Description
This elegant Heart Ravioli with Ricotta and Thyme combines earthy beet-infused pasta dough with a creamy ricotta and fresh thyme filling, all dressed in a fragrant brown butter sage sauce and topped with toasted walnuts. Perfect for a romantic or special occasion meal, the colorful beet dough adds a vibrant twist to classic Italian ravioli.
Ingredients
Scale
For the Ravioli Dough:
- 2 medium-size beets
- 1 teaspoon olive oil
- 2 medium eggs
- 1 egg yolk
- 2 ½ cups all purpose flour, plus more for kneading
- 1 teaspoon salt, plus an extra pinch
For the Ravioli Filling:
- 1 cup ricotta cheese
- 1 teaspoon fresh thyme, chopped finely
- ¼ cup parmesan cheese, grated
- Salt and pepper to taste
For the Brown Butter Sage Sauce:
- ¼ cup unsalted butter
- 2 tablespoons sage leaves, chopped into small pieces
- Salt to taste
- 2 tablespoons toasted walnuts
Instructions
- Make the Ravioli Dough: Preheat your oven to 375°F. Prepare the beets by cutting off the top and bottom tips, then season them with a pinch of salt and olive oil. Wrap each beet tightly in tin foil and place on a parchment-lined baking sheet. Bake for one hour until tender. After baking, carefully open the foil to allow the beets to cool until they are still warm but manageable. Remove the skin by rubbing with a paper towel, chop into small pieces, and puree in a food processor. Measure out ½ cup of this puree for the dough, setting any extra aside. Add the eggs and egg yolk to the puree in the food processor and blend. Incorporate the flour and salt, processing until the dough forms a ball. Transfer to a floured surface and knead, adding up to 6 tablespoons more flour if sticky until smooth. Wrap in plastic wrap and let rest at room temperature for 1 to 2 hours.
- Prepare the Filling: If your ricotta is watery, drain any excess moisture using a colander. In a medium bowl, combine ricotta, chopped fresh thyme, grated parmesan, and salt and pepper to taste. Mix thoroughly and refrigerate while the dough rests.
- Roll Out the Pasta Dough: Attach a pasta roller to a stand mixer or use a hand-cranked pasta machine. Divide dough into 4 equal pieces. Working with one piece at a time, flatten it into an oblong shape slightly thinner than the widest pasta setting (number 1). Dust with flour and pass it through the machine folded lengthwise into thirds, rotating 90 degrees each time. Repeat twice to smooth out the dough and strengthen its elasticity, adding flour as needed. Gradually reduce the setting of the machine stepwise until you reach setting 6, creating thin sheets. Place rolled dough strips on a floured surface. Repeat for all pieces.
- Assemble the Ravioli: Spoon half tablespoons of filling spaced about two fingers apart along the center of one dough strip. Brush an egg white wash around the filling. Lay a second dough strip on top, gently pressing around the filling to seal, moving from the center outward. Using a heart-shaped cookie cutter, cut around each mound of filling, keeping the filling centered inside each heart. Transfer shaped ravioli to a sheet and cover with a kitchen towel to prevent drying.
- Make Brown Butter Sage Sauce and Cook Ravioli: Bring a large pot of salted water to a boil. While waiting, melt butter in a small saucepan over medium heat. Add chopped sage leaves and cook for about 4 minutes until the butter turns golden brown and releases a nutty aroma. Season with salt to taste. When water reaches a boil, add ravioli and cook until they float to the surface, plus a few extra seconds for doneness. Using a slotted spoon, transfer ravioli directly into the brown butter sauce, tossing gently to coat. Plate the ravioli and garnish with toasted walnuts and additional fresh thyme and sage if desired.
Notes
- The beet pasta dough recipe is adapted from Martha Stewart’s beet pasta dough, known for its vibrant color and subtle earthiness.
- Ensure to drain ricotta well to avoid soggy filling.
- If you don’t have a pasta machine, you can roll out dough by hand with a rolling pin, but thin sheets are harder to achieve.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Ravioli can be frozen before cooking; place on a parchment-lined sheet and freeze, then transfer to airtight container.
Nutrition
- Serving Size: 1 serving (approx. 6-8 ravioli)
- Calories: 550
- Sugar: 5g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 155mg
