Description
Indulge in a romantic and delicious meal with these homemade Ricotta and Sage Filled Beetroot Ravioli Hearts. Heart-shaped pasta filled with a flavorful mixture of ricotta, Parmesan, and sage, served in a fragrant sage butter sauce.
Ingredients
For the pasta dough:
- 2 medium beetroots, peeled and chopped
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1/2 teaspoon salt
For the filling:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For serving:
- 3 tablespoons unsalted butter
- 6 fresh sage leaves for garnish
- Extra grated Parmesan
Instructions
- Prepare the beetroot puree: Boil beetroots until tender, about 25–30 minutes. Drain and puree until smooth.
- Make the pasta dough: Combine beetroot puree with flour, eggs, and salt, kneading into a smooth dough. Rest for 30 minutes.
- Prepare the filling: Mix ricotta, Parmesan, sage, nutmeg, pepper, and salt until creamy.
- Assemble the ravioli: Roll dough thinly, cut into heart shapes. Fill with ricotta mixture, seal edges.
- Cook the ravioli: Boil in salted water for 3–4 minutes until they float.
- Make the sage butter sauce: Melt butter, add sage leaves, cook until fragrant. Toss cooked ravioli in sage butter.
- Serve: Top with extra Parmesan and enjoy!
Notes
- You can prepare and freeze the ravioli ahead of time.
- For a creamier filling, add mascarpone to the ricotta mixture.
- Serve as an appetizer or main dish for a romantic meal.
