If you’re looking to add a truly charming and delicious twist to your homemade pasta adventures, the Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe is an absolute must-try. This dish combines the earthy sweetness of beetroot-infused pasta with a creamy, herbaceous ricotta and sage filling, all shaped into adorable heart forms perfect for sharing with loved ones. Not only does it taste amazing, but the vibrant ruby-red color and tender texture make each bite a celebration of both flavor and festive flair.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients are straightforward, fresh, and pack a punch both in flavor and texture. Each one plays a crucial role in crafting those luscious ravioli hearts that melt in your mouth.
- All-purpose flour (2 cups): The essential foundation for your tender pasta dough, providing structure without weighing it down.
- Large eggs (2): Binding agents that enrich the dough and help create that silky, pliable texture.
- Beetroot purée (1/2 cup): Adds moisture, natural sweetness, and that stunning deep pink hue that makes these ravioli hearts irresistible.
- Salt (1/2 teaspoon for dough, 1/4 teaspoon for filling): Key to enhancing the overall flavors in both the pasta and filling.
- Ricotta cheese (1 cup): Provides a creamy, smooth base for the filling that balances the earthiness of the beetroot.
- Grated Parmesan cheese (1/4 cup plus extra for garnish): Brings a nutty, savory depth to the filling and finishing touch.
- Fresh sage (1 tablespoon chopped, plus 4–5 leaves for serving): Adds a fragrant, woodsy aroma that pairs perfectly with ricotta and butter.
- Black pepper (1/4 teaspoon): A mild heat to awaken the taste buds without overpowering the delicate flavors.
- Nutmeg (pinch): A subtle warmth that lifts the filling to new heights in complexity.
- Butter (2 tablespoons): For a rich, silky sauce that crisps the sage leaves and brings everything together.
How to Make Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Step 1: Prepare the Pasta Dough
On a clean work surface, start by creating a mound with the flour and make a well in the center to hold your wet ingredients. Into this well, add the eggs, beetroot purée, and salt. Slowly incorporate the flour into the center using a fork, pulling in flour from the edges bit by bit. When the mixture becomes too thick for the fork, use your hands to knead the dough for 8 to 10 minutes until it feels smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes — this resting time is what gives the dough its perfect stretchiness.
Step 2: Mix the Filling
While the dough rests, combine ricotta cheese, grated Parmesan, finely chopped fresh sage, salt, black pepper, and a tiny pinch of nutmeg in a bowl. Stir it until the mixture is uniform and creamy, making sure every spoonful is packed with those herb-infused, cheesy notes that will be so delightful when enclosed within the pasta.
Step 3: Roll and Shape the Pasta
Once rested, roll the dough out into thin sheets using a pasta machine or a rolling pin—aim for translucent thinness but be gentle so the dough remains intact. Use a heart-shaped cookie cutter to stamp out even hearts from the pasta sheets. This step is where the magic of the Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe truly shines — those charming shapes bring out a feeling of homemade love.
Step 4: Fill and Seal the Ravioli
Place a small spoonful of the ricotta and sage filling right in the center of half the heart-shaped pasta pieces. Moisten the edges with a little water, then top each with another heart-shaped pasta piece. Press the edges firmly to seal and expel any air pockets, ensuring that your ravioli hold their shape and filling during cooking.
Step 5: Cook and Finish the Ravioli
Bring a large pot of lightly salted water to a gentle boil and cook the ravioli in batches for 2 to 3 minutes, or until they float to the surface, indicating they’re perfectly al dente. Meanwhile, melt butter in a skillet and add fresh sage leaves, letting them crisp just slightly to release their fragrant oils. Drizzle this sage butter sauce over the cooked ravioli and finish with a generous sprinkle of Parmesan for that final touch of indulgence.
How to Serve Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Garnishes
The simplest garnishes, like freshly grated Parmesan and a few crispy sage leaves, bring the perfect balance of salty, nutty, and earthy flavors to complement these ravioli hearts beautifully. Don’t hesitate to add a light drizzle of extra virgin olive oil or a sprinkle of cracked black pepper to elevate your presentation and taste.
Side Dishes
Because these ravioli are rich and flavorful, pairing them with light sides works best. A crisp mixed greens salad with lemon vinaigrette or steamed seasonal vegetables make refreshing accompaniments that won’t overpower the delicate beetroot and ricotta filling.
Creative Ways to Present
For a special occasion, plate your Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe on a large white platter arranged in a circle or heart shape. Add microgreens or edible flowers on top for an elegant visual twist. You can also try serving the ravioli with a dollop of mascarpone on the side or a vivid beet sauce for an extra burst of color.
Make Ahead and Storage
Storing Leftovers
If you have any leftover ravioli, place them in an airtight container and store them in the refrigerator for up to 2 days. Keeping them chilled ensures that the filling stays fresh and the pasta retains its tender texture when reheated.
Freezing
This recipe is freezer-friendly! Arrange the uncooked ravioli on a baking sheet in a single layer so they don’t stick, then freeze until solid. Transfer them to a freezer-safe bag or container and use within 1 month. When you’re ready to enjoy, just cook them straight from frozen, adding a minute or two to the boiling time.
Reheating
For the best results, gently reheat cooked ravioli in simmering water until warmed through, which keeps them tender and juicy. Avoid microwave reheating as it can dry out the pasta and filling.
FAQs
Can I make the beetroot purée ahead of time?
Absolutely! You can cook and blend the beetroot a day or two in advance and store it in the fridge. This makes the dough preparation even quicker on the day you want to make your ravioli.
What if I don’t have fresh sage? Can I use dried?
Fresh sage is ideal for the aromatic punch and texture it brings, but if dried is all you have, use about one-third of the fresh quantity and add it to the filling. Just remember that dried sage has a more concentrated flavor, so a little goes a long way.
Is there a substitute for ricotta cheese in the filling?
Yes, you can substitute ricotta with cottage cheese or cream cheese for a creamier texture, though this will slightly change the flavor profile. Make sure the cheese is well-drained or whipped for the best consistency.
Can I use store-bought pasta instead of making the beetroot dough?
You could use fresh or dried pasta sheets, but they won’t have the unique beetroot flavor or vibrant color. To retain the charm of this recipe, try incorporating beetroot purée into your own dough whenever possible.
How do I prevent the ravioli from bursting while cooking?
Make sure to seal the edges really well and press out all the air pockets. Also, cook the ravioli gently in simmering water rather than a rolling boil to prevent them from breaking open.
Final Thoughts
Making the Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe truly feels like a labor of love that rewards you at every step with delicious, beautiful results. From the vibrant beet dough to the creamy, sage-infused filling, this recipe is perfect for impressing your friends or simply treating yourself to a comforting, homemade Italian dinner. I hope you have as much fun making and savoring these delightful ravioli hearts as I do every time!
Print
Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Ricotta and Sage Filled Beetroot Ravioli Hearts are a deliciously vibrant homemade pasta dish featuring beetroot-infused dough shaped into charming hearts. Filled with a creamy ricotta and Parmesan mixture seasoned with fresh sage and nutmeg, these ravioli are boiled to perfection and served with a fragrant sage-butter sauce, making them an elegant and flavorful Italian-inspired main course perfect for special occasions.
Ingredients
For the pasta dough:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup beetroot purée (cooked and blended beets)
- 1/2 teaspoon salt
For the filling:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
For serving:
- 2 tablespoons butter
- 4–5 fresh sage leaves
- Extra Parmesan for garnish
Instructions
- Prepare the pasta dough: On a clean work surface, mound the flour and make a well in the center. Add the eggs, beetroot purée, and salt into the well. Gradually mix the flour into the wet ingredients with a fork, then knead the dough by hand for 8–10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Make the filling: In a bowl, combine the ricotta cheese, grated Parmesan, finely chopped fresh sage, salt, black pepper, and a pinch of nutmeg. Mix well until smooth and evenly combined.
- Roll out the pasta: Using a pasta machine or rolling pin, roll the rested dough into thin sheets. Using a heart-shaped cookie cutter, cut out an even number of hearts from the pasta sheets.
- Assemble the ravioli: Place a small spoonful of the ricotta and sage filling in the center of half the heart-shaped pasta pieces. Lightly brush the edges with water, then top with another heart-shaped piece. Press the edges firmly to seal the ravioli, gently removing any air pockets.
- 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, indicating they are done. Remove with a slotted spoon and set aside.
- Prepare the sage butter sauce: In a skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the sage is fragrant and slightly crispy, about 2 minutes.
- Serve: Drizzle the sage butter sauce over the cooked ravioli. Garnish with extra grated Parmesan cheese and serve immediately.
Notes
- For a quicker alternative, use wonton wrappers and create a beet purée-infused sauce instead of making fresh pasta dough.
- You can prepare the ravioli in advance by freezing them on a baking sheet and then transferring them to a freezer bag for later cooking.
