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; 1 cup beet puree; 1 large egg; 1/2 teaspoon salt; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1/4 cup unsalted butter; 10 fresh sage leaves; Salt and pepper to taste

Highlighted under: Oven Cooking

I absolutely adore making Pink Beet Ravioli in Butter Sage Sauce, and it has quickly become a favorite in our house. The vibrant pink color of the ravioli is not only visually stunning but also packed with a delightful earthy flavor from the beets. The combination of the buttery sage sauce complements the ravioli perfectly, providing a comforting, aromatic experience that pairs wonderfully with a side salad or crusty bread. This dish is as much about the presentation as it is about the taste, making it perfect for impressing guests during dinner parties or special occasions.

Created by

Nerissa Caldwell

Last updated on 2026-01-07T11:25:35.071Z

When I first stumbled upon the idea of using beets for pasta, I was intrigued but skeptical. After a few attempts, I perfected my recipe for Pink Beet Ravioli, and now it’s a staple in my kitchen. The vibrant color really elevates the dish visually and makes it a fantastic conversation starter at the dinner table!

The secret to achieving the best flavor is to blend the beets thoroughly and mix them into a well-balanced pasta dough. I also discovered that allowing the dough to rest for a bit helps in rolling it out perfectly thin, ensuring each bite is a delightful blend of flavors.

Why You Will Love This Recipe
Stunning presentation with a vibrant pink hue
Delicate and rich flavors from the sweet beets
Easy-to-follow steps for an impressive homemade dish
Perfectly paired with aromatic butter sage sauce

Mastering the Dough

The dough for these Pink Beet Ravioli is crucial for achieving the right texture and flavor. Using fresh beet puree not only imparts a beautiful color but also adds moisture, which can make the dough slightly sticky. It’s important to knead the dough thoroughly—aim for a smooth, elastic consistency, which usually takes about 5 minutes. If you find the dough too wet, add a sprinkle of flour to your hands and the work surface to prevent sticking while you knead.

After the dough rests for 30 minutes, it's key to keep your workspace floured while rolling out the dough. This ensures it doesn't stick to the countertop or rolling pin. If the dough feels tough or springs back too much when rolling, let it rest a bit longer to relax the gluten. Ideally, you want to roll the dough thin enough—about 1/16 of an inch—so the filling shines through while remaining durable when cooked.

Filling Variations and Tips

The filling for these ravioli is quite versatile. While the combination of ricotta and Parmesan creates a rich, creamy texture, you can get creative! For a twist, consider adding fresh herbs like basil or chives for an extra layer of flavor. You can also incorporate sautéed spinach or mushrooms, which add a savory depth. Just be sure any additional ingredients are well-cooked and cooled before mixing, so they don't add moisture that could cause the filling to leak.

When forming the ravioli, it's important to ensure a good seal. If the edges aren’t properly sealed, the filling can leak out during cooking. A quick tip is to press the edges with a fork for a decorative touch and to create a tighter seal. If you’re worried about any air pockets, gently press the fill-and-mold seam with your fingers before sealing fully. Make sure to keep your work surfaces floured to prevent the ravioli from sticking.

Ingredients

For the Ravioli Dough

2 cups all-purpose flour
1 cup beet puree
1 large egg
1/2 teaspoon salt

For the Filling

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

For the Sauce

1/4 cup unsalted butter
10 fresh sage leaves
Salt and pepper to taste

Instructions

Steps

Make the Dough

In a bowl, combine the flour and salt. Create a well in the center and add the beet puree and egg. Mix until a dough forms, then knead for 5 minutes. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a mixing bowl, combine the ricotta, Parmesan, salt, and pepper. Mix well and set aside.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out each piece as thinly as possible, about 1/16 inch thick.

Form the Ravioli

Cut the rolled dough into squares. Place a teaspoon of filling in the center of each square. Moisten the edges with water and fold over to seal. Press to remove any air.

Cook the Ravioli

Bring a pot of salted water to a boil. Drop in the ravioli and cook for 3-5 minutes until they float. Remove and drain.

Make the Sauce

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

Serve

Toss the cooked ravioli in the sage butter sauce and serve immediately, garnished with extra Parmesan if desired.

Enjoy your delicious homemade ravioli!

Pro Tips

For an extra touch, sprinkle toasted pine nuts over the ravioli before serving.

Storage and Make-Ahead Tips

If you want to prepare the ravioli ahead of time, you can easily freeze them. Arrange the filled ravioli in a single layer on a baking sheet lined with parchment paper. Once they are solid, transfer them to a zip-top freezer bag, ensuring you remove excess air before sealing. They can be stored in the freezer for up to two months. When you're ready to cook them, there's no need to thaw; just boil them directly from frozen, increasing the cooking time by a couple of minutes.

For the sauce, you can also prepare the butter sage sauce in advance and store it in the refrigerator. Just reheat it gently over low heat, stirring often until it is warm enough to toss with the ravioli. This reduces meal prep time on the day of serving, allowing you to focus on setting the table or preparing a complementary salad.

Serving Suggestions

These Pink Beet Ravioli are not just visually striking, but they also lend themselves to a variety of serving ideas. For a simple presentation, serve the ravioli with a sprinkle of freshly grated Parmesan and crispy sage leaves on top. This adds not just flavor but an appealing texture, too. You could also drizzle a balsamic reduction over the dish for a tangy contrast to the sweetness of the beets and creaminess of the cheese.

For an elegant addition, consider accompanied dishes. A bitter arugula salad with lemon vinaigrette can balance the richness of the ravioli beautifully. Alternatively, serve with a side of roasted asparagus or sautéed greens, which add both color and healthfulness to the meal. As an extra flourish, pair this dish with a glass of light red wine, such as Pinot Noir, which complements the earthy flavors of the beet filling.

Questions About Recipes

→ Can I make the dough in advance?

Yes, the dough can be made a day ahead. Just store it wrapped in plastic wrap in the refrigerator.

→ How do I store leftover ravioli?

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

→ Can I freeze the ravioli?

Yes, you can freeze the uncooked ravioli. Just place them in a single layer on a baking sheet before transferring them to a freezer bag.

→ What can I use instead of sage?

You can substitute thyme or rosemary for a different flavor profile.