Red Beet Ravioli Hearts
Red Beet Ravioli Hearts are a delightful and visually stunning dish that brings together earthy roasted beets and creamy ricotta, all nestled in vibrant heart-shaped pasta. Perfect for romantic dinners or special occasions, these ravioli not only look beautiful but also deliver a flavor explosion that will impress your guests. Serve them with sage butter for an unforgettable culinary experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup fresh ricotta cheese
- 2 medium fresh beetroots (about 300g)
- 1 tsp salt
- ¼ cup pine nuts, toasted
- ¼ cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- 6 fresh sage leaves
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 1 hour until tender. Cool, peel, and puree.
- In a bowl, mix flour and salt. Create a well in the center, add eggs, and mix to form a dough. Knead for about 5 minutes until smooth; let rest.
- Mix beet puree with ricotta, salt, and pepper for the filling.
- Roll out the dough thinly and cut into heart shapes. Place filling on half of the hearts, brush edges with water, fold over to seal.
- Boil ravioli in salted water until they float (about 3 minutes).
- In a skillet, melt butter with sage until fragrant. Toss cooked ravioli gently in sage butter before serving topped with pine nuts and Parmesan.
Nutrition
- Serving Size: 4 ravioli (approximately 150g)
- Calories: 380
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg