Ingredients
Equipment
Method
- On a clean work surface or in a large bowl, mound the all-purpose flour. Create a well in the center of the flour.2 cups all-purpose flour
- Crack the two large eggs into the well and add the salt.2 large eggs, 1/2 teaspoon salt
- Using a fork, gently whisk the eggs, gradually incorporating the flour from the sides of the well. Continue whisking until a shaggy dough begins to form.2 large eggs, 2 cups all-purpose flour
- Once the dough becomes too stiff to whisk, switch to your hands and knead the dough together.
- Knead the dough on a lightly floured surface for about 8-10 minutes, until it is smooth, elastic, and no longer sticky. If the dough feels too dry and crumbly, add 1 tablespoon of cold water at a time, until it comes together. However, be careful not to add too much water, as this can make the dough sticky.1-2 tablespoons water
- Shape the dough into a disc, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
- In a medium bowl, combine the drained ricotta cheese, grated Parmesan cheese, finely chopped fresh sage, salt, black pepper, and nutmeg (if using).1 cup whole milk ricotta cheese, 1/4 cup finely grated Parmesan cheese, 1 tablespoon fresh sage, 1/4 teaspoon salt, 1/8 teaspoon black pepper, Pinch nutmeg
- Stir gently until all the ingredients are well combined and the filling is smooth. Do not overmix, as this can make the ricotta watery.1 cup whole milk ricotta cheese, 1/4 cup finely grated Parmesan cheese, 1 tablespoon fresh sage, 1/4 teaspoon salt, 1/8 teaspoon black pepper, Pinch nutmeg
- Ensure your cooked beet is puréed into a smooth, thick paste. You want to avoid any large chunks for the best texture and color.1 medium beet
- Add the beetroot purée to the ricotta filling mixture. Gently fold it in until the color is evenly distributed and you achieve a beautiful, uniform pink hue. Be mindful not to overwork the mixture once the beetroot is added, as it can affect the final color.1 medium beet, 1 cup whole milk ricotta cheese, 1/4 cup finely grated Parmesan cheese, 1 tablespoon fresh sage, 1/4 teaspoon salt, 1/8 teaspoon black pepper, Pinch nutmeg
- Divide the pasta dough into two equal portions. Keep one portion covered while you work with the other.2 cups all-purpose flour
- Lightly flour your work surface and, using a rolling pin or a pasta machine, roll out one portion of the dough into a thin sheet, about 1/16th of an inch thick. If using a pasta machine, feed the dough through progressively thinner settings until you reach the desired thickness.2 cups all-purpose flour
- If you are making heart shapes, use a heart-shaped cookie cutter. You can also use a round cutter or a knife to cut squares.
- Place about one teaspoon of the ricotta sage beetroot filling onto one half of the pasta sheet. Be sure to leave enough space between dollops of filling to cut out your shapes.
- Lightly brush the edges of the pasta around the filling with a little water. This will help seal the ravioli.
- Carefully place the second sheet of pasta dough over the filling, aligning the edges. Gently press down around the filling to push out any air pockets and seal the edges.2 cups all-purpose flour
- Using your chosen cutter (heart-shaped, round, or a knife), cut out the individual ravioli. If using a cookie cutter for hearts, press the edges firmly to seal them.
- Place the formed ravioli on a lightly floured baking sheet or a clean kitchen towel.
- Repeat the process with the remaining pasta dough and filling.2 cups all-purpose flour
- Let the ravioli air dry for about 15-20 minutes before cooking. This helps them hold their shape better.
- Bring a large pot of generously salted water to a rolling boil.
- Carefully add the ravioli to the boiling water, being careful not to overcrowd the pot. Cook in batches if necessary.
- Cook for 3-5 minutes, or until the ravioli float to the surface and the pasta is tender.
- While the ravioli are cooking, melt the unsalted butter in a large skillet over medium heat.4 tablespoons unsalted butter
- Add the fresh sage leaves to the melted butter. Cook for 2-3 minutes, until the sage leaves are fragrant and slightly crispy. Be careful not to burn them.4 tablespoons unsalted butter, 20-30 fresh sage leaves
- Remove the cooked ravioli from the boiling water using a slotted spoon and carefully add them directly to the sage butter sauce.4 tablespoons unsalted butter, 20-30 fresh sage leaves
- Gently toss the ravioli in the sauce to coat them evenly.
- Divide the Ricotta Sage Beetroot Ravioli Hearts among serving plates.
- Spoon any extra sage butter sauce over the top.4 tablespoons unsalted butter, 20-30 fresh sage leaves
- Garnish with grated Parmesan cheese, toasted pine nuts (if using), and a drizzle of balsamic glaze (if desired). Serve immediately.Grated Parmesan cheese, Toasted pine nuts, Balsamic glaze
Notes
Refrigerate cooked ravioli for up to 2-3 days. For best results, freeze uncooked ravioli and cook directly from frozen. Reheat cooked ravioli gently in a skillet with butter and sage, or briefly in the oven. Avoid microwaving.