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
Scale
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.
