Valentine’s Day Ravioletti: A Floral Twist on Stuffed Pasta

Why You’ll Love Valentine Day Ravioletti

• Unique Presentation: The flower-shaped ravioletti look like a bouquet on your plate.
• Customizable: Furthermore, personalize the filling and colors to suit your taste.
• Festive and Romantic: Also, perfect for Valentine Day or any special occasion.
• Impressive Yet Achievable: Additionally, with step-by-step guidance, you can create a restaurant-worthy dish at home.

Ingredients of Valentine Day Ravioletti

Roasted Beet Purée:

• 2 medium red beets, cleaned 🍅

Dark Pink Dough:

• 30g (approx. 2 tbsp) roasted beet purée
• 55g (1 large) eggs 🍳
• 30g (2 large) egg yolks
• 200g (⅓ cups) ‘00’ pasta flour or all-purpose flour 🌾

Light Pink Dough:

• 15g (1 tbsp) roasted beet purée
• 70g (1.5 large) eggs
• 30g (2 large) egg yolks
• 200g (⅓ cups) ‘00’ pasta flour

Filling:

• 225g (8 oz) full-fat ricotta cheese 🍷
• 170g (6 oz) goat cheese
• 55g (2 oz) finely grated Parmigiano-Reggiano
• 2–3 tbsp minced chives 🍏
• Zest of 1 lemon 🍋
• Kosher salt & freshly ground black pepper

For Serving:

• 115g (½ cup) cold unsalted butter, cut into pieces 🍼
• 50g (½ cup) toasted walnuts, coarsely chopped 🥜
• Fresh mint, dill, and chives 🌿

Necessary Tools for Valentine Day Ravioletti

• Medium-sized baking dish 🎮
• Large mixing bowl
• Food processor
• Pasta machine or rolling pin
• Fluted cookie cutter (1.5 inches)
• Piping bag
• Large pot and skillet
• Spider sieve or slotted spoon

Additionally, for another delicious ravioletti recipe, check out this Ravioletti with Tomato and Eggplant Sauce from Tortellini Pagani.

Ingredient Swaps and Additions

• Vegan Option: Substitute the cheeses with plant-based alternatives.
• Nut-Free: Moreover, omit walnuts and garnish with crispy breadcrumbs.
• Flavor Boost: Also, add garlic or roasted shallots to the filling.
• Color Variation: Additionally, use spinach or turmeric for green and yellow dough.

Step-by-Step Instructions

1. Prepare the Roasted Beet Purée

• Start with preheat the oven to 400°F (200°C).
• Then, trim the beets and place them cut-side down in a baking dish with ¼ inch water.
• After that, cover tightly with foil and roast for 45–60 minutes, until tender.
• Peel the beets and blend them until smooth, adding water as needed.

2. Make the Pasta Doughs

• Thereafter, combine the beet purée, eggs, and yolks in a bowl.
• After that, gradually incorporate the flour, kneading until smooth.
• Then, cover and rest for 30–2 hours.

3. Prepare the Filling

• Then, blend ricotta, goat cheese, Parmigiano-Reggiano, lemon zest, and chives.
• After that, season with salt and pepper, and transfer to a piping bag.

4. Shape the Ravioletti

• After that, roll out the dough into thin sheets.
• Thereafter, place dollops of filling, cover with another sheet, and press around the filling.
• Then, use a fluted cutter to shape floral ravioletti.

5. Cook and Serve

• Next, boil salted water and cook ravioletti for 2.5–3 minutes.
• Then, in a skillet, emulsify butter with pasta water.
• Finally, toss the cooked pasta in the sauce and plate with herbs and walnuts.

Pro Tips for Success of Valentine Day Ravioletti

• Chill Filling: Ensure the filling is firm for easier piping.
• Avoid Sticky Dough: Moreover, use flour sparingly to prevent dryness.
• Cook in Batches: Also, avoid overcrowding the pot.
• Test for Doneness: Additionally, taste-test a piece for tenderness.

Serving Suggestions

• Pair with a light salad of arugula and citrus.
• Also, serve alongside sparkling rosé or a crisp white wine.
• Moreover, garnish with edible flowers for added flair.

Storing and Reheating

• Refrigerate: You can store cooked ravioletti in an airtight container for up to 2 days.
• Reheat: Moreover, gently warm in butter sauce over low heat.
• Freeze: Also, freeze uncooked ravioletti on a tray; cook from frozen.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 15g
• Carbohydrates: 28g
• Fat: 20g
• Fiber: 3g
• Sodium: 460mg

FAQs

1. Can I make the dough in advance?

Yes, refrigerate it for up to 24 hours.

2. Can I use pre-cooked beets?

Fresh beets are best for vibrant color and flavor.

3. What if I don’t have a pasta cutter?

Use a sharp knife or a small glass.

4. Can I substitute the butter sauce?

You can try a light tomato sauce or olive oil with herbs.

5. How can I ensure the pasta doesn’t stick?

Flour your work surface and stir pasta during boiling.

Conclusion

Valentine Day Ravioletti is more than just a recipe—it’s a culinary expression of love and creativity. Whether you’re celebrating a romantic evening, hosting friends, or simply treating yourself, Valentine Day Ravioletti transforms an ordinary meal into an extraordinary experience.

So, roll out your dough, pipe that filling, and serve up a plate of love that’s as beautiful as it is delicious. ❤️

Moreover, if you’re looking for another sweet treat to complement your meal, try these Valentine Sugar Wafer Cookies.

Valentine’s Day Ravioletti: A Floral Twist on Stuffed Pasta

Valentine’s Day Ravioletti is a beautiful, flower-shaped stuffed pasta with a vibrant pink hue made from roasted beet purée and filled with creamy ricotta and goat cheese. Perfect for a romantic evening or a festive gathering, this dish is a stunning way to celebrate love.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 54 minutes mins

Course Dessert

Cuisine Italian

Servings 4 Servings

Equipment

• Medium-sized baking dish
• Large mixing bowl
• Food processor
• Pasta machine or rolling pin
• Fluted cookie cutter (1.5 inches)
• Piping bag
• Large pot and skillet
• Spider sieve or slotted spoon

Ingredients

  

• Roasted Beet Purée:
• 2 medium red beets cleaned
• Dark Pink Dough:
• 30 g approx. 2 tbsp roasted beet purée
• 55 g 1 large egg
• 30 g 2 large egg yolks
• 200 g ⅓ cups ‘00’ pasta flour or all-purpose flour
• Light Pink Dough:
• 15 g 1 tbsp roasted beet purée
• 70 g 1.5 large eggs
• 30 g 2 large egg yolks
• 200 g ⅓ cups ‘00’ pasta flour
• Filling:
• 225 g 8 oz full-fat ricotta cheese
• 170 g 6 oz goat cheese
• 55 g 2 oz finely grated Parmigiano-Reggiano
• 2 –3 tbsp minced chives
• Zest of 1 lemon
• Kosher salt & freshly ground black pepper
• For Serving:
• 115 g ½ cup cold unsalted butter, cut into pieces
• 50 g ½ cup toasted walnuts, coarsely chopped
• Fresh mint dill, and chives

Instructions

 

• Prepare the Roasted Beet Purée:
• Preheat the oven to 400°F (200°C). Trim the beets and place them cut-side down in a baking dish with ¼ inch water. Cover tightly with foil and roast for 45–60 minutes, until tender. Peel the beets and blend them until smooth, adding water as needed.
• Make the Pasta Doughs:
• Combine the beet purée, eggs, and yolks in a bowl. Gradually incorporate the flour, kneading until smooth. Cover and rest for 30 minutes to 2 hours.
• Prepare the Filling:
• Blend ricotta, goat cheese, Parmigiano-Reggiano, lemon zest, and chives. Season with salt and pepper, and transfer to a piping bag.
• Shape the Ravioletti:
• Roll out the dough into thin sheets. Place dollops of filling, cover with another sheet, and press around the filling. Use a fluted cutter to shape floral ravioletti.
• Cook and Serve:
• Boil salted water and cook ravioletti for 2.5–3 minutes. In a skillet, emulsify butter with pasta water. Toss the cooked pasta in the sauce and plate with herbs and walnuts.

Notes

Chill Filling: Ensure the filling is firm for easier piping.
Avoid Sticky Dough: Use flour sparingly to prevent dryness.
Cook in Batches: Avoid overcrowding the pot.
Test for Doneness: Taste-test a piece for tenderness.