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; 3 large eggs; 1/2 teaspoon salt; 1 cup roasted beets, pureed; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; 1/2 cup unsalted butter; 10 fresh sage leaves; Salt and pepper to taste; Parmesan cheese for serving

Highlighted under: Oven Ideas

I absolutely love making Pink Beet Ravioli in Butter Sage Sauce during the cooler months. The vibrant color of the beets instantly brightens my kitchen, and the rich, nutty flavor of the butter sage sauce elevates each bite. I enjoy this dish not only for its stunning presentation but also for how it showcases simple, fresh ingredients. The combination of earthy beets and fragrant sage creates a uniquely comforting experience that never fails to impress my family and friends.

Created by

Una Merrick

Last updated on 2026-01-08T13:49:35.087Z

When I first attempted making Pink Beet Ravioli, I wasn't sure how the flavors would meld together. Each batch became an exciting experiment, and I discovered that roasting the beets really amplifies their sweetness and enhances the overall flavor. This method has become my go-to because it brings out a depth that boiling simply can't achieve.

Another tip I learned along the way is to let the dough rest before rolling it out. This ensures that it becomes more pliable and easier to work with, making the process of filling and shaping each ravioli much smoother. Trust me, your efforts will be rewarded with a beautiful and delicious dish!

        Why You'll Love This Recipe
        Vibrant color that makes any table shine
Unique and flavorful filling that surprises
A delightful balance of earthy and buttery flavors

      

Perfecting the Ravioli Technique

Crafting fresh ravioli is an art that requires patience and precision. Ensure your dough is well-kneaded; this gives the pasta its elasticity, making it easier to roll out thin without tearing. If you're new to pasta-making, consider using a pasta machine for even thickness. Aim for about 1/16 inch thickness—too thick will create a chewy ravioli, while too thin might cause them to burst during cooking.

When cutting the ravioli into squares, use a sharp knife or a pastry wheel for clean edges. This helps in achieving uniform shapes, which not only looks better when plated but also ensures even cooking. I also recommend testing the first batch by cooking a couple of ravioli before cooking the whole batch to confirm the texture and seasoning are perfect.

Flavor Balance with Filling and Sauce

The filling for these ravioli draws on the natural sweetness of the roasted beets, balanced by the creamy richness of the ricotta. Ensuring your beets are perfectly roasted is crucial; they should be tender without being mushy. If you’re short on time, pre-packaged roasted beets can be a great shortcut, though you'll lose some of the depth of flavor from a fresh roast.

For the butter sage sauce, using unsalted butter is key, as it allows you to control the saltiness of the dish. Keep an eye on the butter as it melts; it should become nutty and brown, which brings out the sage’s herbaceous notes. If you find your sauce is too oily, try whisking in a splash of pasta cooking water to emulsify it, creating a beautifully coated ravioli.

Ingredients

For the Ravioli Dough

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt

For the Beet Filling

1 cup roasted beets, pureed
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste

For the Butter Sage Sauce

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

Instructions

Make the Ravioli Dough

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs. Using a fork, beat the eggs while gradually incorporating the flour until a dough forms. Knead on a lightly floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, mix the pureed beets, ricotta, Parmesan, salt, and pepper until combined. Adjust seasoning to taste.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out one piece at a time to your desired thinness (about 1/16 inch), dusting with flour to prevent sticking.

Form the Ravioli

Cut the rolled dough into squares (about 3x3 inches). Place a teaspoon of filling in the center of half of the squares. Brush the edges with water and top with remaining squares. Press to seal, ensuring no air is trapped inside.

Cook the Ravioli

In a large pot, bring salted water to a boil. Gently add the ravioli and cook for 4-5 minutes or until they float to the top. Remove and drain.

Prepare the Sauce

In a large skillet, melt the butter over medium heat. Add sage leaves and cook until the leaves are crispy and the butter is lightly browned. Season with salt and pepper.

Serve

Toss the cooked ravioli in the sauce to coat. Serve hot with a sprinkle of grated Parmesan cheese.

Pro Tips

For an extra touch, consider adding toasted walnuts or pine nuts for crunch when serving. They pair beautifully with the buttery sauce and add another layer of flavor.

Make-Ahead Options

Preparing these ravioli in advance can save time on a busy weeknight. I often make a double batch, allowing me to freeze half for a future meal. To freeze, lay the uncooked ravioli in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a zip-top bag for up to 3 months. There's no need to thaw before cooking; just add an extra minute or two to the cooking time.

If you're short on time, you can also prepare the filling a day ahead. Store it in the refrigerator in an airtight container. This not only helps to enhance the flavors as they meld but also allows for an easy assembly process the next day.

Vegetarian Substitutions

This ravioli recipe shines with the sweetness of beets, but you can experiment with different fillings for variety. Consider swapping out the beet puree with spinach, butternut squash, or even mushrooms, seasoned similarly to maintain that earthy profile. Make sure to adjust the seasoning based on the new ingredients to keep each filling vibrant and lively.

For a dairy-free option, substitute the ricotta with cashew cheese or a smooth tofu blend, ensuring you add flavor enhancers like nutritional yeast or lemon juice to maintain that creamy experience. This way, you can still enjoy delicious ravioli even if you're adhering to a vegan or lactose-free diet.

Questions About Recipes

→ Can I freeze the ravioli?

Yes, you can freeze the uncooked ravioli. Lay them out on a baking sheet until frozen solid, then transfer to a freezer bag for up to three months.

→ What can I use instead of beets for the filling?

You can substitute the beets with cooked butternut squash or sweet potato for a similar creamy texture and a different flavor profile.

→ How can I make the dough easier to work with?

Make sure the dough is well-kneaded and allowed to rest, as this relaxes the gluten, making it more pliable.

→ What sauce can I substitute for the butter sage sauce?

A light cream sauce or a simple olive oil and garlic sauce would work well as an alternative.