Name: Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 medium beets, roasted and peeled; 2 cups all-purpose flour; 1 large egg; 1 tablespoon olive oil; 1/2 teaspoon salt; 1 cup ricotta cheese; 1/3 cup grated Parmesan cheese; 1 tablespoon finely chopped fresh sage; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons butter; Fresh sage leaves; Additional grated Parmesan (optional)

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Get ready to fall head over heels for Ricotta and Sage Filled Beetroot Ravioli Hearts! This enchanting dish combines vibrant homemade beet pasta with a creamy ricotta and sage filling, all shaped into whimsical hearts that taste as good as they look. Whether you’re looking to impress someone special or just want to treat yourself, these ravioli offer the perfect fusion of earthy sweetness, herby notes, and cheesy indulgence. The bold magenta hue makes for a stunning plate, while each bite bursts with flavor and comfort. Trust me, once you make them, you’ll want to find excuses to enjoy Ricotta and Sage Filled Beetroot Ravioli Hearts all year long.

Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe - Recipe Image

Ingredients You’ll Need

Surprisingly, Ricotta and Sage Filled Beetroot Ravioli Hearts require only a handful of honest, flavor-packed ingredients. Each one plays a starring role in creating tender, colorful pasta and a luscious, herby filling you’ll crave again and again.

Beets: Roasted and pureed, beets give the pasta its unforgettable magenta color and hint of earthy sweetness.
All-purpose flour: The classic base for ravioli dough, it provides structure while letting the beet flavor shine.
Egg: Adds richness, binds the dough beautifully, and gives just the right tenderness to the ravioli.
Olive oil: Keeps the dough supple and adds a subtle fruity note to the pasta.
Salt: Don’t skip it—it heightens all the flavors in both the dough and filling.
Ricotta cheese: Choose a good-quality, whole-milk ricotta for the creamiest, most luxurious filling.
Grated Parmesan cheese: Lends a savory, nutty kick that pairs perfectly with ricotta and sage.
Fresh sage: Finely chopped for the filling and whole leaves for butter sauce, bringing earthy fragrance and depth.
Black pepper: Complements the sweetness of the beets and amps up the flavors in the filling.
Butter: For the silky sage butter sauce that ties everything together.
Additional grated Parmesan (optional): Sprinkle generously for extra umami and a gorgeous finish.

How to Make Ricotta and Sage Filled Beetroot Ravioli Hearts

Step 1: Roast and Puree the Beets

Roasting beets is the secret to drawing out their natural sweetness and creating an incredibly vibrant color. Once roasted and cooled, simply peel and puree them until completely smooth. This beet puree will transform your pasta dough into its signature shade and lend a subtle earthy flavor that’s truly special.

Step 2: Prepare the Beetroot Pasta Dough

Start by piling the flour onto a clean work surface or in a large bowl, then create a well in the center. Add the freshly pureed beets, egg, olive oil, and a pinch of salt to the well. Slowly draw the flour into the wet mixture, mixing gradually so the dough starts to come together. Once it forms a rough ball, knead for 8 to 10 minutes until smooth and elastic—this step is truly therapeutic and worth every minute! Wrap the dough in plastic and let it rest for 30 minutes. This rest gives those gluten strands a chance to relax, making the dough easier to roll out later.

Step 3: Make the Creamy Ricotta Sage Filling

While the dough is resting, whisk together ricotta, Parmesan, chopped fresh sage, a sprinkle of salt, and black pepper until the mixture is smooth and aromatic. The combination of ricotta and sage is the heart (pun intended!) of Ricotta and Sage Filled Beetroot Ravioli Hearts, so give it a little taste to make sure it’s perfectly seasoned.

Step 4: Roll and Cut Heart-Shaped Pasta

Dust your work surface generously with flour and roll out the rested dough as thinly as possible—aim for about 1/16 inch. Grab your favorite heart-shaped cookie cutter and start stamping out as many pieces as you can. The beautiful color of the pasta really stands out in this shape, making every raviolo truly eye-catching.

Step 5: Fill, Seal, and Shape the Ravioli

Place a small spoonful of filling in the center of half of your heart-shaped cutouts. Carefully brush the edges with a bit of water—this helps the dough stick together. Top each with a matching heart, gently pressing around the edges to seal. For a classic touch, you can crimp the edges with a fork. This step not only makes your Ricotta and Sage Filled Beetroot Ravioli Hearts look adorable, but it ensures none of that luscious filling escapes during cooking!

Step 6: Cook the Ravioli to Perfection

Bring a large pot of well-salted water to a gentle boil—not a raging one, as you want to treat these beauties delicately. Drop in the ravioli (work in batches!) and cook for just 2-3 minutes, or until they float to the surface. It’s a magical moment and signals they’re done. Scoop them out gently with a slotted spoon.

Step 7: Make the Sage Butter Sauce and Serve

While the ravioli are cooking, melt butter in a skillet over medium heat. Add fresh sage leaves and let them sizzle until the butter turns golden and fragrant—the aroma will have everyone wandering into the kitchen! Drizzle this sage-infused butter generously over your ravioli, then top with extra grated Parmesan if you’re feeling indulgent. The combination takes Ricotta and Sage Filled Beetroot Ravioli Hearts from lovely to truly unforgettable.

How to Serve Ricotta and Sage Filled Beetroot Ravioli Hearts

Garnishes

A sprinkle of freshly grated Parmesan is always a welcome finish, adding a salty punch and beautiful contrast against the ruby ravioli. Crispy sage leaves or a grind of black pepper can also make each plate look as elegant as it tastes. For a fresh pop, a handful of microgreens or a drizzle of good olive oil never hurts!

Side Dishes

Keep the focus on the ravioli’s star power with simple sides. A peppery arugula salad with lemon vinaigrette, garlic-roasted asparagus, or even some buttery sautéed greens all pair beautifully without overshadowing your Ricotta and Sage Filled Beetroot Ravioli Hearts. Crusty bread is a must for soaking up any leftover sage butter.

Creative Ways to Present

Have some fun with plating! Arrange the ravioli in a wreath or circle for a festive feel, or place three overlapping on each plate to mimic a blooming flower. For Valentine’s Day or anniversaries, try spelling out messages or initials with the heart shapes. No matter how you present them, these vibrant pockets of goodness will always bring smiles.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra cooked Ricotta and Sage Filled Beetroot Ravioli Hearts (lucky you!), let them cool to room temperature before transferring to an airtight container. They’ll keep beautifully in the fridge for up to three days. Just be sure to layer them with a little parchment so they don’t stick together.

Freezing

Want to prep ahead? Assemble your uncooked ravioli and lay them out on a floured baking sheet in a single layer, then freeze until solid. Once frozen, transfer them to a resealable bag and they’ll keep for up to two months! There’s nothing better than having homemade Ricotta and Sage Filled Beetroot Ravioli Hearts ready to cook at a moment’s notice.

Reheating

To reheat, gently warm the ravioli in simmering (not boiling) water for a minute or two, just until heated through. If already sauced, you can reheat them in a skillet over low heat with a splash of leftover butter or a dash of water. Be gentle to keep their shape and texture intact!

FAQs

Can I use store-bought beet pasta dough for this recipe?

Absolutely! If time is tight, pre-made beet pasta dough is a great shortcut. You’ll still get that gorgeous color and earthy flavor in your Ricotta and Sage Filled Beetroot Ravioli Hearts, no judgment here!

What’s the best way to keep the ravioli from sticking when cooking?

Always dust your ravioli lightly with flour before cooking, and remember to cook in batches with plenty of water. Once drained, toss them immediately with butter or a little olive oil to keep them from forming a pasta huddle.

Can I make the filling with other herbs instead of sage?

Definitely! While fresh sage adds a unique depth, you could swap in basil, thyme, or even a little lemon zest for a new spin on Ricotta and Sage Filled Beetroot Ravioli Hearts. Customize according to your preferences or what’s fresh in your garden.

How thin should I roll out the pasta dough?

Ideally, aim for about 1/16-inch thickness—or as thin as you can handle without it tearing. The thinner the dough, the more delicate and luscious each bite will feel, while still holding in all that dreamy filling.

Can I prepare these ravioli in advance for a dinner party?

Yes, and your future self will thank you! Shape your Ricotta and Sage Filled Beetroot Ravioli Hearts a day ahead and keep them covered in the fridge or freeze them as described above. Then just cook and sauce before serving for maximum wow factor with minimal last-minute fuss.

Final Thoughts

If you’re looking for a dish that’s as fun to make as it is delicious to eat, Ricotta and Sage Filled Beetroot Ravioli Hearts are calling your name. Bursting with color, flavor, and a touch of whimsy, they’re a guaranteed way to show a little extra love at any meal. Give them a try the next time you want to share something special—your taste buds and your loved ones will thank you!

Ricotta and Sage Filled Beetroot Ravioli Hearts Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in these homemade Ricotta and Sage Filled Beetroot Ravioli Hearts for a special meal that is both delicious and visually appealing. The vibrant color of the beets adds a unique twist to traditional ravioli, making this dish perfect for Valentine’s Day or any special occasion.

Ingredients

Scale

Main Dough:

2 medium beets, roasted and peeled
2 cups all-purpose flour
1 large egg
1 tablespoon olive oil
1/2 teaspoon salt

For the filling:

1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 tablespoon finely chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon black pepper

For serving:

2 tablespoons butter
Fresh sage leaves
Additional grated Parmesan (optional)

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Instructions

Puree the Roasted Beets: In a food processor, blend the roasted beets until smooth.
Prepare the Dough: Mix flour and salt in a bowl, create a well, add beet puree, egg, and olive oil. Knead into a dough, let it rest.
Make the Filling: Combine ricotta, Parmesan, sage, salt, and pepper until smooth.
Assemble the Ravioli: Roll out dough, cut into heart shapes, add filling, seal, and boil in salted water.
Prepare the Sauce: Melt butter, add sage leaves until fragrant. Serve over cooked ravioli.

Notes

For a quicker option, use store-bought beet pasta dough or pre-cooked beets.
These heart-shaped ravioli are perfect for romantic occasions like Valentine’s Day.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Boiling
Cuisine: Italian