Heart Beet Ravioli with Sage Brown Butter Recipe

If you’re craving a pasta dish that’s as stunning to look at as it is delicious, you’ve got to try this Heart Beet Ravioli with Sage Brown Butter Recipe. I absolutely love how the vibrant pink of the beet-infused dough pairs with the rich, earthy filling and nutty sage brown butter sauce. When I first made this, I couldn’t believe how fancy it looked without all the fuss. Stick with me—I’ll walk you through each step to nail it at home, and you might find it’s your new go-to dinner for impressing guests or just spoiling yourself.

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Ingredients You’ll Need

The ingredients for this Heart Beet Ravioli with Sage Brown Butter Recipe are simple yet thoughtfully chosen. Beets provide the gorgeous color and earthiness to the pasta dough, while ricotta and thyme make the filling creamy and aromatic. The brown butter sauce is the crowning glory, with sage adding that perfect herbal note.

• Beets: Choose medium-sized, firm beets; their sweetness and color are the heart of the dish.
• Olive Oil: A tiny bit to season the beets before roasting, helping their flavor pop.
• Eggs and Egg Yolk: These build structure in the dough and keep it tender.
• All-Purpose Flour: The base for the pasta dough—make sure it’s fresh for a smooth texture.
• Salt: Enhances flavor—both in the dough and filling.
• Ricotta Cheese: Look for a creamy, well-drained ricotta to avoid watery filling.
• Fresh Thyme: Adds a woodsy, fragrant touch to the filling.
• Parmesan Cheese: Grated finely for a sharp, savory bite.
• Unsalted Butter: For the brown butter sauce—you’ll want real quality here for the nutty flavor.
• Sage Leaves: Fresh is best, chopped finely to release its distinct aroma.
• Toasted Walnuts: Adds crunch and depth as a finishing garnish.

Variations

I love making this Heart Beet Ravioli with Sage Brown Butter Recipe my own by playing with the filling and garnishes. Feel free to get creative—this recipe is a fantastic starting point that’s open to your personal twists.

• Go Veggie Forward: Try swapping walnuts for toasted pine nuts or pecans for a different crunch and flavor.
• Cheese Variations: I sometimes mix ricotta with goat cheese for a tangy kick—totally worth trying.
• Herb Swaps: If you don’t have thyme, sage or rosemary work beautifully in the filling.
• Gluten-Free Dough: While I haven’t tried it personally, you could experiment with gluten-free flour blends for the dough.

How to Make Heart Beet Ravioli with Sage Brown Butter Recipe

Step 1: Roast Beets for that Gorgeous Color

Start by preheating your oven to 375°F. I like to trim the beet tops and bottoms, then rub them with olive oil and a pinch of salt. Wrapping them tightly in foil on a baking sheet traps the steam and keeps the beets tender. Roast for about an hour until you can easily pierce them with a fork. When they’re cool enough to handle, rub off the skins with a paper towel—the skin slides right off if they’re roasted well! This step is key for developing that vibrant, natural color in the dough.

Step 2: Puree and Make the Dough

Once your beets are pureed smoothly in a food processor, measure out half a cup for the dough. Add your eggs and egg yolk and pulse until combined. Then, add flour and salt and process until a ball forms. Transfer it to a floured surface and knead gently—adding a bit more flour if it’s sticky—until the dough is silky and smooth. Wrapping the dough in plastic and letting it rest at room temp for an hour or two helps the gluten relax, making it easier to roll out thin later.

Step 3: Whip Up the Creamy Filling

Drain any excess moisture from your ricotta to avoid soggy ravioli. Then stir in finely chopped fresh thyme, grated parmesan, and season with salt and pepper. This simple filling strikes a beautiful balance with the sweet earthiness of the beet dough. After mixing, pop it in the fridge while your dough is resting—it’ll help the flavors meld and keep the filling firm as you work.

Step 4: Roll Out the Dough and Shape Your Heart Ravioli

If you have a pasta machine, now’s the time to dust off that KitchenAid attachment! Divide the dough into four pieces and roll each piece starting at the widest setting. Fold and roll a couple times to build elasticity, then slowly decrease thickness until you reach setting six—this gives you the thin, delicate pasta sheets perfect for ravioli. Spread half-tablespoons of filling evenly spaced on one sheet, brush egg white wash around the filling spots, then top with another sheet and gently press around each dollop to seal. Use a heart-shaped cutter to stamp out each ravioli. This part is so fun—I always make a few extra to nibble on raw dough (don’t judge me!).

Step 5: Make the Sage Brown Butter and Cook Your Ravioli

While you’re bringing a big pot of salted water to a boil, start your sauce by melting butter over medium heat. Add chopped sage leaves to the butter, and cook until the butter turns a deep golden brown and smells delightfully nutty—about 4 minutes. Salt to taste. Drop your ravioli into the boiling water and cook until they float to the top (usually just a minute or two). Use a slotted spoon to transfer them straight into your fragrant butter sauce, tossing gently to coat every nook and cranny.

Serve immediately garnished with toasted walnuts and extra fresh herbs if you like—I adore the texture contrast the walnuts provide. This simple sauce lets the beautiful flavor and color of your beet ravioli shine through.

How to Serve Heart Beet Ravioli with Sage Brown Butter Recipe

Garnishes

I adore finishing this dish with toasted walnuts for crunch and extra fresh thyme or sage sprinkled on top. Sometimes I even grate a little more parmesan over the warm ravioli for a sharp, salty hit. These garnishes lift the dish from simple to spectacular and add contrasting textures and flavors.

Side Dishes

To keep the meal balanced and elegant, I often serve this with a crisp green salad dressed simply with lemon and olive oil. A side of roasted asparagus or garlic sautéed spinach complements the earthiness of the beet pasta wonderfully. If you want something heartier, garlic bread with fresh herbs is always a crowd-pleaser.

Creative Ways to Present

For a romantic dinner or special celebration, plate these heart-shaped ravioli on a white platter with scattered edible flower petals or microgreens. Drizzle your sage brown butter sauce artistically around the plate and place a few whole toasted walnuts for visual interest. I once served this at a Valentine’s Day brunch and swapped walnuts for candied pecans to add a sweet surprise—guests loved it!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though that’s rare in my house!), store cooked ravioli in an airtight container in the fridge for up to 2 days. I found they reheat decently but are best eaten fresh.

Freezing

One of the best things I learned is you can freeze your shaped but uncooked ravioli on a parchment-lined baking sheet until firm, then transfer them to a zip-top bag. When it’s time to cook, drop them frozen into boiling water. This makes meal prep a breeze and keeps quality surprisingly good.

Reheating

To reheat cooked ravioli, I prefer a gentle sauté in a little butter to warm through without making them soggy. Microwave can work in a pinch but tends to dry them out, so add a splash of water and cover loosely.

FAQs

Final Thoughts

Making this Heart Beet Ravioli with Sage Brown Butter Recipe is like creating an edible work of art that tastes as good as it looks. The vibrant color, joyful shape, and comforting flavors always impress, whether I serve it for family dinners or celebrations. If you’ve ever hesitated trying homemade ravioli, I promise this recipe is approachable and rewarding—plus, the smell of sage sizzling in brown butter will have your kitchen smelling like a dream. Give it a shot; your taste buds will thank you!

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