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Valentine's Day Ravioletti

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.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 54 minutes
Servings: 4 Servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

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

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

Method
 

  1. Prepare the Roasted Beet Purée:
  2. 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.
  3. Make the Pasta Doughs:
  4. 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.
  5. Prepare the Filling:
  6. Blend ricotta, goat cheese, Parmigiano-Reggiano, lemon zest, and chives. Season with salt and pepper, and transfer to a piping bag.
  7. Shape the Ravioletti:
  8. 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.
  9. Cook and Serve:
  10. 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.

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