Pink Beet Ravioli in Butter Sage Sauce

Name: Pink Beet Ravioli in Butter Sage Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 medium beet, roasted and pureed; Salt to taste; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1/4 teaspoon nutmeg; 1/2 cup unsalted butter; 10 fresh sage leaves; Salt and pepper to taste

Highlighted under: Family Seasonal Food Ideas

I absolutely adore making Pink Beet Ravioli in Butter Sage Sauce; it’s become a staple in my kitchen. The vibrant color of the beets not only elevates the dish visually but also adds a subtle sweetness that perfectly balances the rich butter and earthy sage. With a little practice, I’ve learned the technique of rolling out the pasta thin enough to hold the luscious filling without tearing. This dish is not only impressive for guests but also a delightful way to enjoy the natural flavors of fresh ingredients.

Created by

Genevieve Porter

Last updated on 2026-01-08T16:22:37.990Z

Making Pink Beet Ravioli in Butter Sage Sauce has been one of my favorite culinary adventures. I stumbled upon the idea while experimenting with natural dyes in pasta. The results were stunning! The vibrant pink color is not just eye-catching; it also brings a sweet, earthy flavor that pairs perfectly with the nutty sage and rich butter.

While preparing these ravioli, I noticed that the key to a smooth filling is to ensure the beets are well-cooked and blended until creamy. That way, you won’t have any chunks ruining the texture. Trust me, this dish is a showstopper that your friends and family will rave about!

        Why You'll Love This Recipe
        Visually stunning with its vibrant pink color
Deliciously sweet and earthy flavor profile
Perfect balance of richness from the butter and the herbaceous sage

      

Mastering Pasta Dough

Creating the perfect pasta dough is crucial for ravioli that hold their shape and texture. When mixing the beet puree and eggs into the flour, ensure you do this gradually. This will help you gauge how much moisture the flour can absorb while avoiding a gummy texture. Aim for a smooth dough that is soft but not sticky. If at any point it feels too dry, you can add a tiny bit of water, a teaspoon at a time, until you achieve the desired consistency.

Resting the dough is equally important. During this time, the gluten relaxes, making it easier to roll out into thin sheets. Wrapping it in plastic wrap prevents it from drying out. If you have more time, let it rest for up to an hour for even better elasticity. When you're ready to roll it out, divide it into smaller portions and keep the unused dough covered to prevent it from drying.

Perfecting the Filling

The filling for your ravioli can significantly impact the overall flavor of the dish. Using fresh ricotta cheese is key—if possible, buy it from a local dairy or specialty store because it offers a creamier texture and better taste than mass-produced varieties. When mixing the cheeses, be careful not to overwork the mixture, which can make it dense. A gentle fold is enough to combine the ingredients while keeping the filling light and airy.

Nutmeg adds a warm depth to the ricotta and Parmesan mix, so don't skip this ingredient. If you're looking for a unique twist, consider adding fresh herbs like basil or parsley to the filling; they will harmonize beautifully with the buttery sage sauce. For a lighter version, you can also substitute a part of the ricotta with cottage cheese or use low-fat versions—just be mindful that this may alter the creaminess.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1 medium beet, roasted and pureed
Salt to taste

For the Filling

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon nutmeg

For the Sauce

1/2 cup unsalted butter
10 fresh sage leaves
Salt and pepper to taste

Instructions

Preparation Steps

Make the Pasta Dough

In a large bowl, combine the flour and a pinch of salt. Create a well in the center, adding the pureed beet and eggs. Gradually incorporate the flour into the mixture until a dough forms. Knead the dough for about 10 minutes until smooth, then wrap it in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

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

Roll Out the Dough

Divide the rested dough into four pieces. Roll out each piece as thin as possible on a floured surface. Use a pasta machine for best results, if available.

Form the Ravioli

Cut the rolled-out dough into squares. Place a teaspoon of filling in the center of each square. Moisten the edges with water, fold the dough, and seal the edges securely.

Cook the Ravioli

Bring a pot of salted water to a boil. Gently drop the ravioli in and cook for about 3-4 minutes until they float to the surface.

Prepare the Sauce

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage is crispy.

Serve

Drain the ravioli and toss gently in the sage butter sauce. Season with salt and pepper to taste, then serve immediately.

Enjoy Your Meal!

Pro Tips

For variations, you can add different herbs to the filling or incorporate roasted garlic for extra flavor. Make sure to keep the dough covered while working to prevent it from drying out.

Storage and Make-Ahead Tips

If you want to prepare your ravioli in advance, you can store them in the refrigerator for up to a day or freeze them. To freeze, arrange the uncooked ravioli in a single layer on a baking sheet until firm, then transfer them to a sealed bag or container. This prevents them from sticking together and allows you to take out as many as you need later. When ready to cook, there's no need to thaw; you can cook them directly from the freezer, adding a minute or two to the cooking time.

The sage butter sauce can also be made ahead of time. Simply cook it and store it in the refrigerator for up to a week. When you are ready to serve, gently reheat it in a skillet but be mindful not to overheat, as this could burn the butter. Add a splash of pasta cooking water to revive the sauce's consistency if it thickens too much after refrigeration.

Serving Suggestions

While these Pink Beet Ravioli are stunning on their own, a sprinkle of toasted pine nuts or walnuts right before serving adds a wonderful crunch. A drizzle of balsamic reduction can also elevate the dish with a touch of acidity that complements the richness of the butter and the sweetness of the beets. Pairing it with a light salad dressed with lemon vinaigrette balances the meal beautifully, providing a refreshing crunch.

For an optimal dining experience, serve the ravioli immediately after cooking, as they taste best fresh out of the pot. If you have leftover sauce, you can toss in some sautéed vegetables like spinach or asparagus to serve alongside the ravioli, creating a more robust dish that incorporates seasonal produce. This not only enhances flavor but also adds vibrant colors to your plate.

Questions About Recipes

→ Can I use store-bought ravioli?

Yes, if you're short on time, store-bought ravioli can be a great substitution.

→ What if I don’t have sage?

You can substitute with other herbs like thyme or rosemary for a different flavor.

→ Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance, just wrap it tightly and refrigerate.

→ How do I store leftovers?

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days.