store-bought beetroot puree works well in this recipe and can save time. Just make sure it’s smooth and not too watery to avoid affecting the dough consistency.

How do I prevent the ravioli from bursting during cooking?

Ensuring you press out air pockets carefully when sealing the ravioli edges is key. Also, don’t overcrowd the boiling water and remove them as soon as they float to the surface.

Can I substitute the ricotta cheese?

While ricotta is best for its creamy texture, you can try cottage cheese that’s been well drained or a creamy goat cheese for a different flavor profile, keeping in mind it may alter the texture slightly.

Is it necessary to use fresh sage?

Fresh sage leaves add a wonderful aroma and flavor that dried sage cannot match, especially when fried to a crisp. If fresh isn’t available, dried can be used but add it sparingly to avoid overpowering the dish.

What type of flour is best for rolling out the pasta dough?

All-purpose flour is perfect for this recipe, providing enough gluten for elasticity. For a finer texture, you could use 00 flour if available, but it’s not required.

Final Thoughts

Once you try this Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe, you’ll understand why it’s such a beloved dish—combining artistry, vibrant colors, and comforting flavors in one elegant bite. It’s perfect for impressing loved ones or treating yourself to something truly special. Roll up your sleeves and dive into making this beautiful homemade pasta—you’re sure to be rewarded with smiles and satisfied taste buds!