Beetroot Ravioli with Brown Butter Sage Sauce

Beet ravioli with brown butter sage sauce

I still recall the first time I had Beetroot Ravioli.  I’d just moved to Brisbane and on hearing that I was into food people kept telling me to go to Bruno’s Tables.

Bruno’s Tables, as I soon discovered, was run by Bruno Loubet, a Michelin starred chef who worked with the likes of Raymond Blanc, and after a stellar career in London Bruno was burnt out and decided to move to Brisbane, where he thankfully opened a restaurant.  I’d heard about the Beetroot Ravioli, so I couldn’t wait to try it, and boy, it certainly didn’t disappoint. In fact, it was amazing, with meltingly soft pasta encasing a delicious beetroot and ricotta mixture.  It was so good I kept going back to Bruno’s Tables just for this one dish, oh and the freshly baked bread served in terracotta pots!

With the delicious Beetroot Ravioli in mind, I decided to try to recreate this dish at home with some of the beetroot I had received in my farmers boxes.  Firstly I roasted the beetroot and then blitzed them in the food processor with some ricotta and creamy Danish Feta.  I then made some pasta dough and began making the ravioli.

Now, let me tell you, if you are going to make ravioli at home I strongly suggest you invest in a ravioli tray.  While the task of making ravioli without a ravioli tray isn’t insurmountable, it is, nevertheless, fiddly.  Sans ravioli tray I thought I might be clever and use one of my cookie cutters to cut out the pasta, however I soon discovered the cookie cutter didn’t cut the dough all that well.  While in the end I had pink hands and a pink kitchen bench, thanks to the beetroot, and was frustrated that my cutter wouldn’t actually cut, the ravioli looked and tasted great, which, after all, is the important thing!

Technically my pasta looks more like Agnolitti than ravioli so I suppose I should call this Beetroot Agnolitti!!

Have you ever made ravioli at home?  What are your tips for making ravioli without a ravioli tray?

By the way, have you entered my Breville Juice Fountain giveaway? This would make the perfect Christmas present for anyone who loves fresh fruit juice.

Beet ravioli

5.0 from 1 reviews
Beetroot Ravioli
Prep time
Cook time
Total time
Serves 4
  • 2 large eggs
  • 2 tsp of water
  • 1¾ cups of plain (all purpose) flour, sifted
  • ¼ tsp of salt
  • 2 medium sized beetroot
  • 1 clove of garlic
  • 100g of ricotta
  • 50g of Danish Feta
  • 50g of parmesan, grated
  • 2 tsp of fresh Thyme leaves
  • salt and pepper to taste
  • 100g of unsalted butter
  • 15 sage leaves
  1. Begin by roasting the beetroot. Preheat the oven to 200 celsius (390 Fahrenheit) and wrap the beetroot in foil. Roast for 45 minutes to an hour or until the beetroot is tender and can be easily pierced with a skewer. Set aside to cool before peeling and chopping into cubes.
  2. To make the dough combine the dough ingredients in the bowl of an electric mixer fitted with a paddle attachment and mix for 30 seconds. Swap the paddle attachment for a dough hook and knead for 2 minutes. Remove the dough from the bowl and hand knead for 2 minutes until smooth before wrapping in plastic and setting aside to rest for 30 minutes.
  3. Combine the beetroot, garlic, ricotta, feta, parmesan, thyme leaves and salt and pepper in a food processor and blend until smooth.
  4. Roll out the pasta dough. This can be done by hand or using a pasta roller or a pasta attachment set for your Kitchenaid. If using a Kitchenaid or Pasta roller you want to select setting 5 for the pasta thickness. Flour the rolled out dough to prevent it from sticking together.
  5. Flour a workbench and place one sheet of dough on the bench. Using a floured cookie cutter cut the dough (I used a cookie cutter 6cm in diameter) into rounds. Fill each round with a teaspoon of the beetroot rilling and press the edges together to seal. If the dough isn't sticking moisten with a little water to get a good seal. Repeat with remaining dough and mixture and cover the ravioli with a tea towel to prevent them drying out too much before cooking.
  6. To cook the ravioli fill a large pot with water and bring to the boil and add salt. Return to the boil and add the pasta, cooking until it floats to the top, or is cooked to your liking.
  7. While the pasta is cooking, make the brown butter and sage sauce. Heat a frying pan over a medium heat and add the butter. When the butter has melted add the sage leaves and cook for 5 minutes, or until the butter has turned nutty brown in colour.
  8. Drain the pasta and top with the sauce and freshly grated parmesan
I made my pasta dough using my Kitchenaid pasta attachment set so my instructions relate to this. You can of course use hand rollers. Remaining uncooked ravioli can be frozen.

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29 Comments on "Beetroot Ravioli with Brown Butter Sage Sauce"

June Pickering
April 23, 2012

I recently ate at Bruno Loubet’s London bistro and the beetroot ravioli was the most fabulous thing on the menu! The sauce had toasted breadcrumbs, I think, and I don’t know what else, but it was heavenly. A nearby shop sells beetroot ravioli so I’m going to attempt a similar sauce or use your idea of brown butter and sage.. sounds terrific.

December 6, 2011

Lovely recipe for the beet lovers! It’s on the to-do-list :-)

December 2, 2011

This is incredible. I have not done ravioli yet but would love to try. I don’t like the filling in most of the ones I’ve bought. This I would go crazy for. Pretty and tasty, you can’t go wrong with that. I made fresh pasta once and I don’t have a rack so it was hung over every single thing in my kitchen. My readers got a kick out of the pictures. Was incredibly fun.

Wow, I love beetroot and sage brown butter so I’m going to have to try this recipe! Looks so fresh and colourful. I’ll test it out and if I can do it successfully might be a great Christmassy entree!

November 24, 2011

That recipe looks amazing! And healthy! When beets are available locally, I buy a half bushel full, and then cook them, slice them, and freeze them in portion sizes. I believe beets are very healthy. Years ago, (before many of the “natural” healing remedies were talked or even knew about), my Grandpa was on a beet juice diet for his cancer. Apparantley it is very good for you.

November 24, 2011

Oh yum! I love beet ravioli and yours looks just perfect. I’ve only made ravioli a few times but don’t know what a ravioli tray is! I need to look into that!

I love those gorgeous pink pillows! I have never made ravioli (yet) and I think I will be taking your advice and getting myself a ravioli tray :)

November 22, 2011

This dish looks delicious and so sophisticated! Love the pink splashes from the beetroot :)
The russians have a dish similar to the ravioli, but it’s called pelmeni and the filling is usually meat, mashed potatoes, beetroot, etc. So my mom has all the instruments needed to make them and they were one of her exclusive meals and my favorite. The dough and the preparation though took her almost half a day, so I never tried to make them for myself… but may be I’ll have to give them a try after all :)

November 22, 2011

What a gorgeous colour the beetroot gives – and brown butter & sage are always a winner in my book. They would be a lovely counter balance to the sweet beetroot.
I’ve never made my own pasta – too lazy.

November 21, 2011

I’ve only had ravioli twice (I think?), so nope, I’ve never made it before! haha…..but it sounds fun- if a little time consuming :) Your beetroot ravioli sounds amazing! It looks so different to ravioli I’ve seen, with the pinkish centre- in a beautiful way of course! And I can imagine it tastes very good too- I never used to like beetroot, but I’m starting to like it now, after I started using it in chocolate cake! haha….

November 21, 2011

Oh so delicious!! I made pasta for the first time on the weekend and I think this could become a dangerous addiction! Next stop beetroot ravioli :)

November 21, 2011

Your ravioli are gorgeous! I love the pink of the beetroot against the pasta dough and green of the sage…this is the kind of dish that could convert me back to being vegetarian again :-) I haven’t made my own pasta for absolutely ages as don’t have a machine, or big enough work surfaces to roll by hand. You’ve inspired me to have a go at these though…having seen this picture I can’t not have a taste!

November 21, 2011

Beautiful! Those ravioli must be delicious. Beetroot and sage, what a perfect flavor combo.



Yes, I love beetroot ravioli, and perfect with brown butter. We do like to make ravioli at my house. We just lay out a long flat strip add teaspoons of mixture and paint some egg around them. Lay another strip on top and cut with a knife or ravioli cutter , no probs. Your s looks delicious no matter what the name!

November 21, 2011

These are SO pretty :) I love how the pink bleeds through. What beautiful colours!

November 21, 2011

Call it ravioli or agnolitti, it looks delicious. I have tried making ravioli without a tray, but with a less staining filling, I still happened to make a mess though.