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Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Boiling and Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

These Ricotta and Sage Filled Beetroot Ravioli Hearts are a visually stunning and delicious homemade pasta dish. The vibrant beetroot dye in the pasta dough combined with the creamy ricotta and aromatic sage filling makes for a perfect Valentine’s Day treat or a special occasion meal. The ravioli are cooked until tender and then tossed in a fragrant sage-infused butter sauce, topped with crisp fried sage leaves and extra Parmesan cheese for an indulgent finish.

Ingredients

Pasta Dough

  • 2 cups all-purpose flour
  • 1/2 cup pureed cooked beetroot (roasted or boiled)
  • 2 large eggs

Filling

  • 1 cup ricotta cheese, well-drained
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon lemon zest
  • Salt, to taste
  • Pepper, to taste

Sauce and Garnish

  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves (additional for frying crisp garnish)
  • Extra grated Parmesan cheese, for serving
  • Water, for sealing ravioli and a splash for sauce

Instructions

  1. Prepare the Pasta Dough: In a mixing bowl, combine the all-purpose flour with the pureed beetroot and eggs. Mix until a smooth dough forms. Knead on a floured surface until elastic and smooth, about 8-10 minutes. Wrap in plastic and let rest for 30 minutes.
  2. Make the Filling: In a separate bowl, mix together the ricotta cheese, finely grated Parmesan, chopped fresh sage, lemon zest, salt, and pepper until well combined. Ensure the ricotta is drained to avoid a watery filling.
  3. Roll and Cut the Pasta: Roll the rested dough into thin sheets using a rolling pin or pasta machine. Use a heart-shaped cutter to cut out an even number of hearts, as these will form the ravioli shapes.
  4. Assemble the Ravioli: On half of the hearts, place a small dollop of the ricotta and sage filling. Lightly brush the edges with water, then cover with another heart, pressing firmly to seal. Remove any air pockets by gently pressing around the filling to ensure a tight seal.
  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, indicating they are cooked through. Drain carefully.
  6. Prepare the Sage Butter Sauce: In a skillet over medium heat, melt the unsalted butter. Add the whole fresh sage leaves and fry until crisp, then remove the leaves with a slotted spoon and set aside for garnish. Add a splash of pasta water to the butter to create a silky sauce.
  7. Toss and Serve: Gently toss the drained ravioli in the sage butter sauce. Serve immediately topped with the crisp fried sage leaves and a generous sprinkle of extra Parmesan cheese.

Notes

  • Beetroot can be either roasted or boiled before pureeing to achieve the bright color and flavor.
  • Ensure the ricotta is well-drained to prevent the filling from becoming too watery.
  • The ravioli cook quickly; avoid overcooking to maintain their delicate texture and shape.
  • Wrapping and resting the dough allows gluten to develop, making rolling easier.

Find it online: https://slsrecipes.com/ricotta-and-sage-filled-beetroot-ravioli-hearts-recipe-2/