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Heart Beet Ravioli with Sage Brown Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 55 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Heart Ravioli with Ricotta and Thyme is a vibrant and elegant homemade pasta dish featuring beet-infused dough for a beautiful color and subtle earthiness. Filled with creamy ricotta, fresh thyme, and parmesan, the ravioli are served with a fragrant brown butter sage sauce and toasted walnuts for a perfect balance of flavors and textures. Ideal for a romantic dinner or special occasion, this recipe guides you through making fresh pasta dough, preparing a delicious filling, and finishing with a rich, nutty sauce.

Ingredients

Scale

For the Ravioli Dough:

  • 2 medium-size beets
  • 1 teaspoon olive oil
  • 2 medium eggs
  • 1 egg yolk
  • 2 ½ cups all purpose flour, plus more for kneading
  • 1 teaspoon salt, plus an extra pinch

For the Ravioli Filling:

  • 1 cup ricotta cheese
  • 1 teaspoon fresh thyme, chopped finely
  • ¼ cup parmesan cheese, grated
  • Salt and pepper to taste

For the Brown Butter Sage Sauce:

  • ¼ cup unsalted butter
  • 2 tablespoons sage leaves, chopped into small pieces
  • Salt to taste
  • 2 tablespoons toasted walnuts

Instructions

  1. Make the Ravioli Dough: Preheat oven to 375°F. Trim the beets and season them with a pinch of salt and olive oil. Wrap the beets tightly in tin foil and place on a parchment-lined baking sheet. Bake for one hour until tender. Once baked, carefully open the foil to allow the beets to cool until warm but manageable. Peel the beets by rubbing with a paper towel, then chop and puree them in a food processor. Measure out ½ cup of beet puree for the dough and reserve any extra for another use. Add the eggs and egg yolk to the beet puree and process until combined. Add flour and salt and process until a dough ball forms. Transfer dough to a floured surface and knead, adding flour as needed, until the dough is smooth and not sticky. Wrap in plastic wrap and let rest at room temperature for 1 to 2 hours.
  2. Make the Filling: Drain excess moisture from ricotta if very watery. In a medium bowl, mix ricotta, finely chopped thyme, grated parmesan, salt, and pepper with a spoon. Refrigerate while the dough rests.
  3. Prepare the Ravioli: Attach the pasta roller to a stand mixer. Divide rested dough into four equal parts. Flatten one piece to slightly less than the machine’s widest setting (number 1), dust with flour, and roll through the machine several times, folding the dough lengthwise and rotating to build elasticity while adding flour if sticky. Gradually roll the dough through smaller settings until you reach number 6 for a thin sheet. Repeat for all dough pieces. On one sheet, space half tablespoon portions of the ricotta filling about two finger-widths apart along the center. Brush egg white around each to help seal. Place a second sheet on top, press gently around filling to seal and remove air. Use a heart-shaped cookie cutter to cut out individual ravioli centering the filling. Transfer ravioli to a floured surface and cover with a kitchen towel.
  4. Make the Brown Butter Sage Sauce and Cook Ravioli: Bring a large pot of salted water to a boil. Meanwhile, melt butter in a small saucepan over medium heat, add chopped sage, and cook until butter becomes golden brown with a nutty aroma, about 4 minutes. Add salt to taste. Cook ravioli in boiling water until they float plus a few seconds more. Using a slotted spoon, transfer cooked ravioli to the brown butter sage sauce and toss gently to coat. Plate ravioli and garnish with toasted walnuts and additional fresh thyme or sage if desired.

Notes

  • The beet pasta dough recipe is inspired by Martha Stewart’s beet pasta dough.
  • Ensure ricotta is drained well to prevent soggy filling.
  • Resting the dough is crucial for elasticity and ease of rolling.
  • Heart-shaped cutter adds a beautiful presentation perfect for romantic occasions.
  • Toasted walnuts add a delightful crunch and complement the brown butter sauce.

Nutrition

  • Serving Size: 1 serving (approx. 6 ravioli)
  • Calories: 520 kcal
  • Sugar: 5 g
  • Sodium: 420 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 5 g
  • Protein: 18 g
  • Cholesterol: 145 mg

Find it online: https://piesbypaula.com/heart-beet-ravioli-with-sage-brown-butter-recipe/