Description
Heart Shaped Lemon Sage and Ricotta Beet Ravioli is a delightful dish that combines the earthy sweetness of beets with creamy ricotta, all wrapped in tender handmade pasta. The vibrant heart shapes and the zesty lemon-sage sauce make this recipe perfect for romantic dinners or special occasions. Impress your loved ones with this visually stunning and delicious comfort food that tastes like love at first bite!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- 1 large egg yolk
- 1/2 tsp salt
- 1 cup ricotta cheese (drained)
- 1 cup roasted beets (pureed)
- 2 tsp lemon zest
- 1/4 cup fresh sage leaves (chopped)
- Salt to taste
- 3 tbsp butter (for sauce)
- Additional sage leaves (for garnish)
Instructions
- Prepare the Dough: On a clean surface, mound flour and create a well. Add eggs and salt, gradually incorporating flour until a rough dough forms.
- Knead the Dough: Knead for 8-10 minutes until smooth. Cover with a damp cloth and let it rest.
- Create the Filling: Mix ricotta, beet puree, lemon zest, chopped sage, and salt in a bowl.
- Roll Out the Dough: Divide into four pieces; roll each into thin sheets.
- Shape Ravioli: Cut out heart shapes and spoon filling onto half of each shape. Brush edges with water and fold to seal.
- Cook Ravioli: Boil salted water, add ravioli, cooking until they float (3-4 minutes).
- Prepare Sauce: In a skillet, melt butter and sauté additional sage leaves until crispy. Toss cooked ravioli gently in sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 3 ravioli (120g)
- Calories: 270
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg