Have you ever made homemade pasta? It’s actually easier than you might think. This heart-shaped beet ravioli is a simple recipe that takes very little time to prepare and cook. The longest part of this pasta recipe is the chilling time!
The ravioli dough is made with beet puree to give it a lovely pinkish-red color. The color, along with the heart shape (achieved easily with heart-shaped cookie cutters), makes this an ideal dish for Valentine’s Day, proposals, engagement dinners, anniversaries, and more. Of course, you can also make this recipe into a more traditional shape for other occasions.
Heart Shaped Beet Ravioli
Servings: 4
Prep: 15 minutes
Chilling Time: 2 hrs
Cook Time: 3 minutes
Total Time: 2 hours 18 minutes
Ingredients:
3 cups flour
2 eggs
½ cup beet puree
Filling:
1 cup ricotta
¾ cup parmesan, freshly grated
Salt and pepper to taste
Directions:
Note: To make beet puree, boil one cut up beet in water for 15 min. Add to a food processor or blender and puree.
In a large bowl combine flour, eggs, and beet puree until shaggy dough forms.
Turn shaggy dough out onto a floured surface and knead until soft elastic dough forms.
Cover dough in plastic wrap and let rest for 2 hours.
While the dough is resting, in a small bowl mix together ricotta, parmesan, salt, and pepper until combined.
Place in the fridge until ready to use.
Once dough has rested, cut into four pieces, and roll into sheets ¼ inch thick.
Lightly press the heart cookie cutter to one sheet of rolled dough to see where to place filling.
Shape filling in each lightly pressed heart shape.
Using your finger or a brush, lightly brush water around the filling.
Lay a second sheet of dough on top, and press around the filling to release any air gaps.
Using your heart-shaped cookie cutter, cut out each ravioli.
Once all are cut, place the ravioli in boiling water for 2-3 minutes or until they float.
Toss with olive oil and freshly grated parmesan.
Heart Shaped Beet Ravioli
Ingredients
- 3 cups flour
- 2 eggs
- ½ cup beet puree
Filling
- 1 cup ricotta
- ¾ cup parmesan freshly grated
- Salt and pepper to taste
Instructions
- In a large bowl combine flour, eggs, and beet puree until shaggy dough forms.
- Turn shaggy dough out onto a floured surface and knead until soft elastic dough forms.
- Cover dough in plastic wrap and let rest for 2 hours.
- While the dough is resting, in a small bowl mix together ricotta, parmesan, salt, and pepper until combined.
- Place in the fridge until ready to use.
- Once dough has rested, cut into four pieces, and roll into sheets ¼ inch thick.
- Lightly press the heart cookie cutter to one sheet of rolled dough to see where to place filling.
- Shape filling in each lightly pressed heart shape.
- Using your finger or a brush, lightly brush water around the filling.
- Lay a second sheet of dough on top, and press around the filling to release any air gaps.
- Using your heart shaped cookie cutter cut out each ravioli.
- Once all cut, place ravioli in boiling water for 2-3 minutes or until they float.
- Toss with olive oil and freshly grated parmesan.
Notes
Nutrition
