Heart Beet Ravioli with Sage Brown Butter Recipe

If you’re on the hunt for a pasta recipe that’s as stunning as it is delicious, then you’re going to fall in love with this Heart Beet Ravioli with Sage Brown Butter Recipe. It’s one of those dishes that instantly impresses at the dinner table but isn’t as intimidating to make as you might think. I absolutely love how the natural sweetness and earthy depth of the beets shine through in the dough, while the ricotta and thyme filling adds just the right creamy, herbaceous touch. And the sage brown butter? It’s pure magic that ties everything together with its nutty, fragrant richness. Stick with me and I’ll walk you through every step so you can nail it yourself!

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Ingredients You’ll Need

All these ingredients work together beautifully to balance flavors and textures, with fresh herbs and quality cheese elevating the dish. When shopping, look for firm, fresh beets and creamy ricotta with minimal liquid for the best filling consistency.

• Beets: Choose firm, medium-sized beets; roasting them brings out their natural sweetness.
• Olive oil: Adds moisture to the beets before roasting, enhancing their flavor.
• Eggs and egg yolk: Provide structure and richness to the pasta dough.
• All-purpose flour: The base of your pasta dough; make sure to dust your work surface well to avoid sticking.
• Salt: Seasons both the dough and filling, so don’t skip it!
• Ricotta cheese: Choose a good-quality, well-drained ricotta to avoid watery filling.
• Fresh thyme: Adds a subtle, herbal brightness to the ricotta filling.
• Parmesan cheese: Brings a savory umami note that complements the ricotta.
• Unsalted butter: For making that dreamy sage brown butter sauce without extra salt distractions.
• Sage leaves: Fresh and chopped, they infuse the butter with aromatic flavor.
• Toasted walnuts: A lovely crunchy garnish that adds texture contrast to the delicate ravioli.

Variations

I love how versatile this recipe can be. While the classic ricotta and thyme filling is incredible, don’t be afraid to switch things up a bit – your kitchen, your rules! I’ve tried several variations that have all been crowd-pleasers.

• Mushroom Filling: I swapped out the ricotta for sautéed wild mushrooms with garlic and thyme once – it added an earthy depth that really wowed my family.
• Vegan Version: Use cashew cream instead of ricotta and olive oil in place of butter for the sauce; sage and walnuts still pack a punch.
• Spicy Twist: Add a pinch of red pepper flakes to the filling or infuse the brown butter sauce with a bit of chili for a subtle heat kick.
• Seasonal Herbs: Swap thyme for fresh basil or tarragon depending on what’s in season or your flavor preferences.

How to Make Heart Beet Ravioli with Sage Brown Butter Recipe

Step 1: Roast the Beets and Prepare the Dough

This step is where the magic starts. Roasting the beets brings out their natural sweetness and helps them puree smoothly. When you take the beets out of the oven (after about an hour wrapped tightly in foil), be patient to let them cool just enough to handle—it makes peeling a breeze. Once peeled, processing the beets into a smooth puree is key so your dough stays vibrant and tender. I like to measure out exactly half a cup of puree to keep the dough balanced every time. Then you’ll add the eggs, flour, and salt, processing just until the dough comes together. Don’t be afraid to add a little more flour when kneading if the dough feels too sticky; it should be smooth and elastic but not dry.

Step 2: Make the Ricotta and Thyme Filling

While your dough is resting (which you absolutely don’t want to skip—resting helps the gluten relax and makes rolling out easier), drain off any excess moisture from your ricotta. This little trick prevents soggy ravioli. Mixing it with fresh thyme and parmesan cheese creates a filling that’s bright with herbaceous notes and rich with umami. Taste it and adjust salt and pepper carefully here—you want the filling seasoned enough to shine on its own, but not overpowering.

Step 3: Roll and Assemble the Heart-Shaped Ravioli

If you have a pasta attachment like I do, it makes the rolling process much smoother, but you can also use a rolling pin if you don’t. Divide your dough into four pieces and roll each out gradually, dusting with flour so they don’t stick. The guide to getting perfectly thin pasta is slowly reducing the thickness setting on your machine—start thick to work the dough, then slowly approach that thin, delicate sheet. When you place your filling on one strip, keep the dollops about two fingers apart to avoid overcrowding. The key to perfectly sealed ravioli is brushing the surrounding pasta with a little egg white wash—it acts like glue. I always press firmly but gently to expel any air pockets, which helps avoid bursting during cooking. Then, using a heart cookie cutter, carefully cut out each ravioli so your filling stays centered—this little heart shape makes the dish feel special, especially if you’re cooking for someone you care about.

Step 4: Cook the Ravioli and Make the Sage Brown Butter Sauce

Bring a big pot of salted water to a boil. While waiting, melt your butter carefully over medium heat to make the sage brown butter sauce. The secret here is patience: let the butter foam, then watch it closely as it turns golden brown and fills the kitchen with that irresistible nutty aroma—this usually takes about four minutes. Toss in the chopped sage early so it crisps gently and releases its flavor. As soon as the water boils, add the ravioli. They’ll sink at first, then float to the surface when cooked through—usually just a minute or two. Use a slotted spoon to transfer them directly into the buttery sauce, coating every piece in that silky, fragrant goodness. Finally, plate your ravioli and sprinkle with toasted walnuts for crunch, and if you want, a little extra fresh thyme or sage to decorate. Trust me, the texture contrast is what elevates this dish to something unforgettable.

How to Serve Heart Beet Ravioli with Sage Brown Butter Recipe

Garnishes

I love topping this ravioli with toasted walnuts because they add a wonderful crunch and nutty flavor that plays beautifully against the soft pasta and buttery sauce. A sprinkle of fresh thyme or sage leaves adds color and a bright herbal note that freshens up each bite. Sometimes I even shave a little extra parmesan on top for a salty kick.

Side Dishes

This recipe shines as a main dish, but I enjoy pairing it with a simple mixed greens salad dressed with lemon vinaigrette to cut through the richness. Roasted seasonal vegetables like asparagus or Brussels sprouts make a lovely accompaniment, especially if you want to keep things light yet satisfying.

Creative Ways to Present

For a special occasion, I’ve served this Heart Beet Ravioli with Sage Brown Butter Recipe on a stark white plate to let the vibrant beet pasta pop visually — it’s like edible art. Placing the hearts in a neat row or a circular pattern elevates the dish’s romantic vibe. Adding microgreens or edible flowers as a final touch brings in delicate color and a fine-dining feel.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, gently place cooled ravioli in an airtight container lined with parchment paper to avoid sticking. They keep well in the refrigerator for up to 2 days. Just reheat them gently in the brown butter sauce or in a pan with a touch of butter to bring them back to life.

Freezing

I often freeze unboiled ravioli by laying them out on a parchment-lined tray without touching, then transferring them to a zip-top bag once frozen solid. This way, they won’t stick together and can be cooked straight from frozen; just add a minute or two to the boiling time.

Reheating

The best way to reheat leftover ravioli is gently warming them in the sage brown butter sauce on low heat. This method keeps them tender and delicious without drying out or falling apart. Microwave works in a pinch, but you risk mushiness.

FAQs

Final Thoughts

Making this Heart Beet Ravioli with Sage Brown Butter Recipe feels like a celebration every time I touch the dough and watch those vibrant little hearts take shape. It’s that blend of beautiful color, thoughtful flavors, and comforting textures that keeps me coming back. Plus, it’s such a rewarding project to make homemade pasta from scratch—it’s easier than you think with a little patience. Whether you’re cooking for a date night, a family meal, or just treating yourself, this recipe never disappoints. I hope you enjoy creating and savoring it as much as I do—here’s to many delicious dinners filled with love and plenty of buttery sage goodness!

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