Beetroot Ravioli filled with ricotta and walnuts

Beetroot Ravioli filled with ricotta and walnuts

Colorful, delicate, and romantic in character, these homemade beetroot ravioli are born from the meeting of tradition and creativity. The egg pasta, naturally pink thanks to the beetroot, wraps a creamy ricotta and walnut filling, enhanced by a fresh hint of lemon zest. Everything is brought together by a simple, timeless butter and sage sauce, typical of Northern Italian cuisine. A contemporary recipe inspired by great classics, designed to impress with elegance and to tell, plate after plate, a story of care, color, and love. 🍽️Serves: 2 ⏲️Time: 50 minutes 🧺Ingredients: For the ravioli

• 150 g flour

• 50 g cooked beetroot

• 1 egg

• A pinch of salt
  

For the filling

• 100 g ricotta

• 40 g finely chopped walnuts

• 20 g grated Parmigiano Reggiano

• Lemon zest, to taste

• Salt, to taste

• Black pepper, to taste
  

For the sauce

• 30 g butter

• 2 sage leaves
  

🥣Instructions: 1. Cook the beetroot

Wash the beetroot thoroughly, cut the amount you need, and cook it in water for about 20–30 minutes, until tender when pierced with a fork. Once cooked, let it cool slightly, peel it, and blend it into a smooth purée.

2. Prepare the beetroot pasta dough

Place the flour on a work surface and form a well. Add the egg, beetroot purée, and a pinch of salt. Knead until you obtain a smooth and elastic dough. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.

3. Prepare the filling Finely chop the walnuts using a knife or a food processor. In a bowl, combine the ricotta, chopped walnuts, Parmigiano Reggiano, lemon zest, salt, and pepper. For an extra creamy and smooth filling, you can briefly blend all the ingredients together in a mixer. 4. Roll the pasta and shaping the ravioli Roll out the dough thinly using a rolling pin or a pasta machine. Place small portions of filling on the sheet, cover with another layer of pasta, and cut out heart-shaped ravioli, pressing the edges well to seal. 5. Cook the ravioli Cook the ravioli in plenty of salted boiling water for 2–3 minutes, until they float to the surface. Gently drain them using a slotted spoon. 6. Prepare the sauce and serve Melt the butter over low heat with the sage leaves until fragrant. Add the ravioli, toss gently, and serve immediately while hot. 💡Tips:

• Dry the beetroot well after cooking: excess moisture can make the dough sticky. If needed, add a little extra flour while kneading.

• Creamy yet firm filling: if the ricotta is very watery, drain it in a sieve beforehand. Blending the filling helps achieve a smooth, velvety texture that’s easier to handle.

• Mind the butter: melt it gently over low heat without letting it brown, so it keeps a delicate flavor that won’t overpower the beetroot or the filling.