Pink Beet Ravioli in Butter Sage Sauce

Name: Pink Beet Ravioli in Butter Sage Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 large egg; 1 medium roasted beet, pureed; 1/2 teaspoon salt; Water as needed; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1 tablespoon fresh chives, chopped; 1/2 cup unsalted butter; 10 fresh sage leaves; Salt and pepper to taste; Grated Parmesan for serving

Highlighted under: Home Baking Collection

When I first experimented with Pink Beet Ravioli, I was amazed by the vibrant color the beets imparted to the dough. As I rolled out the golden-hued ravioli stuffed with a delightful blend of creamy ricotta and earthy beets, I knew I was onto something special. The combination of these striking hues paired with the nutty, aromatic butter sage sauce was simply irresistible. It not only tantalized my taste buds but also became a feast for the eyes, making it a perfect dish for impressing dinner guests or treating myself to something truly luxurious.

Created by

Emily Carter

Last updated on 2026-01-08T13:17:37.255Z

Making Pink Beet Ravioli isn't just about flavor; it's also about artistry. I remember filling the ravioli with a rich mixture of roasted beets and creamy ricotta the first time. The vibrant pink color made me smile as I crimped the edges, ensuring my filling didn't escape. Cooking the ravioli was a breeze, and I tossed them in sage-infused brown butter just before serving. I found that adding a splash of pasta cooking water to the sauce at the end made it beautifully glossy!

What surprised me was how the sweetness of the beets complemented the nutty flavor of the sage. It took me a few tries to perfect the dough, but I learned that letting it rest is crucial for achieving just the right texture. As I plated the dish, garnishing it with fresh sage and grated Parmesan, I knew that this recipe was going to become a favorite in our home.

        Why You'll Love This Recipe
        Stunning presentation with vivid pink ravioli
Unique flavor combination that excites the palate
Versatile dish perfect for any season or occasion

      

The Art of Ravioli Making

Making ravioli from scratch is a labor of love that brings an immense sense of satisfaction, but it does require some skill. When rolling out the pasta, aim for an even thickness of about 1/8 inch to ensure even cooking. If the dough feels sticky while rolling, lightly dust with flour to prevent tearing. A pasta machine can help achieve that perfect consistency without adding too much flour, which can ruin the dough's delicate texture.

A common hurdle in ravioli making is filling them without creating sogginess. To combat this, ensure that your filling is not too wet. If using homemade ricotta, allow it to drain in a cheesecloth for an hour to eliminate excess moisture. Keeping your work surface lightly floured while assembling, and using just enough water to seal the edges, ensures that your ravioli will remain intact and hold their shape during cooking.

Perfecting the Butter Sage Sauce

The butter sage sauce is crucial to complementing the ravioli's richness. I recommend using fresh sage leaves, as they infuse the butter with a deep, aromatic flavor. When melting the butter, keep the heat at medium to prevent it from burning; look for a golden-brown color to develop. This nutty aroma indicates that your butter has reached the perfect stage, enhancing the overall depth of flavor in your dish.

If you find your sauce too rich, consider adding a splash of lemon juice at the end, which brightens the flavors and cuts through the heaviness of the butter. Furthermore, for an added layer of flavor, sprinkle in some crushed garlic while the butter is cooking. Just be mindful not to let the garlic burn; it should be fragrant but not browned.

Ingredients

Gather the following ingredients to make your Pink Beet Ravioli:

For the Ravioli Dough

2 cups all-purpose flour
1 large egg
1 medium roasted beet, pureed
1/2 teaspoon salt
Water as needed

For the Filling

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon fresh chives, chopped

For the Sauce

1/2 cup unsalted butter
10 fresh sage leaves
Salt and pepper to taste
Grated Parmesan for serving

Make sure to have these ingredients ready before starting your cooking process!

Instructions

Follow these steps to create your delicious Pink Beet Ravioli:

Prepare the Dough

In a large mixing bowl, combine flour and salt. Make a well in the center, and add the egg and beet puree. Gradually mix together until a dough forms. Knead for about 5-7 minutes, then wrap in plastic wrap, and let rest for 30 minutes.

Make the Filling

In a medium bowl, combine ricotta, Parmesan, chives, salt, and pepper. Mix until well combined. Chill in the refrigerator while you roll out the dough.

Roll Out the Dough

On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into squares or circles, depending on your preferred shape.

Fill the Ravioli

Place a small spoonful of the filling onto each piece of dough. Moisten the edges with water, fold over, and press to seal. Repeat until all dough and filling have been used.

Cook the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli in batches and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Make the Sauce

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden and nutty in aroma. Season with salt and pepper.

Combine and Serve

Add the cooked ravioli to the skillet and toss gently in the butter sauce. Serve immediately topped with grated Parmesan.

Enjoy your beautiful Pink Beet Ravioli with a touch of elegance!

Pro Tips

For an added splash of flavor, consider drizzling balsamic reduction over the ravioli just before serving.

Storing and Reheating

If you have leftover ravioli, store them in an airtight container in the refrigerator for up to three days. Be sure to layer them with parchment paper to prevent sticking. For longer storage, freeze your uncooked ravioli on a baking sheet until firm, then transfer them to a freezer-safe bag. They can be frozen for up to two months and cooked straight from frozen without needing to thaw.

To reheat cooked ravioli, I find that gently steaming them is the best method. This keeps them moist without compromising the delicate texture. If you prefer to use a microwave, cover them with a damp paper towel and heat in 30-second intervals, checking to ensure they don't overcook or dry out.

Variations and Pairings

Feel free to experiment with the filling! For a more savory bite, try incorporating sautéed mushrooms or spinach into the ricotta blend. If you want a protein boost, finely chopped cooked chicken or bacon bits can add richness. You can also swap out the cheeses for goat cheese or feta for a tangier flavor profile.

For serving, consider garnishing the dish with toasted pine nuts or a sprinkle of grated lemon zest to enhance the visual appeal and flavor. Pairing your ravioli with a light salad dressed in a vinaigrette can beautifully balance the richness of the dish.

Questions About Recipes

→ Can I make the ravioli dough ahead of time?

Yes, you can prepare the dough a day in advance and store it in the refrigerator, wrapped tightly.

→ What else can I use in the filling?

Feel free to experiment with other cheeses like goat cheese or add finely chopped spinach for extra nutrients.

→ How can I enhance the flavor of the sauce?

Adding minced garlic or a pinch of red pepper flakes to the butter sauce can elevate the flavors.

→ Is this recipe suitable for freezing?

Absolutely! You can freeze the uncooked ravioli on a parchment-lined baking sheet and then transfer them to a freezer bag.