Beetroot Ravioli with Butter and Sage is a very tasty first course, with a really simple sauce to enhance the filling of potatoes and bacon.
- Difficulty: Easy
- Preparation time: 1 Hour
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 1/3 cups All-purpose flour
- 2 Eggs
- 2 pinches Fine salt
- 5.3 oz Beetroot (precooked)
- 1.76 lbs Potatoes
- 14.1 oz Smoked bacon
- 3.5 oz Cream cheese
- 3 tbsps Parmigiano Reggiano DOP (grated)
- 2 pinches Ground black pepper
- 2 pinches Nutmeg
- 10 leaves Sage
- 3.5 oz Butter
- as needed Parmigiano Reggiano DOP (grated)
Preparation
To prepare Beetroot Ravioli, follow the recipe you find here.
Place the butter in a rather large pan, let it melt, add the sage leaves and lightly brown.
In a large pot, add plenty of water, once it boils, add the salt and throw in the ravioli.
I recommend adding a few ravioli at a time to prevent them from sticking together.
Once they float to the surface, drain them with a slotted spoon (do not boil them for too long or they will lose their color) and place them directly in the pan with the butter.
To prevent them from breaking, you can also place them on the plate and drizzle with butter and sage.
Mix to season all the ravioli and sprinkle with grated Parmesan.
Tips/Advice
Try to add a few ravioli at a time to the cooking water to prevent them from sticking together.
Once they float to the surface, drain them immediately; do not boil them for too long or they will lose their color.
You can season the ravioli directly in the pan, maybe in two rounds, or you can also place them on the plate and drizzle with butter and sage.
If you enjoyed the Beetroot Ravioli with Butter and Sage, find the recipe for preparing the ravioli here.
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