Beet Heart Ravioli: Foolproof Recipe for a Sad Day

Okay, friends, let’s talk pasta! But not just ANY pasta. We’re diving headfirst into making the most gorgeous, vibrant Beet Heart Ravioli with Ricotta and Thyme you’ve ever seen. Imagine little heart-shaped pillows of the most beautiful deep pink, all thanks to the magic of beets! I mean, seriously, who knew beets could be SO romantic?

And it’s not just about looks, trust me. These little gems are stuffed with a dreamy, creamy ricotta and thyme filling that’s just bursting with flavor. The thyme adds this little herby kick that’s just *chef’s kiss*. And then, to top it all off? A nutty, browned butter sage sauce that’ll make you want to lick the plate clean. My grandma always said, “Presentation is half the battle!” and these ravioli definitely win. I’ve been making pasta for years, tweaking and perfecting my dough recipe, and I gotta say, this one’s a winner. Get ready to impress your loved ones (or just yourself!) with this showstopper!

Why You’ll Love This Beet Heart Ravioli with Ricotta and Thyme

Seriously, there’s SO much to love about these ravioli. They’re not just another pasta dish; they’re an experience! From the satisfaction of making your own pasta to the incredible flavors and stunning presentation, this recipe is a total winner. Plus, who can resist a heart-shaped pasta?!

Homemade Fresh Pasta

Okay, let’s be real: making pasta from scratch is kinda magical. There’s just something so rewarding about turning simple ingredients into something beautiful and delicious. And trust me, once you taste homemade pasta, you’ll never want the store-bought stuff again!

Vibrant and Flavorful

The color alone is enough to make you fall in love! But it’s the taste that’ll really win you over. The earthy sweetness of the beets, the creamy richness of the ricotta, and the aromatic thyme—it’s a flavor explosion in every bite! Plus, that brown butter sage sauce? Forget about it! So good!

Perfect for Special Occasions

Want to impress someone special? These Beet Heart Ravioli are IT! They’re absolutely perfect for Valentine’s Day, anniversaries, or any time you want to show someone you care. I mean, nothing says “I love you” like homemade heart-shaped pasta, right?

Ingredients for Beet Heart Ravioli with Ricotta and Thyme

Alright, let’s gather our goodies! Here’s what you’ll need to make these adorable and delicious Beet Heart Ravioli with Ricotta and Thyme. Don’t skimp on quality here, it really makes a difference! I always say, happy ingredients, happy ravioli!

For the Beet Pasta Dough

First, you’ll need:

• 2 medium-size beets (about 6 ounces total), because, well, they’re kinda the star of the show!
• 1 teaspoon olive oil (just a glug!)
• 2 large eggs
• 1 large egg yolk (it adds extra richness, trust me!)
• 2 ½ cups all-purpose flour, plus extra for kneading (this is about 12 ounces, but you might need a little more or less depending on your kitchen!)
• 1 teaspoon salt, plus a pinch (for seasoning, of course!)

For the Ricotta and Thyme Filling

Now, for the creamy dreamy filling:

• 1 cup ricotta cheese (go for the good stuff, full-fat is my fave!)
• 1 teaspoon fresh thyme, chopped super finely
• ¼ cup Parmesan cheese, grated (freshly grated is always better!)
• Salt and pepper to taste (don’t be shy!)

For the Brown Butter Sage Sauce

And finally, that nutty, aromatic sauce:

• ¼ cup unsalted butter
• 2 tablespoons fresh sage leaves, chopped into small pieces
• Salt to taste
• 2 tablespoons toasted walnuts, roughly chopped (they add a lovely crunch!)

How to Make Beet Heart Ravioli with Ricotta and Thyme: Step-by-Step Instructions

Okay, pasta pals, time to roll up our sleeves and get to work! Don’t be intimidated; I’m going to walk you through every step. Just follow along, and you’ll be enjoying these gorgeous Beet Heart Ravioli in no time. Remember, even if they aren’t *perfect*, they’ll still be delicious! That’s the beauty of homemade pasta!

Preparing the Beet Puree

First things first, we need that beautiful beet puree! Preheat your oven to 375°F (190°C). Trim the tops and bottoms off your beets, give ’em a little drizzle of olive oil and a pinch of salt, then wrap them up tight in aluminum foil. Pop them on a parchment-lined baking sheet and bake for about an hour, or until they’re nice and tender. Now, this is important: let them COOL slightly before you unwrap them! I usually open the foil a bit to help them cool down faster. Once they’re cool enough to handle, rub off the skins with a paper towel. Then, chop those beets into smaller pieces and toss them into a food processor. Whirl them around until you have a smooth puree. Measure out ½ cup for the dough, and save the rest for later (beet hummus, anyone?).

Making the Beet Pasta Dough

Alright, dough time! To that ½ cup of beet puree in the food processor, add your eggs and egg yolk. Process until it’s all combined. Next, add the flour and salt. Process until the dough comes together and forms a ball. It might seem a little sticky at first, but don’t worry! Take the dough out of the food processor and put it on a well-floured surface. Knead it, adding more flour (about a tablespoon at a time – I usually need around 6 tbsp total) until it’s smooth and not too sticky. Wrap the dough in plastic wrap and let it rest at room temperature for 1 to 2 hours. This is SUPER important! Resting the dough lets the gluten relax, which makes it easier to roll out later. Trust me, don’t skip this step!

Preparing the Ricotta Filling

While the dough is resting, let’s make the filling. In a bowl, combine the ricotta cheese, chopped thyme, grated Parmesan cheese, salt, and pepper. Mix it all together until it’s well combined. Taste it and adjust the seasoning as needed. I like mine with a generous pinch of pepper!

Assembling the Beet Heart Ravioli

Okay, this is where the magic happens! Lightly flour your work surface. Divide the pasta dough in half (keep the other half wrapped so it doesn’t dry out!). Roll out one half of the dough as thinly as possible. I use a pasta machine for this, but you can definitely do it by hand with a rolling pin. Just be patient! Use a heart-shaped cutter (about 2-3 inches wide) to cut out heart shapes. Place a small spoonful of the ricotta filling in the center of each heart. Brush the edges of the pasta with a little water, then fold the heart over to create a sealed ravioli. Press the edges firmly to seal, making sure to squeeze out any air bubbles. Repeat with the remaining dough and filling. Aren’t they cute?!

Cooking the Beet Heart Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface and are al dente. Don’t overcrowd the pot! You might need to cook them in batches.

Making the Brown Butter Sage Sauce

While the ravioli are cooking, let’s make that amazing sauce! In a skillet over medium heat, melt the butter. Cook, swirling the pan constantly, until the butter turns a nutty brown color and smells amazing. This takes about 3-5 minutes, but watch it carefully because it can burn quickly! Remove the skillet from the heat and stir in the chopped sage and a pinch of salt.

Tips for Perfect Beet Heart Ravioli with Ricotta and Thyme

Okay, wanna make these ravioli *amazing*? Here are a few little secrets I’ve learned over the years to make sure your Beet Heart Ravioli with Ricotta and Thyme are absolutely perfect every single time. Trust me, these little things make a BIG difference!

Don’t Overcook the Ravioli

Seriously, nobody likes mushy ravioli! Cook them until they float to the surface and are *just* al dente. They should have a little bite to them. Easiest trick? Fish one out and give it a taste!

Knead the Dough Well

Kneading is KEY! It develops the gluten, which gives the pasta that lovely, slightly chewy texture. So, don’t skimp on the kneading! You want a smooth, elastic dough. If it’s too sticky, just add a little more flour.

Use Fresh, High-Quality Ingredients

This one’s a no-brainer, but it’s worth repeating. The better your ingredients, the better your ravioli will taste! Splurge on that good ricotta, use fresh thyme, and please, oh please, use real butter for the sauce. You won’t regret it!

Beet Heart Ravioli with Ricotta and Thyme Variations

Okay, so you’ve mastered the basic recipe? AWESOME! Now, let’s get a little crazy and try some fun variations. That’s what cooking’s all about, right? Don’t be afraid to experiment and make these Beet Heart Ravioli your own. These are just a few ideas to get you started, but the possibilities are endless!

Different Cheese Filling

Ricotta’s classic, but why not try something different? Goat cheese would add a tangy kick, or mascarpone would make it even creamier. Ooh, or how about a little bit of both?!

Add Spinach or Arugula to the Filling

Wanna sneak in some extra veggies? Finely chopped spinach or arugula would be delicious in the filling. Plus, it adds a pop of green! Just make sure you squeeze out any excess moisture first.

Try a Different Sauce

Brown butter sage is amazing, but sometimes you just want something different, ya know? A creamy Alfredo sauce would be decadent, or pesto would add a fresh, herby flavor. Mmm, decisions, decisions!

Serving Suggestions for Your Beet Heart Ravioli with Ricotta and Thyme

Alright, you’ve got your beautiful Beet Heart Ravioli ready to go! Now, what to serve with them? I like to keep it simple so the ravioli can really shine. Here are a couple of my go-to sides:

Simple Salad

A light, fresh salad with a vinaigrette is the perfect way to balance out the richness of the pasta. Think mixed greens, some cherry tomatoes, and maybe a few cucumber slices. Easy peasy!

Crusty Bread

You absolutely NEED some crusty bread to soak up that delicious brown butter sage sauce! Seriously, don’t skip this. Trust me, you’ll want to mop up every last drop!

Frequently Asked Questions About Beet Heart Ravioli with Ricotta and Thyme

Got questions? I’ve got answers! Here are a few of the most common questions I get asked about making these adorable Beet Heart Ravioli with Ricotta and Thyme. Don’t be shy – pasta making can seem intimidating, but it’s totally doable, I promise!

Can I make the dough ahead of time?

Absolutely! In fact, I often do. Just wrap the dough tightly in plastic wrap and store it in the refrigerator. It’ll keep for up to 24 hours. When you’re ready to use it, let it sit at room temperature for about 30 minutes to soften up a bit before rolling it out. Easy peasy!

Can I freeze the ravioli?

Yep! You can freeze either cooked or uncooked ravioli. To freeze uncooked ravioli, lay them out in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. To freeze cooked ravioli, let them cool completely before freezing. They’ll keep in the freezer for up to 2 months. Just cook them from frozen, adding a minute or two to the cooking time.

What if I don’t have a heart-shaped cutter?

No problem! You can use any shape cutter you like, or even just a knife to cut out squares or circles. Or, you could freehand it and make little beet blobs! They’ll still taste delicious, even if they aren’t perfectly heart-shaped. The most important thing is that they’re sealed well so the filling doesn’t leak out during cooking!

Nutritional Information for Beet Heart Ravioli with Ricotta and Thyme

Okay, quick disclaimer: the nutrition info can vary depending on the exact ingredients you use (brands, etc.). So, this is just an estimate, not an exact science!

Enjoy Your Homemade Beet Heart Ravioli with Ricotta and Thyme!

Alright, my friends, that’s it! You’re now armed with everything you need to make these incredibly delicious and adorable Beet Heart Ravioli. So, go on, get in the kitchen and give it a try! And hey, if you do make them, be sure to leave a comment below and let me know how they turned out! I’d love to hear from you! Oh, and don’t forget to rate the recipe and share your creations on social media – tag me so I can see ’em!

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