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: serves 4
Ingredients: 1 cup beet puree (from roasted beets); 2 cups all-purpose flour, plus extra for dusting; 1 large egg; 1/2 tsp salt; 1/4 cup ricotta cheese; 2 tbsp grated Parmesan cheese; Salt and pepper to taste; 1/2 cup unsalted butter; 10 fresh sage leaves; Salt to taste; Grated Parmesan for serving

Highlighted under: Oven Inspiration

When I first decided to make Pink Beet Ravioli in Butter Sage Sauce, I knew I was in for a treat. The vibrant color of the ravioli intrigued me, and the flavor combination of earthy beets with the nuttiness of browned butter and fragrant sage was irresistible. This dish has become a regular in my kitchen, perfect for impressing guests or simply indulging myself. The beauty is in its simplicity, yet it feels gourmet—a fantastic way to showcase fresh ingredients, and it's surprisingly straightforward to prepare.

Created by

Sybil Hawkes

Last updated on 2026-01-08T11:03:38.578Z

Making Pink Beet Ravioli in Butter Sage Sauce has been a delightful adventure in my kitchen, as the vibrant color of the beets transforms simple pasta into a work of art. I remember the first time I made this dish, the ravioli turned out not just delicious but stunningly beautiful. It’s a dish that gets people talking, and I love how the sweet earthiness of beet complements the rich, nutty flavor of the sage-infused butter.

I discovered that the trick to achieving perfect ravioli is in the dough's consistency—such a beautiful texture that’s pliable yet firm. I also like to allow the ravioli to rest before cooking, which enhances the flavor and makes them easier to handle. This dish has quickly become a favorite in my home, and I love sharing it with my friends!

Why You'll Love This Recipe
Stunning presentation with vibrant colors that make any plate pop
Rich, earthy flavors balanced with aromatic sage and butter
Perfect for special occasions, yet simple enough for a weeknight dinner

Perfecting the Dough

To achieve the perfect dough for your Pink Beet Ravioli, the quality of your beet puree is crucial. Make sure to roast the beets until they're fully tender, which usually takes about 45-60 minutes at 400°F (200°C), then blend them until smooth. A thicker puree will help the dough hold together better, so if it seems too wet, you can add a little extra flour cautiously, as too much can make the dough tough.

When kneading the dough, aim for a smooth and elastic consistency. This typically takes about 5-10 minutes. If you're using a pasta machine, start with the widest setting and gradually thin out the dough. It's vital to dust with flour to prevent sticking, and don't rush this stage—thin pasta allows the flavors of the filling and sauce to shine through.

The Filling and Its Flavor Profile

The ricotta and Parmesan provide a creamy, savory contrast to the sweet, earthy beets. For an added flavor twist, consider enhancing the filling with a hint of lemon zest or nutmeg; just a pinch can elevate the taste without overwhelming the beets. Make sure to taste the filling before sealing the ravioli—adjusting the seasoning is key to balancing the dish’s overall flavor.

Ensure you're not overfilling the ravioli; about a teaspoon of filling is usually sufficient. Too much filling will make it difficult to seal properly and can cause the ravioli to burst while cooking. If you want to add a bit of texture, incorporating some finely chopped toasted walnuts can add a delightful crunch.

Cooking and Serving Tips

When cooking the ravioli, keep an eye on them; they cook fairly quickly, usually 3-4 minutes, until they float. If you notice some aren’t floating after about 4 minutes, gently stir to encourage them to rise. Overcooking can result in a mushy texture, so timing is essential. After removing them, don’t rinse; this helps the sauce adhere better.

As you toss the ravioli with the brown butter sauce, be gentle to avoid breaking them. A wide, flat spatula works well for this. If you want a more substantial dish, consider adding sautéed mushrooms or peas to the mix. Lastly, finish with a sprinkle of freshly cracked pepper alongside the grated Parmesan for a delightful kick.

Ingredients

Gather these fresh ingredients to get started on your Pink Beet Ravioli:

For the Ravioli

1 cup beet puree (from roasted beets)
2 cups all-purpose flour, plus extra for dusting
1 large egg
1/2 tsp salt
1/4 cup ricotta cheese
2 tbsp grated Parmesan cheese
Salt and pepper to taste

For the Sauce

1/2 cup unsalted butter
10 fresh sage leaves
Salt to taste
Grated Parmesan for serving

With all your ingredients ready, you’re just a few steps away from a delicious meal!

Instructions

Follow these steps to create your Pink Beet Ravioli:

Make the Ravioli Dough

In a mixing bowl, combine the beet puree, flour, egg, and salt. Knead the mixture until it forms a smooth dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In another bowl, mix together the ricotta, Parmesan, salt, and pepper. Set aside.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out each piece as thinly as possible using a pasta roller or rolling pin.

Form the Ravioli

Place teaspoons of filling evenly spaced on one sheet of dough. Fold over the other half of the dough, pressing to seal around the filling. Cut into individual ravioli shapes using a cutter. Repeat with remaining dough and filling.

Cook the Ravioli

Bring a large pot of salted water to a boil. Drop the ravioli in batches and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon.

Make the Sauce

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

Serve

Toss the cooked ravioli gently in the brown butter sauce. Serve with extra Parmesan on top and enjoy!

Enjoy your homemade Pink Beet Ravioli, ideally with a glass of white wine!

Pro Tips

For an even richer flavor, drizzle with some balsamic reduction just before serving.

Ingredient Substitutions

If you're looking for a dairy-free option, swap out the ricotta for a vegan cheese alternative or a mixture of blended tofu and nutritional yeast, which mimics the creaminess. For the Parmesan, consider using a vegan Parmesan or nutritional yeast for a cheesy flavor without the dairy. This way, you can cater to various dietary restrictions while keeping the dish flavorful.

For those who might not enjoy the taste of beets, you can replace them with pureed butternut squash or pumpkin for a slightly sweet, autumnal twist. The color won't be as vibrant, but the ravioli will still provide a rich foundation for the sauce.

Make-Ahead and Storage

You can make the ravioli ahead of time. Once you fill and shape them, lay them on a baking sheet lined with parchment paper, and freeze them. This allows you to store the ravioli for up to a month. When ready to cook, there’s no need to thaw; just drop them into boiling water straight from the freezer, adding an extra minute or so to the cooking time.

As for the sauce, it can easily be prepared ahead as well. Brown the butter and sage, then store it in a sealed container in the refrigerator for up to a week. When ready to serve, gently reheat it over low heat on the stovetop, stirring occasionally until melted and fragrant.

Serving Suggestions

For an elegant presentation, serve the ravioli on a large platter, drizzled with the brown butter sage sauce and scattered with crispy sage leaves. A simple side salad with arugula and lemon vinaigrette complements the rich flavors of the dish nicely. Consider pairing it with a light white wine, like Pinot Grigio, which enhances the earthy notes of the beets.

To elevate your serving idea further, you can add toasted pine nuts, which not only introduce a lovely crunch but also play beautifully with the nutty notes of the butter sauce. A few microgreens or edible flowers on top can also add a beautiful finishing touch, making it a stunning centerpiece for any dining table.

Questions About Recipes

→ Can I use store-bought pasta instead of making my own?

Yes, store-bought pasta can save time, but homemade fresh pasta has a unique flavor and texture.

→ How do I store leftover ravioli?

Store any leftover uncooked ravioli in an airtight container in the refrigerator for up to 2 days. Cooked ravioli can be frozen for up to a month.

→ What other fillings can I use?

Feel free to experiment with different fillings, such as butternut squash, spinach, or even a mix of cheeses.

→ Can I make this dish vegan?

Yes, you can substitute the egg with a flax egg and use plant-based cheese for the filling.