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
Scale
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.
