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: 300g all-purpose flour; 3 large eggs; 1 tablespoon olive oil; 1/2 teaspoon salt; 100g cooked and pureed beets; 200g ricotta cheese; 50g grated parmesan cheese; Salt and pepper to taste; 1/4 teaspoon nutmeg; 100g unsalted butter; 10-12 fresh sage leaves; Salt and pepper to taste

Highlighted under: Modern Comfort Food Ideas

When I first tried making these colorful Pink Beet Ravioli, I was amazed by how vibrant and elegant they turned out. The sweet earthiness of the beets blended with a creamy filling creates a rich and satisfying flavor. Coupled with a light butter sage sauce, this dish became an instant favorite for dinner parties. I love how the unique color of the ravioli impresses my guests, and it’s surprisingly simple to prepare! Join me in exploring this exquisite dish that adds a pop of color to any table!

Created by

Allegra Stone

Last updated on 2026-01-07T13:09:34.651Z

One evening, I decided to experiment with a new pasta recipe and was captivated by the vivid color of the beets at the market. Making ravioli from scratch was a delightful challenge, and I was surprised at how perfectly the fresh herbs complemented the sweetness of the beets. Using a combination of ricotta and parmesan in the filling gave it a creamy texture that paired beautifully with the light butter sage sauce.

To elevate this dish, I recommend using fresh sage leaves. Briefly frying them in butter until they’re crisp adds an aromatic flavor that truly brings the dish together. I've served this to friends who were blown away by the stunning presentation and unique taste!

        Why You'll Love This Recipe
        Vibrant color that wows at the dinner table
Sweet beet flavor balanced with creamy filling
Buttery sage sauce adds an aromatic touch

      

Mastering the Dough

The dough for your Pink Beet Ravioli is essential for achieving the perfect texture. The combination of all-purpose flour and eggs creates a flexible pasta that can hold the filling without tearing. The beet puree not only lends a beautiful color but also adds moisture, making it crucial for the dough's pliability. Aim for a smooth and elastic consistency, which typically takes around 8-10 minutes of kneading. If it feels too sticky, dust it with a bit more flour, but be cautious not to overdo it, as too much flour can lead to a dense texture.

Resting the dough is an important step that shouldn't be skipped. Allowing it to sit for 30 minutes under plastic wrap relaxes the gluten, making it easier to roll out later. This brief resting period not only improves the dough's elasticity but also makes rolling less labor-intensive. If you’re in a time crunch, you can prepare the dough up to a day in advance and store it in the refrigerator, but make sure to bring it back to room temperature before rolling.

Creating a Balanced Filling

Achieving the right balance in the filling elevates your ravioli from good to spectacular. The ricotta cheese serves as the creamy base, while the parmesan contributes a sharp nuttiness that complements the sweetness of the beets. Adding nutmeg brightens and rounds out the flavor profile, but be careful with the quantity; a little goes a long way. Taste the filling before sealing the ravioli and adjust the salt and pepper to enhance the existing flavors.

If you're looking to customize the filling, consider swapping out ricotta for mascarpone for an even richer filling or using goat cheese for a tangier flavor. For a vegan option, replace dairy with plant-based ricotta and use aquafaba as a binding agent. Just be mindful that different cheeses have varying moisture levels, so you may need to adjust the seasoning and texture with a bit of additional flour or a pinch of starch to prevent excessive moisture during cooking.

Perfecting Your Sauce

The butter sage sauce elevates the Pink Beet Ravioli with its aromatic qualities. To achieve the perfect consistency, simmer the butter over medium heat until it just begins to brown; this nutty flavor enhances the dish's complexity. Be careful during this step; once the butter is browned, it can go from perfect to burnt in moments. I recommend keeping a close eye and swirling the pan occasionally to allow even browning.

For a twist on the traditional butter sage sauce, consider adding a splash of white wine after browning the butter and sage. Let it reduce slightly to concentrate the flavors before adding the ravioli. If you prefer a vegan option, substitute the butter with olive oil or a plant-based butter alternative. This will maintain the dish's flavor while accommodating dietary restrictions.

Ingredients

For the ravioli dough:

For the Dough

300g all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
100g cooked and pureed beets

For the Filling

200g ricotta cheese
50g grated parmesan cheese
Salt and pepper to taste
1/4 teaspoon nutmeg

For the Sauce

100g unsalted butter
10-12 fresh sage leaves
Salt and pepper to taste

Enjoy your vibrant ravioli!

Instructions

Let’s get cooking!

Prepare the Dough

In a mixing bowl, combine the flour and salt. Make a well in the center, then add the eggs, olive oil, and beet puree. Mix until it forms a dough. Knead on a floured surface for about 8-10 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.

Make the Filling

In a bowl, mix the ricotta, parmesan, nutmeg, salt, and pepper until well combined. Set aside.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Form the Ravioli

Place teaspoons of filling along one sheet of pasta, leaving space between each. Cover with another sheet of pasta and press down to seal. Cut into squares and ensure edges are sealed properly.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Drain carefully.

Prepare the Sauce

In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter starts to brown slightly and the sage is crisp.

Combine and Serve

Add the drained ravioli to the skillet and gently toss to coat in the sauce. Serve immediately with a sprinkle of additional parmesan if desired.

Enjoy your beautiful dish!

Pro Tips

To ensure the ravioli stay intact while cooking, avoid overcrowding the pot. You can also freeze any leftover ravioli for later use.

Serving Suggestions

For the best presentation, serve the ravioli directly from the skillet, allowing the vibrant pink color to stand out on your plate. Garnish with additional sage leaves and a fine grating of parmesan. For an added touch, a sprinkle of toasted pine nuts or walnuts can provide a delightful crunch and enhance the flavor profile beautifully.

This dish can also be paired with a light side salad of arugula dressed in lemon vinaigrette, balancing the richness of the ravioli. A crisp white wine, such as a Sauvignon Blanc, complements the dish nicely, enhancing the fresh flavors of the sage and beets.

Make-Ahead Tips

The ravioli can be made ahead of time, which is perfect for meal prepping or special occasions. After forming the ravioli, lay them out on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to a zip-top bag, where they can be stored for up to three months. There's no need to thaw them before cooking; simply add a few extra minutes to the boiling time for perfect results.

If you have leftover filling, consider using it for stuffed pasta shells or as a topping for baked potatoes or flatbreads. This versatile filling adds richness to various dishes and reduces food waste. Ensure any unused ravioli are cooked within a day if stored in the fridge, as fresh pasta doesn’t have a long shelf life.

Questions About Recipes

→ Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and refrigerate it. Just let it come to room temperature before rolling.

→ What can I substitute for ricotta?

Mascarpone or goat cheese can be used for a different flavor profile.

→ How do I store leftovers?

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.

→ Can I use store-bought ravioli?

Certainly! If time is limited, you can opt for store-bought beet ravioli and simply prepare the butter sage sauce.