Pink Beet Ravioli in Butter Sage Sauce
Highlighted under: Homemade Baking Collection
When I first discovered the beauty of pink beet ravioli, I knew I had to share this lovely dish. The vibrant color instantly captures your attention, but it's the rich, earthy flavor paired with the nutty taste of a butter sage sauce that truly elevates it. As I perfected this recipe, I found that the key to achieving a stunning color and flavor lies in the quality of the beets and the right amount of seasoning. This dish has become a favorite in our home, and I cannot wait for you to experience it yourself!
After making this pink beet ravioli countless times, I’ve learned how crucial it is to roll the dough thinly. This ensures each ravioli is delicate, allowing the vibrant filling to shine through. The combination of roasted beets and creamy ricotta gives a luscious texture that’s simply addictive! I recommend using fresh sage leaves for the sauce, as they add a wonderful aromatic touch that complements the earthy beets beautifully.
One of my favorite moments is the first bite, where the sweet beet flavor mingles with the crispiness of the sage-infused butter. It’s a perfect balance that you won’t want to miss. If you venture to make this dish, take your time with the sauce; it’s easy to burn the butter if you’re not attentive!
Why You'll Love This Recipe
- Vibrant color that makes your plate pop
- Deliciously earthy beet filling combined with creamy ricotta
- Aromatic butter sage sauce adds depth of flavor
Perfecting the Dough
The ravioli dough is the foundation of any good filled pasta. Using '00' flour can significantly enhance the texture, creating a silkier dough that rolls out beautifully. If you only have all-purpose flour, that's perfectly fine! Just ensure to check for consistency; if it's too dry, a drop of water can help it come together, while too wet a dough can be fixed with a sprinkle of flour.
Kneading is crucial – aim for 10 minutes to develop the gluten, which gives the dough its elasticity and allows it to stretch thin without tearing. If the dough springs back while rolling, let it rest for another 10 minutes under a cloth to relax the gluten.
Beet Filling Tips
When preparing the beet filling, using roasted beets instead of boiled ensures a deeper flavor and vibrant color. Roast your beets at 400°F (200°C) for about 45-60 minutes, wrapped in foil to retain moisture. Once cool, the skins will easily slip off, leaving you with beautifully sweet, earthy purée for your filling.
Adjust the salt and pepper in the filling according to taste. A pinch of nutmeg or a squeeze of lemon juice can elevate the flavor profile even further. Remember, the filling should be seasoned robustly since it needs to stand out against the richness of the butter sage sauce.
Ingredients
Gather the following ingredients to create the delicious pink beet ravioli.
For the Ravioli Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Beet Filling
- 1 cup roasted beets, puréed
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Sauce
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
Make sure you have everything ready before you start assembling the ravioli!
Instructions
Now, let’s dive into the process of making these beautiful ravioli.
Make the Dough
In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Mix until the dough comes together, then knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling
In a bowl, combine the beet purée, ricotta, Parmesan, salt, and pepper. Mix until smooth and set aside.
Roll the Dough
After resting, divide the dough into four portions. Roll each portion thinly using a pasta machine or rolling pin.
Assemble the Ravioli
Place small mounds of filling onto the dough, about 1 inch apart. Fold the dough over and press to seal, ensuring there are no air pockets. Cut into desired shapes.
Cook the Ravioli
Boil a large pot of salted water. Cook the ravioli for 3-4 minutes or until they float to the surface. Remove and drain.
Make the Sauce
In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter is golden and nuts browned, about 5-7 minutes. Add the ravioli to the skillet and toss to coat.
Enjoy your ravioli while hot for the best flavor!
Pro Tips
- To make this dish vegetarian, ensure all cheese is rennet-free. For added flavor, consider topping with toasted nuts or fresh herbs such as basil.
Serving Suggestions
This Pink Beet Ravioli shines as a standout main dish but could also be served as a celebratory appetizer. To accompany it, consider a light arugula salad with a lemon vinaigrette to cut through the richness of the sauce. Make sure to serve immediately after cooking, as freshly made pasta is best enjoyed right away. Garnish with additional Parmesan or toasted nuts for an added textural element.
Pairing wines with this dish can enhance the dining experience; a light-bodied red such as Pinot Noir complements the earthiness of the beets and the creaminess of the ricotta beautifully.
Storing and Reheating
If you're looking to prepare ahead, unboiled ravioli can be frozen. Place them in a single layer on a baking sheet until firm, then transfer to airtight bags. They'll keep well for up to two months. Avoid thawing before cooking; simply boil them straight from the freezer, adding an additional minute to the cook time.
Leftover cooked ravioli can be stored in the refrigerator for 2-3 days. To reheat, toss gently in a little bit of hot butter or sauce over low heat until warmed through, ensuring not to overcook as they can become mushy.
Questions About Recipes
→ Can I use store-bought ravioli?
Absolutely! If you’re short on time, frozen or fresh store-bought ravioli can easily be used with this sauce.
→ How can I store leftovers?
Store any leftover ravioli in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or by sautéing lightly in a pan.
→ Can I use other fillings?
Certainly! Feel free to experiment with other fillings such as spinach and feta or mushrooms for a different flavor profile.
→ Can I make the dough ahead of time?
Yes, the dough can be made ahead and refrigerated for up to 24 hours before you roll it out.
Pink Beet Ravioli in Butter Sage Sauce
When I first discovered the beauty of pink beet ravioli, I knew I had to share this lovely dish. The vibrant color instantly captures your attention, but it's the rich, earthy flavor paired with the nutty taste of a butter sage sauce that truly elevates it. As I perfected this recipe, I found that the key to achieving a stunning color and flavor lies in the quality of the beets and the right amount of seasoning. This dish has become a favorite in our home, and I cannot wait for you to experience it yourself!
Created by: Rosamund Blake
Recipe Type: Homemade Baking Collection
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Ravioli Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Beet Filling
- 1 cup roasted beets, puréed
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Sauce
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
How-To Steps
In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Mix until the dough comes together, then knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
In a bowl, combine the beet purée, ricotta, Parmesan, salt, and pepper. Mix until smooth and set aside.
After resting, divide the dough into four portions. Roll each portion thinly using a pasta machine or rolling pin.
Place small mounds of filling onto the dough, about 1 inch apart. Fold the dough over and press to seal, ensuring there are no air pockets. Cut into desired shapes.
Boil a large pot of salted water. Cook the ravioli for 3-4 minutes or until they float to the surface. Remove and drain.
In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter is golden and nuts browned, about 5-7 minutes. Add the ravioli to the skillet and toss to coat.
Extra Tips
- To make this dish vegetarian, ensure all cheese is rennet-free. For added flavor, consider topping with toasted nuts or fresh herbs such as basil.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 27g
- Saturated Fat: 15g
- Cholesterol: 175mg
- Sodium: 220mg
- Total Carbohydrates: 34g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 12g