Ricotta and Beetroot Ravioli with Sage Brown Butter

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Handmade ravioli filled with earthy roasted beetroot and creamy ricotta, tossed in nutty sage brown butter for a colorful Valentine’s Day pasta. This Italian-inspired Valentine’s Day recipe, ready in about 55 minutes, pairs all-purpose flour, large eggs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, plus extra for dusting all-purpose flour
• 2 large eggs
• 1/2 tsp salt
• 1 cup roasted beetroot, finely chopped
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 12 fresh sage leaves
• 6 tbsp unsalted butter
• to taste black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: On a clean surface, mound 2 cups all-purpose flour and make a well in the center. Crack 2 large eggs and add 1/2 tsp salt into the well. Using a fork, slowly incorporate flour into eggs until dough forms. Knead dough for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
2. Step 2: In a bowl, combine 1 cup finely chopped roasted beetroot, 1 cup ricotta cheese, and 1/4 cup grated Parmesan cheese. Season with black pepper.
3. Step 3: Roll out dough into thin sheets (about 1/16 inch) using a pasta machine or rolling pin. Place teaspoons of beetroot-ricotta filling spaced 1 inch apart on one sheet. Brush edges with water, then cover with second sheet. Press around filling to seal, then cut into individual ravioli squares.
4. Step 4: Bring a large pot of salted water to a boil. Cook ravioli in boiling water for 3-4 minutes until they float to the surface. Drain and set aside.
5. Step 5: In a skillet, heat 6 tbsp unsalted butter and 12 fresh sage leaves over medium heat. Cook until butter foams and turns golden brown with a nutty aroma and crispy sage leaves, about 3-4 minutes.
6. Step 6: Toss cooked ravioli gently in sage brown butter and drizzle with 1 tbsp olive oil. Serve immediately garnished with additional Parmesan and cracked black pepper for a vibrant Valentine’s Day meal.