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Overhead shot of ombré beet ravioli hearts on a marble background

Heart Ravioli with Ricotta and Thyme

These ombré beet heart ravioli are filled with a creamy ricotta and thyme filling. Finished off in a brown butter sage sauce, these ravioli will be a hit at your Valentine's Day gathering! 

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Resting Time 1 hour
Total Time 2 hours
Servings 2 people (approx. 14 ravioli total)
Calories 1160 kcal

Ingredients

For the Ravioli Dough:

  • 2 medium-size beets
  • 1 tsp olive oil
  • 2 medium size eggs
  • 1 egg yolk
  • 2 1/2 cups all purpose flour, plus more for kneading
  • 1 tsp salt, plus an extra pinch

For the Ravioli Filling:

  • 1 cup ricotta cheese
  • 1 tsp fresh thyme, chopped finely
  • 1/4 cup parmesan cheese, grated
  • salt and pepper to taste

For the Brown Butter Sage Sauce:

  • 1/4 cup unsalted butter
  • 2 tbsp sage leaves, chopped into small pieces
  • salt to taste
  • 2 tbsp toasted walnuts

Instructions

Make the Ravioli Dough:

  1. Preheat oven to 375°F. Cut the top and bottom tips off of the beets. Season the beets with a pinch of salt and olive oil. 

  2. Wrap beet tightly in in tin foil. Place on a parchment-lined baking sheet and bake for one hour, until tender. 

  3. Remove from the oven, and open the tin foil slightly to allow the beets to cool. Let the beets cool until they're still warm, but cool enough to handle. 

  4. Rub beets with a paper towel to remove skin. 

  5. Chop beets into small pieces, and add to a food processor. Process the beets in the food processor until a smooth puree forms. Measure out 1/2 cup of beet puree and use this to make the dough. Set any extra puree aside. 

  6. To the 1/2 cup of beet puree in the food preocessor, add eggs and egg yolk and process until combined. Add flour and salt, and process until dough comes together and forms a ball. 

  7. Remove dough from the food processor and transfer it to a well-floured surface. 

  8. Knead dough, and add more flour (about 6 tbsp) as necessary until the dough is smooth and not sticky.

  9. Wrap dough in saran wrap, and let it rest for 1 to 2 hours at room temperature.

Make the filling:

  1. If your ricotta is very moist and has water at the bottom of the container, drain it off excess moisture using a colander.

  2. In a medium size bowl, combine ricotta, thyme and parmesan, salt and pepper.  MIx together with a spoon. Set aside in the fridge while pasta dough is resting. 

Prepare the ravioli:

  1. Attach the Kitchen Aid pasta attachment to your KitchenAid Mixer. 

  2. Cut the dough into 4 equal pieces. 

  3. Working with 1 piece at a time, flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity, adding more flour if the dough is still sticky. 

  4. Set pasta machine to the next lowest setting and feed the dough through once. Repeat this step for all numbers until setting 6 is reached, and you have a thin, long sheet of pasta dough.

  5. Set the rolled out pasta dough strips on a well-floured surface. 

  6. Repeat this process for all 4 pieces of dough. 

  7. Space half tablespoons of filling apart along center of 1 strip. The space between the filling should be about "2 fingers-width" apart. Brush around the filling with an egg white wash. Top with remaining strip, and gently press around filling to seal, working from center out.

  8. Using a heart cookie cutter, press it into the dough around the filling, trying to keep the filling in the center of the heart. Transfer ravioli to sheet, and cover with a kitchen towel. 

Make the Brown Butter Sauce and cook the Ravioli:

  1. Bring a large pot of water to boil. 

  2. When water is close to boiling, make the sage brown butter sauce. melt butter in a small saucepan over medium heat. At this point, add the chopped sage. Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes. Add salt to taste. 

  3. While butter is browning and water has started to boil, add ravioli and cook until they all rise to the top of the surface of the water, and let them cook for a few extra seconds.

  4. Using a slotted spoon, add the ravioli to the brown butter sauce. Gently toss the ravioli in the sauce. 

  5. Plate the ravioli, and garnish with toasted walnuts, and extra fresh thyme and sage if desired. 

Recipe Video

Recipe Notes

  • It's not necessary to make the ravioli into heart shapes. You could make a more classic ravioli shapes like a circle or square, using a ravioli stamp.
  • When peeling the beets, the skin won't come off if you just rub the beet. You will have to dig your nails into the beet with the paper towel, and once you do, the skin will come off easily.
  • The size of the ravioli is approximately 2 1/4 inches wide at the heart's widest part (the top)
  • This pasta dough is quite moist in nature due to the high beet content, so don't be afraid to add more flour when kneading and rolling out the dough. I had to add 6 extra tbsp when kneading, and a few extra tablespoons when rolling out the dough.
  • The color of the ravioli will change quite significantly when boiled and cooked, becoming lighter in color; this is normal. 
  • The flavour of the beets is quite mild in the pasta dough, even in the darkest shade, so don't worry about the beet flavor overpowering the rest of the dish.
  • Keep the egg white from when you separated the egg yolk and use it to brush around the ravioli filling.

The beet pasta dough recipe is based on Martha Stewart's beet pasta dough recipe.

 

Nutrition Facts
Heart Ravioli with Ricotta and Thyme
Amount Per Serving
Calories 1160 Calories from Fat 729
% Daily Value*
Fat 81g125%
Saturated Fat 44g275%
Cholesterol 454mg151%
Sodium 1606mg70%
Potassium 557mg16%
Carbohydrates 74g25%
Fiber 5g21%
Sugar 6g7%
Protein 36g72%
Vitamin A 2455IU49%
Vitamin C 4.6mg6%
Calcium 497mg50%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.