Pink Beet Ravioli in Butter Sage Sauce

The Importance of Roasting Beets

Roasting beets is a crucial step that enhances their natural sweetness and deepens their flavor, making them perfect for stuffing ravioli. When roasting, wrap the beets in foil and bake at 400°F (200°C) for about 45-60 minutes, or until tender when pierced with a fork. This method caramelizes the sugars in the beets, transforming them from plain to extraordinary. If you’re short on time, pre-cooked beets can be a convenient substitute, but roasting your own gives a fresher, richer taste.

Once your beets are roasted and cooled, peel them under cold running water to avoid staining your hands. Pureeing the beets should yield a smooth consistency; if you encounter any lumps, pass the mixture through a fine mesh sieve for the best results. This ensures that your ravioli filling is velvety and will easily seal when placed in dough.

Perfecting the Dough

Homemade pasta dough is all about the balance of ingredients and proper technique. The eggs contribute richness and help bind the dough, while the flour provides structure. Using '00' flour can enhance elasticity if available, but all-purpose flour works well too. When mixing, gradually incorporate the flour into the wet ingredients to avoid a sticky mess; it’s easier to add flour than to correct an overly dry dough.

Kneading is vital for developing gluten, which gives the pasta its chewy texture. Knead until the dough is smooth and elastic, usually around 8-10 minutes. After resting for 30 minutes, the dough will be easier to roll out. If you find your pasta sheets are too thick, they will not cook evenly, so aim for a thin, translucent layer to achieve the ideal bite when cooked.

Cooking and Serving Tips

When it comes to cooking your ravioli, they should float to the surface of the boiling, salted water, indicating they’re done; this typically takes about 3-4 minutes. Overcooking can lead to a mushy texture, so watch them closely. Have your butter sage sauce ready to go so you can toss them directly after cooking for optimal flavor absorption.

For serving, I love adding a sprinkle of freshly grated Parmesan and a few extra sage leaves for presentation. You can also pair these ravioli with a simple arugula salad dressed in lemon vinaigrette, which complements the richness of the ravioli. If you’re entertaining, consider making a double batch to have leftovers; they refrigerate well for up to 3 days or freeze beautifully for a convenient meal later.

Ingredient Substitutions

If you're looking to make this dish dairy-free, swap out the ricotta for a plant-based cheese alternative, and replace the butter with vegan margarine. Nutritional yeast can also add a cheesy flavor to your filling without dairy. If you aren't a fan of sage, other herbs such as thyme or rosemary can bring a different yet delightful flavor profile to the butter sauce.

For a different twist, consider adding crushed garlic to the butter sage sauce as it cooks. This will infuse the dish with aromatic qualities without overwhelming the flavors of the ravioli. Adjust your seasoning accordingly if adding more ingredients to ensure the balance stays harmonious.

Make-Ahead and Storage

You can prepare the ravioli dough and beet filling a day in advance. Keep the dough in the refrigerator wrapped tightly in plastic wrap to prevent it from drying out. The filling, stored in an airtight container, will stay fresh in the fridge as well. When you’re ready to cook, simply roll out the dough and assemble your ravioli as instructed.

To freeze the ravioli, place them in a single layer on a parchment-lined baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be cooked directly from the freezer—just add a couple of extra minutes to the cook time. This makes for a quick gourmet meal option on busy evenings!