Beet ravioli is a colorful and tasty dish that’s perfect for impressing your friends! These little pockets are filled with sweet, earthy beets and creamy cheese, making each bite delightful.
Making beet ravioli is a fun kitchen project, and the bright color makes them a showstopper on the table. I love serving them with a simple sauce made of butter and sage—so yummy!
Key Ingredients & Substitutions
Beets: Beets are the star of this dish, giving the ravioli a beautiful color and sweet flavor. If you can’t find fresh beets, you can use pre-cooked or canned beets, but make sure to drain them well before using.
Ricotta Cheese: Ricotta provides a creamy filling. If you’re looking for a dairy-free option, try using cashew cheese or tofu blended with a bit of lemon juice for a similar texture.
Parmesan Cheese: For that salty, nutty kick, Parmesan is key. A good substitute would be Grana Padano or Pecorino Romano if you have them handy.
Sage Leaves: Fresh sage adds great flavor to the sauce. If you can’t find fresh sage, dried sage can be used in a pinch, but use about a third of the amount because it’s stronger.
What’s the Best Way to Roll Out the Pasta Dough?
Getting the pasta dough to the right thickness is essential for perfect ravioli. Use these tips to roll it out smoothly:
- Start with a well-kneaded dough; it should be smooth and elastic to roll well.
- Divide your dough into smaller portions to make it easier to work with.
- Flour your surface and rolling pin to prevent sticking.
- If using a pasta machine, start with the widest setting and gradually change to thinner settings until reaching the desired thickness (about 1/16 inch is ideal).
Keep an eye on the dough and dust with flour as needed to prevent sticking. This technique will make your ravioli tender and easy to work with!
How to Make Beet Ravioli with Brown Butter and Sage
Ingredients You’ll Need:
For the Pasta Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1/2 teaspoon salt
- 1 medium beet (about 4-5 ounces), roasted and pureed
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 small roasted beet, finely chopped or pureed
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
For the Sauce:
- 6 tablespoons unsalted butter
- 8 fresh sage leaves
- Salt to taste
For Garnish:
- Grated Parmesan cheese
- Fresh sage leaves
- Cracked black pepper
How Much Time Will You Need?
This recipe takes approximately 1 hour to prepare the ravioli and about 10-15 minutes to cook and serve. Total time is about 1 hour and 15 minutes. Most of the time is spent preparing the dough and the filling, so it’s a great weekend project!
Step-by-Step Instructions:
1. Prepare the Beet Puree for Pasta Dough:
Start by roasting your medium beet. Preheat your oven to 400°F (200°C) and roast the beet for about 40-50 minutes, or until it’s tender when pierced with a fork. Let it cool, peel it, and then blend it until smooth. Set this delicious puree aside for later.
2. Make the Pasta Dough:
On a clean surface, pile the flour and create a well in the center. Crack the eggs into this well, add the salt, and sprinkle in your beet puree. Gradually mix the flour into the eggs and beet using a fork until a dough starts to form.
3. Knead the Dough:
Knead the dough on a floured surface for about 8-10 minutes until it feels smooth and elastic. Once kneaded, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes.
4. Prepare the Filling:
In a mixing bowl, combine ricotta, Parmesan, the small roasted beet (finely chopped or pureed), lemon zest, and a sprinkle of salt and pepper. Stir this mixture until well combined.
5. Roll Out the Dough:
After resting, divide the pasta dough into two portions. Using either a pasta machine or a rolling pin, roll out each portion into thin sheets, approximately 1/16 inch thick. Dust your work surface and rolling pin with flour to prevent sticking.
6. Assemble the Ravioli:
On one sheet of rolled-out dough, place small teaspoons of the filling spaced about 1.5 inches apart. Brush around each filling with a little water. Carefully lay the second sheet on top of the first, pressing down around the filling to seal and get rid of any trapped air. Cut the ravioli into individual pieces using a ravioli cutter or a knife.
7. Cook the Ravioli:
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for about 3-4 minutes, or until they float to the surface and are tender. Use a slotted spoon to carefully remove them and drain well.
8. Prepare Brown Butter Sage Sauce:
In a large skillet over medium heat, melt the butter. Continue cooking until it becomes golden brown and emits a nutty aroma (about 3-4 minutes). Add the fresh sage leaves and cook until they’re crisp; then remove the skillet from the heat.
9. Serve:
Toss the cooked ravioli gently in the brown butter sage sauce. Plate them beautifully and garnish with extra grated Parmesan, fresh sage leaves, and a sprinkle of cracked black pepper for an extra touch.
10. Enjoy:
Savor your vibrant beet ravioli warm. Each bite is a delightful mix of sweet earthy flavors paired with the nuttiness of brown butter and the aromatic hint of sage. Enjoy your meal!
This recipe presents a lovely balance of colors and flavors, perfect for impressing guests or enjoying a cozy night in!
What Can I Use Instead of Ricotta Cheese?
If you don’t have ricotta, you can substitute it with mascarpone for a richer flavor or cream cheese mixed with a splash of milk to achieve a similar consistency. Both options will work well in the filling!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the pasta dough a day in advance. Just wrap it tightly in plastic wrap and store it in the fridge. Let it come to room temperature for about 30 minutes before rolling it out.
How Do I Store Leftover Ravioli?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with a little butter and a splash of water to prevent sticking.
Can I Freeze the Ravioli?
Yes, you can freeze raw ravioli! Arrange them in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag. Cook from frozen when you’re ready; just add a couple more minutes to the cooking time!