Description
Red Beet Ravioli Hearts are a delightful and visually stunning pasta dish that combines the earthy sweetness of roasted beets with creamy ricotta and crunchy toasted hazelnuts, all encased in charming heart-shaped pasta. This recipe is perfect for special occasions or cozy dinners, making it an ideal choice to impress your loved ones. Each bite is a harmonious blend of flavors and textures, guaranteed to make any meal feel extraordinary.
Ingredients
Scale
- 2 medium fresh beets (approximately 300g)
- 1 cup ricotta cheese (250g)
- 2 cups pasta flour (240g)
- 1 large egg
- ½ cup toasted hazelnuts (70g)
- 4 tbsp unsalted butter (56g)
- 6 fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 1 hour until tender. Cool, peel, and puree.
- In a mixing bowl, combine pasta flour and egg to form a dough. Knead for 10 minutes until smooth. Wrap in plastic wrap and let rest.
- Blend the roasted beets, ricotta, and hazelnuts until smooth; season with salt and pepper.
- Roll out the rested dough thinly, cut into heart shapes, fill with beet mixture, and seal the edges.
- Boil salted water; cook ravioli until they float, about 3 minutes.
- Sauté sage in butter until crispy; drizzle over ravioli before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4 ravioli (150g)
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg