Person using a pasta machine to roll out red dough on a wooden kitchen counter with ingredients and prepared ravioli nearby.

Beetroot Ravioli with Pine Nuts and Sage

Name: Beetroot Ravioli with Pine Nuts and Sage
Prep time: 35 min
Cook time: 85 min
Total time: 120 min
Ingredients: 3 beetroots; 1/3 cup beetroot juice; 2 eggs; 2 3/4 cup flour; 2/3 cup Ricotta; 1/2 cup Parmesan cheese; 2 tbsp butter; 2 tbsp sage; 1/4 cup pine nuts; Salt; Pepper

Difficulty

Medium

Total time

120 min

Cooking time

85 min

Brighten your dinner table with this beetroot ravioli recipe — a showstopping dish that pairs earthy-sweet beet filling with silky homemade pasta and a light butter-sage or cream sauce. The method is split into approachable steps — roast or use pre-cooked beets, blend a flavorful filling, then shape and cook tender ravioli — so homemade beetroot ravioli feels doable, not daunting. With Bosch appliance tips for even roasting and precise dough work, you’ll get vibrant color, balanced flavor, and consistent texture every time.

Ingredients

4 servings:

3 beetroots

1/3 cup beetroot juice

2 eggs

2 3/4 cup flour

2/3 cup Ricotta

1/2 cup Parmesan cheese

2 tbsp butter

2 tbsp sage

1/4 cup pine nuts

Salt

Pepper

Utensils

Oven

Kitchen machine

Bowl

Pasta Passion set

Ravioli cutter

Pot

Fat-free frying pan

Ladle

Cooking spoon

Instructions

Step 1

Preheat the oven to 355°F/180°C. Add beets to a baking dish, then roast for 30 min. Let cool completely, then peel and slice into small pieces.

Step 2

Add beet juice, eggs, and flour to the kitchen machine and knead into a smooth dough. If the dough is too dry or too moist, add a little more flour or beet juice. Leave to rest for 30 min.

To make the filling, mix together the ricotta and grated Parmesan, then season with salt and pepper.

Step 3

Divide the pasta dough into four equal portions. Roll them out into thin sheets, then run them through the pasta machine with the lasagna attachment. Keep running them through until reaching the thinnest setting.

Place spoonfuls of the filling (approx. 1/2 tsp) onto one pasta sheet, making sure to leave enough space between them.

Brush the dough with water and place a second pasta sheet on top of the first.

Gently press down to seal, then cut ravioli into squares with a ravioli cutter.

Repeat with the remaining pasta sheets and filling.

Step 4

Bring a large pot of salted water to boil and cook ravioli for approx. 5 min. In the meantime, toast the pine nuts in a fat-free frying pan. Remove, then set them aside.

Melt the butter in the same pan and add sage leaves. Add a ladle of pasta water, then add the cooked ravioli to the frying pan and gently toss everything together.

Step 5

Serve with roasted beets and toasted pine nuts. Enjoy!