Beetroot Ravioli

Name: Beetroot ravioli with burnt butter and sage
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g plain 00 flour; 100 ml warm water; 150 g beetroot; 120 g potato; lemon zest; 1 teaspoon dried thyme; salt; 1 teaspoon ricotta; 100 g butter; 10 Fresh sage leaves; 1 tablespoon poppy seeds

Beetroot ravioli with burnt butter and sage

Rated 4.4 stars by 7 users

Servings

Prep Time

60 minutes

Cook Time

5 minutes

Beetroot ravioli with burnt butter and sage. The filling also includes potato and ricotta.

This recipe looked stunning in person and they were really easy to make too.

You don’t need a pasta machine either. You can just use a rolling pin!

Image of Beetroot ravioli with burnt butter and sage

Ingredients

For the pasta

200 g plain 00 flour
100 ml warm water
150 g beetroot
120 g potato
lemon zest
1 teaspoon dried thyme
salt
1 teaspoon ricotta

For the sauce

100 g butter
10 Fresh sage leaves
1 tablespoon poppy seeds

Directions

Boil beetroots and potato until tender (30-40 mins)
Make well in flour and pour water in. Slowly incorporate into a dough. After kneading for 10 minutes cover and set aside to rest
Remove beetroots and potato with tongs and let cool before peeling and grating with a fine grater. Add in lemon zest, dried thyme, salt and ricotta.
Roll out pasta dough into two sheets until its basically see through.
Working your way along one sheet, portion the filling with a teaspoon.
Cover with the other sheet and cut each ravioli with a cookie cutter before folding each piece over like a dumpling.
To a pan add the butter and sage on low
Cook the pasta in boiling salted water for 2 minutes before adding to the butter and sage pan.
After 30 seconds transfer pasta to a bowl before pouring butter and sage mix aver the top. And adding more parmesan if required.