If you are looking to impress with a dish that feels like a warm hug on a plate, the Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe is an absolute must-try. This enchanting recipe combines the vibrant, earthy sweetness of beetroot with the creamy richness of ricotta and a fragrant hint of fresh sage, all lovingly wrapped in delicate heart-shaped pasta. Perfect for a romantic dinner or whenever you want to treat yourself and your loved ones to something truly special, this dish effortlessly blends color, flavor, and texture into every bite.
Ingredients You’ll Need
This recipe keeps things delightfully simple but every ingredient plays a starring role in creating a dish bursting with flavor and charm. From the flour that forms the sturdy yet tender pasta dough to the fresh sage that adds fragrant warmth, each component is essential for this culinary love letter.
- 2 cups all-purpose flour: Provides the ideal structure for a smooth, elastic pasta dough that rolls out perfectly thin.
- 2 large eggs: Bind the dough and add richness to the pasta’s tender texture.
- 1/4 cup beetroot purée: Gives the pasta its vibrant pink-red hue and a subtly sweet earthiness.
- 1 tablespoon olive oil: Keeps the dough supple and adds a mild fruity flavor.
- 1 cup ricotta cheese: The creamy, mild filling base that complements the beetroot beautifully.
- 1/3 cup grated Parmesan cheese: Brings a salty, nutty depth to the filling.
- 1 tablespoon finely chopped fresh sage: Offers an aromatic, slightly peppery note that elevates the entire dish.
- Salt and black pepper to taste: Enhances all the flavors without overpowering them.
- 2 tablespoons butter: Used to create a luscious sage butter sauce for finishing the ravioli.
- Extra sage leaves for garnish (optional): Adds a crisp, decorative touch and concentrated flavor.
How to Make Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Step 1: Prepare the pasta dough
Start by making a well in the center of the all-purpose flour on a clean surface or in a large bowl. Crack in the eggs, add the beetroot purée, and drizzle the olive oil. Slowly mix the flour into the wet ingredients with a fork until a dough starts to form. Knead this dough for about 8 to 10 minutes until it’s smooth and elastic—this is key to ensuring tender, perfectly textured pasta. Wrap it tightly in plastic and let it rest for 30 minutes to relax the gluten and make rolling easier.
Step 2: Make the filling
While your dough is resting, mix the ricotta, Parmesan, and finely chopped fresh sage in a bowl. Season this luscious filling with salt and black pepper to brighten the flavors. Stir gently until all ingredients are well combined and creamy smooth, then set aside. This filling is the heart of what makes the Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe so irresistibly tasty!
Step 3: Roll and cut the pasta
Using a pasta machine or rolling pin, roll out the dough into thin sheets—about 1 to 2 millimeters thick. This thinness ensures that the pasta cooks evenly and melts in your mouth. With a heart-shaped cookie cutter, cut out an even number of shapes. These charming shapes add a visual delight that is perfect for celebrations or simply brightening up any meal.
Step 4: Assemble the ravioli hearts
Place a teaspoon of the ricotta and sage filling in the center of half the heart shapes. Moisten the edges lightly with water, then top each with another heart-shaped piece of dough. Press the edges firmly to seal and gently squeeze out any air pockets. The seal keeps the filling inside, allowing it to stay creamy and flavorful as you cook.
Step 5: Cook the ravioli
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2 to 3 minutes, or just until they float to the surface—this is the perfect indicator that they’re ready. Drain carefully to avoid tearing these delicate beauties.
Step 6: Make the sage butter sauce
Over medium heat, melt the butter in a small skillet. Add a few fresh sage leaves and cook until they become crisp and fragrant. This sizzling sage butter not only tops the ravioli beautifully but infuses every bite with golden richness and a subtle herbal kick.
Step 7: Serve with love
Drizzle the sage butter over the ravioli hearts, add a sprinkle of Parmesan if desired, and prepare to indulge in a dish crafted with care and bursting with Italian-inspired flavors!
How to Serve Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Garnishes
A few crispy sage leaves scattered on top make for a beautiful and aromatic garnish. If you want to add a touch of freshness, a light drizzle of good quality extra virgin olive oil or a sprinkle of finely grated Parmesan can elevate the presentation and flavor even more.
Side Dishes
This dish pairs wonderfully with simple sides that allow the ravioli to shine. Consider a crisp green salad with lemon vinaigrette or roasted seasonal veggies like asparagus or Brussels sprouts for a burst of texture and color contrast. A glass of crisp white wine also complements the creamy ricotta filling and earthy beetroot.
Creative Ways to Present
The heart shape of these ravioli makes them perfect for special occasions. Serve them on white plates with fresh herbs scattered artfully, or surprise your guests by arranging them in a circle around a pool of sage butter sauce. You can also serve this recipe as part of a multi-course Italian-themed meal, framed by crusty garlic bread and a light tomato salad.
Make Ahead and Storage
Storing Leftovers
If you have any ravioli left over, store them in an airtight container in the refrigerator for up to two days. Be sure to separate layers with parchment paper to prevent sticking.
Freezing
To freeze, arrange the assembled but uncooked ravioli in a single layer on a baking sheet and place in the freezer. Once frozen solid, transfer them to a freezer-safe bag or container. This way, you can enjoy your Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe fresh anytime, cooking them directly from frozen by adding a minute or two to the boiling time.
Reheating
Reheat leftover cooked ravioli gently by warming them in a pan with a little butter or olive oil. Avoid microwaving as it can make the pasta chewy and the filling dry. For the best experience, freshly cooked ravioli are unbeatable!
FAQs
Can I substitute beetroot purée with beetroot powder?
Absolutely! Beetroot powder is a great alternative if you don’t have purée on hand. Just whisk the powder into the dough mixture with a little water until you achieve a similar consistency and vibrant color.
Is it possible to make this recipe vegan?
Yes! Use a dairy-free ricotta substitute and omit the eggs in the dough, replacing them with a splash of water. The rest of the recipe works beautifully with these adjustments.
How thin should I roll the pasta dough?
A thickness of 1 to 2 millimeters is ideal. Too thick, and the ravioli will be heavy; too thin, and they may break during cooking. Thin pasta allows the vibrant beetroot color and delicate filling to shine.
Can I prepare the pasta dough in advance?
Yes, you can make and refrigerate the dough overnight, wrapped tightly. Just be sure to let it come to room temperature before rolling out for easier handling.
What if I don’t have a heart-shaped cookie cutter?
No worries! You can use any small round or square cutter to shape your ravioli. The heart shape adds a lovely personal touch, but the flavors will be just as delightful in any form.
Final Thoughts
This Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe truly captures the joy of homemade pasta with a creative twist that’s sure to charm anyone at your table. Whether you’re cooking for a special occasion or simply craving comforting, colorful food, this recipe offers plenty of satisfaction with every delightful bite. Give it a try, and savor the blend of fresh sage, creamy ricotta, and sweet beetroot woven into pasta that looks and tastes as good as it feels.
Print
Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in these charming Ricotta and Sage Filled Beetroot Ravioli Hearts, featuring a vibrant beetroot-infused pasta dough filled with a creamy mixture of ricotta, Parmesan, and fresh sage. Perfectly cooked and dressed in aromatic sage butter, this vegetarian Italian main course combines color, flavor, and elegance in every bite.
Ingredients
Dough
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1/4 cup beetroot purée (from cooked or roasted beetroot)
- 1 tablespoon olive oil
Filling
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh sage
- Salt and black pepper to taste
For Cooking and Serving
- 2 tablespoons butter
- Extra sage leaves for garnish (optional)
Instructions
- Prepare the Dough: On a clean surface or in a large bowl, create a well in the center of the flour. Add the eggs, beetroot purée, and olive oil. Using a fork, gradually incorporate the flour into the wet ingredients until a dough forms. Knead the dough for 8–10 minutes until it becomes smooth and elastic, sprinkling more flour if needed. Wrap the dough in plastic wrap and allow it to rest for 30 minutes.
- Make the Filling: While the dough rests, combine the ricotta cheese, grated Parmesan, finely chopped sage, salt, and black pepper in a bowl. Mix thoroughly until smooth and set aside.
- Roll Out the Dough and Shape Ravioli: Roll the rested dough into thin sheets about 1–2mm thick using a pasta machine or rolling pin. Use a heart-shaped cookie cutter to cut out an even number of hearts from the dough sheets.
- Fill and Seal Ravioli: Place a teaspoon of the ricotta-sage filling onto the center of half of the dough hearts. Lightly brush the edges with water, then top each filled heart with another dough heart. Press the edges firmly to seal and remove any air pockets, ensuring the ravioli are well sealed.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2–3 minutes or until they float to the surface. Remove with a slotted spoon and drain well.
- Prepare Sage Butter Sauce: In a small skillet, melt butter over medium heat. Add extra sage leaves and fry until they become crisp and aromatic. Drizzle this sage-infused butter over the cooked ravioli before serving. Garnish with the crispy sage leaves if desired.
Notes
- The pasta dough can be prepared ahead of time and refrigerated overnight to save time.
- For a vegan alternative, substitute ricotta with a dairy-free version and omit eggs from the dough, replacing with a splash of water.
- If fresh beetroot purée is unavailable, beetroot powder can be used as a substitute for color and flavor.
