These vibrant beet ravioli are a feast for the eyes and the tummy! Filled with creamy cheese and wrapped in colorful beet dough, they add fun to any meal.
Every bite brings a joyful zing! I love pair them with a simple butter sauce and a sprinkle of cheese to really let those flavors shine—yum!
Key Ingredients & Substitutions
Beets: Roasting fresh beets brings out their natural sweetness. If you’re short on time, you can use store-bought beet puree instead for convenience. Just make sure it doesn’t have added sugar!
Flour: All-purpose flour works great for the pasta dough. If you need a gluten-free option, you might try using a gluten-free flour blend, but sauces may need tweaking for best results.
Ricotta Cheese: This creamy cheese gives a lovely texture to the filling. For a lighter option, you can use cottage cheese—just blend it until smooth. Vegan cream cheese or tofu could work as dairy-free alternatives.
Fresh Sage: Sage adds a warm, earthy flavor to the butter sauce. If you can’t find fresh, try dried sage, but use less—start with 1 teaspoon because it’s more concentrated.
What’s the Best Way to Roll and Cut Ravioli?
Working with pasta can feel tricky at first, but with the right technique, it gets easier. Here’s how to achieve perfectly rolled and cut ravioli:
- After resting, divide your dough into two sections. This makes it easier to manage.
- Make sure your work surface is well-floured to prevent sticking as you roll it out thinly.
- Use a pasta machine if you have one; it gives you uniform thickness, but a rolling pin works too!
- When placing filling on the dough, keep it evenly spaced, so they cook evenly. A good guide is about 1.5 to 2 inches apart.
- Lightly brush water around the filling to help seal. Press out air gently as you press down, which ensures they won’t burst when cooking.
Beet Ravioli with Brown Butter Sage Sauce
Ingredients You’ll Need:
For the Beet Pasta Dough:
- 2 medium beets, roasted and pureed (about 1 cup)
- 2 ½ cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- Salt and freshly ground black pepper, to taste
For the Brown Butter Sage Sauce:
- 6 tablespoons unsalted butter
- 10 fresh sage leaves
- Salt and pepper, to taste
- Grated Parmesan, for garnish
- Microgreens or beet greens, for garnish (optional)
How Much Time Will You Need?
This delightful dish will take about 2 hours to prepare, including time to make the dough, filling, and sauce. You’ll need roughly 45-60 minutes for roasting and preparing the beets, about 30 minutes for making the dough and filling, and around 15-20 minutes for rolling, assembling, and cooking the ravioli. A little bit of patience will bring beautiful results!
Step-by-Step Instructions:
1. Preparing the Beet Puree:
Start by roasting your beets. Wrap them in foil and bake at 400°F (200°C) for about 45-60 minutes, or until they are soft. Once they’re cool, peel them and puree in a blender until it’s smooth. Measure out 1 cup—this will be the colorful base of your ravioli dough!
2. Making the Beet Pasta Dough:
On a clean countertop or in a large mixing bowl, place your flour in a mound shape. Create a well in the center, then add the eggs, beet puree, olive oil, and salt right into the well. Using a fork, slowly mix the flour from the edges into the wet ingredients until combined. Then, knead the dough by hand for 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle in a bit more flour as needed. Once ready, wrap it in plastic wrap and let it chill in the fridge for at least 30 minutes.
3. Preparing the Filling:
While the dough is chilling, mix up your filling. In a bowl, combine the ricotta cheese, grated Parmesan, nutmeg (if using), and a pinch of salt and pepper. Stir it well until smooth, and then set it aside in the fridge until you’re ready to use it.
4. Rolling Out the Dough:
After chilling, divide the pasta dough into two portions. On a floured surface (or using a pasta machine), roll out one portion into a thin sheet—about 1/16 inch thick. Dust with flour to prevent sticking as you go!
5. Assembling the Ravioli:
On the rolled-out dough, place small spoonfuls of your filling (about 1 teaspoon each), spaced roughly 1.5 to 2 inches apart. Lightly brush around the filling with water using your fingertip or a small brush. Roll out the second portion of dough and place it gently over the filled dough. Press down around the filling to ensure there are no air bubbles. Cut the ravioli with a round cutter or knife, and make sure the edges are sealed tightly.
6. Cooking the Ravioli:
Bring a large pot of salted water to a rolling boil. Carefully drop in the ravioli in batches, cooking for 3-4 minutes or until they rise to the surface. Once they float, it’s time to take them out! Use a slotted spoon to remove them and keep the ravioli warm while you cook the rest.
7. Making the Brown Butter Sage Sauce:
In a medium skillet over medium heat, melt the unsalted butter. Once melted, add the sage leaves and cook until the butter turns golden brown and has a lovely nutty aroma—this should take about 3-4 minutes. Be careful not to burn the butter! Once done, remove it from the heat and season with salt and pepper.
8. Serving:
To serve, arrange the cooked ravioli on plates, then drizzle generously with your warm brown butter sage sauce. Don’t forget to sprinkle some grated Parmesan on top and add microgreens or beet greens for a pop of color and freshness. Enjoy your delicious beet ravioli!
Can I Use Store-Bought Beet Puree?
Absolutely! Store-bought beet puree can save you time. Just ensure it’s plain, with no added sugars or preservatives for the best flavor.
Can I Make the Dough Ahead of Time?
Yes, you can! The beet dough can be prepared a day in advance. After kneading, wrap it tightly in plastic wrap and refrigerate. Just remember to let it sit at room temperature for about 15 minutes before rolling it out.
How Do I Store Leftover Ravioli?
Store any uncooked ravioli layered between sheets of parchment paper in an airtight container in the fridge for up to 2 days. Cooked ravioli should be kept in a sealed container in the fridge for up to 3 days. Reheat gently in a pan with a bit of sauce to avoid mushiness!
What Can I Use Instead of Sage?
If you don’t have sage, you can substitute with fresh thyme or parsley for a different flavor profile. Just keep in mind that both herbs have milder flavors than sage.
