If you’re looking to impress someone special or simply treat yourself to something both stunning and delicious, this Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe is exactly what you need. Imagine tender homemade beetroot pasta in charming heart shapes, wrapped around a creamy ricotta and aromatic sage filling, creating a delightful balance of earthy sweetness and herbal warmth. It’s not only a feast for your taste buds but also a vibrant eye-catching dish that brings a touch of elegance to your dinner table. Trust me, every bite feels like a little love letter made edible.
Ingredients You’ll Need
The beauty of this Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe is how the simple ingredients each play a vital role in creating layers of flavor and stunning color. Every item works harmoniously—from the bright beet puree that tints the pasta a gorgeous pink, to the fresh sage that adds just the right herbal kick.
- All-purpose flour: The foundation of your pasta dough, providing structure and bite.
- Large eggs: Bind the dough together smoothly and enrich the texture.
- Salt: Enhances every flavor, even in the dough.
- Olive oil: Adds a bit of tenderness and moisture to the dough.
- Cooked beet puree: Gives the dough a beautiful color and subtle earthy sweetness.
- Ricotta cheese: The creamy heart of the filling, mild and luscious.
- Grated Parmesan cheese: Adds depth and umami to the filling.
- Fresh sage, finely chopped: Brings a fragrant touch that elevates the filling beautifully.
- Salt and black pepper to taste: Essential for seasoning the filling just right.
- Butter: For that irresistible finishing touch to toss and coat the cooked ravioli.
- Extra Parmesan and sage leaves: Perfect garnishes for a visually stunning and flavorful finish.
How to Make Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Step 1: Prepare the Pasta Dough
Start by combining flour and salt on a clean surface or in a large bowl. Create a well in the center and add eggs, olive oil, and the vibrant beet puree. Gradually mix until a dough begins to form, then knead for about 8 to 10 minutes until you’re left with a smooth, elastic dough. This step is crucial—well-kneaded dough means pasta that’s tender yet strong enough to hold the filling. Wrap your dough tightly and let it rest for at least 30 minutes to relax the gluten.
Step 2: Make the Ricotta and Sage Filling
While your dough rests, combine ricotta, grated Parmesan, and freshly chopped sage in a bowl. Season with salt and pepper to taste. This filling is heavenly—light yet packed with fresh and savory notes. Don’t rush this part, as good seasoning here makes all the difference.
Step 3: Roll Out and Cut the Dough
Once rested, roll out your dough into thin sheets—aim for about 1/16 inch thick for the perfect delicate balance. Use a heart-shaped cookie cutter to cut out an even number of hearts. Keep your edges clean and the shapes consistent; it adds to the charm and helps with sealing the ravioli later.
Step 4: Fill and Seal the Ravioli
Place a small spoonful of filling in the center of half the hearts. Next, carefully top with the remaining hearts, pressing the edges firmly to seal. A tiny dab of water on the edges will help, but be gentle to avoid tearing. Making sure the edges are sealed well is important to keep the filling from escaping during cooking.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Cook the ravioli in batches for about 2–3 minutes or until they float to the surface—this indicates they are perfectly cooked. Handle them gently with a slotted spoon while transferring to keep them intact.
Step 6: Make the Butter Sage Garnish
In a small skillet, melt butter over medium heat. Toss in the extra sage leaves and fry until they’re crispy and aromatic, then use this fragrant butter sauce to dress your cooked ravioli. This buttery, sage-infused finish ties the entire dish together with richness and herbaceous delight.
How to Serve Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan and some of those crispy sage leaves from the butter garnish will elevate the dish visually and flavor-wise. These simple touches bring brightness and texture contrast, making every bite more exciting.
Side Dishes
Pair your ravioli hearts with a fresh arugula salad dressed lightly with lemon and olive oil to cut through the richness. Alternatively, roasted seasonal vegetables offer a hearty complement without overwhelming the delicate pasta.
Creative Ways to Present
Serve your pasta on a plain white plate to showcase the vibrant pink hue, or nestle it atop a smear of sage pesto for an artful presentation. For a romantic dinner, lighting candles around your table and plating the ravioli hearts with a few edible flower petals adds an enchanting touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be sure to keep the ravioli separate from any sauce to maintain their delicate texture.
Freezing
You can freeze uncooked ravioli by placing them on a parchment-lined tray in a single layer until firm, then transferring to a freezer-safe bag. They’ll keep well for up to a month and can be cooked straight from frozen, just add extra cooking time.
Reheating
For reheating cooked ravioli, gently warm them in a skillet with butter or on low in a covered pan with a splash of water to prevent drying out. Microwaving isn’t recommended as it often makes fresh pasta rubbery.
FAQs
Can I use dried sage instead of fresh?
Fresh sage really shines in this recipe by lending a bright and aromatic note that dried sage can’t quite match. If you must use dried, reduce the amount and add it sparingly as it’s more potent and less fresh tasting.
What can I substitute ricotta with?
Cottage cheese or a mild goat cheese can work in a pinch, but ricotta provides that signature creamy, light texture that balances the beetroot’s earthiness perfectly.
Is it necessary to cook the beet before pureeing?
Yes, cooking the beet softens it, making it easier to puree smoothly and blend into the dough, plus it mellows the raw earthiness for a subtler taste.
Can I make the pasta dough without eggs?
While eggs give the dough elasticity and flavor, you can try an eggless dough by adjusting with water and a bit more oil, though the texture and taste will differ from the classic version.
How do I prevent ravioli from sticking together when cooking?
Cook your ravioli in plenty of boiling salted water and gently stir to separate them immediately after adding. Using a large pot prevents overcrowding, allowing them to float freely without sticking.
Final Thoughts
This Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe is a wonderful way to bring a bit of magic and heartwarming flavor into your kitchen. Whether you’re cooking for a loved one, a special occasion, or just celebrating good food, these ravioli hearts never fail to impress. Don’t hesitate—roll up your sleeves and dive in. You’ll soon find this charming dish a treasured favorite in your cooking repertoire.
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
This delightful Ricotta and Sage Filled Beetroot Ravioli Hearts recipe combines vibrant beetroot-infused pasta dough with a creamy ricotta and Parmesan filling accented with fresh sage. Perfect for a special occasion like Valentine’s Day, these heart-shaped ravioli offer a stunning presentation and rich Italian flavors, topped with melted butter, crispy sage leaves, and extra Parmesan cheese.
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 small cooked beet, pureed
For the Filling
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped
- Salt and black pepper to taste
For Cooking and Garnish
- 2 tablespoons butter
- Extra Parmesan cheese for garnish
- Fresh sage leaves for garnish
Instructions
- Prepare the dough: On a clean surface or in a large bowl, combine the flour and salt. Make a well in the center and add the eggs, olive oil, and beet puree. Mix until a dough forms, then knead for 8–10 minutes until smooth. Wrap tightly in plastic wrap and let rest for 30 minutes.
- Make the filling: While the dough rests, combine ricotta cheese, grated Parmesan, finely chopped sage, salt, and black pepper in a bowl. Mix until well incorporated.
- Shape the ravioli: Roll out the rested dough into thin sheets. Using a heart-shaped cookie cutter, cut out an even number of hearts. Place a small spoonful of filling in the center of half of the hearts.
- Seal the ravioli: Top each filled heart with another heart-shaped dough piece. Press the edges firmly to seal the ravioli, using a small amount of water on the edges if needed to help them stick together.
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2–3 minutes or until they float to the surface. Remove carefully with a slotted spoon.
- Prepare the garnish: In a small skillet, melt the butter over medium heat and lightly fry extra fresh sage leaves until crisp and fragrant.
- Serve: Plate the cooked ravioli topped with melted butter, crispy sage leaves, and additional grated Parmesan cheese. Enjoy immediately.
Notes
- You can prepare the pasta dough ahead of time and store it in the refrigerator for up to 24 hours.
- If the beet flavor or color is too strong, reduce the beet quantity to half for a milder taste and lighter hue.
