Pink Heart Ravioli
Pink heart ravioli that are perfect for Valentines Day or any special occasion. The filling is a light and fresh lemon ricotta.
What sauce are these best with? I do like a brown butter sauce, but your favorite tomato sauce would also be delicious!
These are made with our beetroot pasta dough. Note that it does not have any beet flavor, it is used just as coloring. If you don't have a heart pasta stamp you could use another one, or even a ravioli maker.
Check our our Beetroot Filled Pasta Dough recipe here!
Pink pasta dough shaped into a heart with a light lemon ricotta and served in a brown butter sauce.
- 1 Batch beetroot pasta dough
- 1 lb Ricotta
- 1 Egg
- 1/4 cup Parmesan
- 2 tbsp Parsley (chopped)
- 1 lemon zested
- 3 tbsp Butter
- Make the filling
In a bowl combine the ricotta, egg, parsley, parmesan and the zest of a lemon. Season with salt and pepper.
- Roll out the dough
Remove the dough from the fridge. Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. Roll to the second lowest setting.
- Fill the Ravioli
Place a scoop of ricotta on a sheet of the pasta dough. The amount of filling and space between depends on your pasta stamp. Once all the ricotta is on the dough lightly brush with water then add another sheet of dough on top and seal. Stamp out the ravioli and place on a floured surface.
See gallery for detailed pictures. - Cook the Ravioli and sauce
Place the ravioli in a large pot of well salted boiling water. Heat the butter over medium-low heat and let brown. Do not turn the heat too high or the solids in the butter will burn, it should be a light brown. The ravioli will cook in 6-8 minutes. Remove from the water and toss in the brown butter.
Serve with a dusting of parmesan.