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Creamy Heart-Shaped Ravioli with Pink Sauce

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A romantic homemade Italian pasta recipe featuring heart-shaped ravioli filled with creamy ricotta and Parmesan, served with a luscious pink tomato-cream sauce. Perfect for Valentine’s Day or special occasions.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup (250g) ricotta cheese, well-drained
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg yolk
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, finely chopped (optional)
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced
  • 1 garlic clove, minced
  • 1 cup (240ml) crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions

  1. Make the Pasta Dough: In a large bowl, mound the flour and make a well in the center. Crack in the eggs, add salt and olive oil. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges. When dough starts to come together, transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic. If dough feels sticky, add a little more flour. Wrap in plastic wrap and let rest for 30 minutes.
  2. Prepare the Filling: While dough rests, combine ricotta, Parmesan, egg yolk, nutmeg, salt, pepper, and basil in a bowl. Mix until smooth and creamy. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
  3. Roll Out the Dough: Divide rested dough into 2 equal parts. Roll one portion into a thin sheet about 1/16 inch (1.5mm) thick using your pasta machine or rolling pin. Keep the other half wrapped to prevent drying out.
  4. Shape the Ravioli: Place teaspoon-sized mounds of filling evenly spaced on the rolled-out dough sheet. Moisten edges around each mound with water using your finger. Carefully lay the second dough sheet over the top, pressing gently around the filling to seal out air. Use your heart-shaped cutter to cut out each ravioli. Press edges firmly to seal, then place on a floured tray.
  5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, stirring gently. Cook for 3-4 minutes or until they float to the surface and feel tender but firm. Remove with a slotted spoon and set aside.
  6. Make the Pink Sauce: In a saucepan over medium heat, melt butter. Add shallot and garlic, sautéing until fragrant and translucent, about 2 minutes. Stir in crushed tomatoes and simmer for 10 minutes to thicken slightly. Lower heat and stir in heavy cream. Season with salt and pepper. Keep warm.
  7. Serve: Gently toss cooked ravioli in the pink sauce until coated. Plate with fresh basil or parsley and a sprinkle of Parmesan. Serve immediately for best flavor and texture.

Notes

Rest the dough for 30 minutes to relax gluten for easier rolling. Ensure no air bubbles remain when sealing ravioli to prevent bursting during cooking. Cook ravioli just until they float plus 30 seconds to avoid mushiness. Freeze uncooked ravioli on a baking sheet before storing for up to a month. Reheat leftovers gently in a sauté pan with a splash of water or sauce; avoid microwaving.

Nutrition

Keywords: ravioli, heart-shaped pasta, pink sauce, homemade pasta, Valentine's Day recipe, creamy ricotta filling, Italian cooking, romantic dinner

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