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
Scale
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.
