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: 2 cups all-purpose flour; 3 large eggs; 1 medium cooked beet, puréed; 1/2 teaspoon salt; 1/2 cup unsalted butter; 10 fresh sage leaves; Salt and pepper, to taste; Grated Parmesan cheese, for serving

Highlighted under: Authentic Recipes

I absolutely adore making these pink beet ravioli! The vibrant color of the beets not only makes the dish visually stunning but also gives it a unique earthy flavor that’s hard to resist. Working with fresh dough can be a bit of a workout, but the end result is a delicious, homemade pasta that feels incredibly rewarding. Paired with a simple butter sage sauce, the ravioli brings out the natural sweetness of the beets, creating a symphony of flavors that elevates any meal. Trust me, you'll want to share this recipe with your friends and family!

Created by

Quincy Harper

Last updated on 2026-01-08T14:10:38.181Z

When I first experimented with making beet ravioli, I was surprised by how the vibrant color transformed my kitchen into a little art studio. The whole process was enlightening, from roasting the beets to kneading the dough. It’s a surprisingly fun project that lets me express my culinary creativity!

One trick I learned along the way is to ensure the pasta dough is rolled out thinly enough—this allows the ravioli to cook evenly and absorb all those delightful flavors from the butter sage sauce. It’s a simple yet effective tip that takes this dish to the next level. I can’t wait for you to try this!

        You'll Love This Recipe Because
        Vibrantly colored pasta that’s as beautiful as it is delicious
Earthy flavors of beet complemented by nutty sage
A fun, hands-on cooking experience perfect for gatherings

      

The Importance of Beet Purée

Using a medium cooked beet purée is essential in this recipe, as it provides the vibrant pink color and the unique earthy flavor that sets these ravioli apart. The purée shouldn't be too watery; it should be thick enough to integrate well with the dough. I recommend using fresh, non-overcooked beets to maintain the pureness of the flavor. If you're in a pinch, you can substitute the beet with a store-bought beet purée, but ensure it's unsweetened to maintain the dish's integrity.

After puréeing your beet, let it cool slightly before adding it to the dough. A warm purée can sometimes lead to a dough that’s too sticky or difficult to manage. Combining the beet with eggs also enriches the dough with moisture and protein, enhancing texture. Properly integrating the purée will help achieve a silky, pliable dough that rolls out beautifully, allowing for perfectly shaped ravioli.

Perfecting the Ravioli Shape

When rolling out the dough, aim for a thinness of about 1/16 inch. A pasta machine often yields the best results, allowing you to control the consistency more easily than a rolling pin. If you notice the dough becoming too elastic and springing back while rolling, let it rest for another 5-10 minutes to relax the gluten, making it easier to work with. Keeping your work surface lightly floured can prevent sticking while you shape your ravioli.

For filling the ravioli, be judicious with the amount of filling you use; about a teaspoon per circle usually suffices. If you overfill, the ravioli may burst during cooking. It’s also crucial to press out any air before sealing the edges, as trapped air can lead to uneven cooking. Using a fork to crimp the edges not only secures them tightly but adds a decorative touch as well. If you have leftover dough, it can easily be re-rolled for more shapes.

Ingredients

Gather the following ingredients to create your pink beet ravioli:

For the Ravioli Dough

2 cups all-purpose flour
3 large eggs
1 medium cooked beet, puréed
1/2 teaspoon salt

For the Butter Sage Sauce

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

Once you have the ingredients ready, you can start making the dough and filling your ravioli!

Instructions

Follow these steps to prepare your pink beet ravioli:

Make the Dough

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and beet purée. Gradually mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll Out the Dough

Divide the dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin. Aim for a thickness of about 1/16 inch.

Fill the Ravioli

Cut out circles from the rolled dough, place a teaspoon of filling in the center of half the circles, and cover with the other half. Press the edges to seal and use a fork to crimp.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Drain and set aside.

Make the Sauce

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant. Season with salt and pepper.

Combine and Serve

Add the cooked ravioli to the skillet and gently toss to coat in the butter sage sauce. Serve warm, topped with grated Parmesan cheese.

Enjoy your delicious pink beet ravioli!

Pro Tips

To prevent the ravioli from tearing, make sure your filling isn't too moist. Also, dust the dough and work surface with flour to prevent sticking.

Storing and Reheating

If you have ravioli left over, you can refrigerate them for up to two days in an airtight container. However, for longer storage, consider freezing them. Arrange the uncooked ravioli in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. This method helps prevent them from sticking together, allowing you to cook only what you need at a later time.

To reheat cooked ravioli, gently warm them in the leftover butter sage sauce on low heat until heated through. If they seem dry, add a splash of water or broth to loosen the sauce. Cooking the frozen ravioli directly from the freezer is also an option; just increase the boiling time by a minute or two to ensure they are cooked through.

Flavor Variations

This recipe serves as a great base for variations. You can experiment with the filling by incorporating other complementary ingredients like ricotta, goat cheese, or sautéed spinach. Mixing in these ingredients can add creaminess and additional flavors that enhance the dish. Try adding some nutmeg or a hint of lemon zest to the filling to create a brighter taste that balances the earthiness of the beets.

For the sauce, while butter and sage are classic, feel free to swap out the butter for olive oil for a lighter option or add pine nuts for a crunchy texture. Pumpkin seed oil works beautifully as well—just warm it gently to avoid burning. You can also infuse garlic into the butter before adding sage for an added depth of flavor, which can create a beautiful aroma while sautéing.

Questions About Recipes

→ Can I use store-bought ravioli instead?

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

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I freeze the uncooked ravioli?

Absolutely! Lay them flat on a baking sheet to freeze, then transfer to a freezer bag once solid.

→ What other sauces pair well with beet ravioli?

Creamy sauces, balsamic reductions, or even a simple olive oil and garlic dressing work wonderfully!