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Valentine’s Day Ravioletti

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Valentine’s Day Ravioletti is a delightful, romantic twist on the classic ravioli. With heart-shaped pasta pockets filled with creamy ricotta and a luscious red beetroot puree, this dish is as beautiful as it is delicious. The vibrant pink color of the ravioli, combined with its rich filling, makes it the perfect dish for a romantic dinner or a special celebration. Whether you’re cooking for a loved one or preparing a special meal for yourself, this dish will fill the table with love and flavor.

Ingredients

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Here’s everything you need to make Valentine’s Day Ravioletti:

  • 2 cups all-purpose flour (plus extra for dusting)
  • 2 large eggs
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 medium beetroot, roasted and pureed
  • 1 ½ cups ricotta cheese, drained
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 2 teaspoons fresh thyme, finely chopped (optional)
  • Fresh parsley for garnish
  • Extra Parmesan cheese for serving

Instructions

Prepare the Pasta Dough:

  1. Make the Dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate the flour from the edges.
  2. Knead the Dough: Once the mixture starts to come together, knead the dough with your hands until smooth and elastic (about 10 minutes). If the dough is too sticky, add a little more flour. Wrap the dough in plastic wrap and let it rest for 30 minutes.
  3. Roll the Dough: After resting, divide the dough into two pieces. Roll out one piece into a thin sheet using a rolling pin or pasta machine, dusting with flour to prevent sticking.

Prepare the Filling:

  1. Roast the Beetroot: Preheat the oven to 400°F (200°C). Wrap the beetroot in foil and roast for about 45 minutes until tender. Let it cool, then peel and puree in a food processor until smooth.
  2. Make the Filling: In a bowl, combine the ricotta, Parmesan, beetroot puree, lemon zest, salt, and pepper. Stir until smooth and well combined.

Assemble the Ravioletti:

  1. Shape the Ravioli: On a floured surface, roll out the dough into thin sheets. Using a heart-shaped cookie cutter or ravioli mold, cut out heart shapes from the dough. Place a teaspoon of the beetroot-ricotta filling in the center of half of the heart-shaped dough pieces.
  2. Seal the Ravioli: Wet the edges of the dough with a little water, then place another heart-shaped piece of dough on top, gently pressing around the edges to seal. Use a fork to crimp the edges and ensure they are tightly sealed.
  3. Cook the Ravioletti: Bring a large pot of salted water to a boil. Drop the ravioli in batches, cooking for 3-4 minutes or until they float to the top. Remove with a slotted spoon.

Prepare the Sauce:

  1. Make the Butter Sauce: In a large pan, melt the butter over medium heat. Once melted, add the fresh thyme and cook for 1-2 minutes. Toss the cooked ravioli gently in the butter sauce, allowing them to coat evenly.

Serve:

  1. Plate and Garnish: Serve the ravioletti on a platter, garnishing with fresh parsley and a sprinkle of extra Parmesan cheese. For an extra touch, drizzle with a little more melted butter.

Nutrition

Find it online: https://succulentrecipes.com/valentines-day-ravioletti/