Picture this: a plate of delicate, handmade pasta, dyed in shades of romantic pink, filled with creamy ricotta, goat cheese, and Parmigiano-Reggiano. As you bite into these tiny treasures, the flavors of fresh lemon zest, buttery herbs, and toasted walnuts come together like a symphony. This Valentine’s Day Ravioletti isn’t just food—it’s an experience.
This recipe is as much about the journey of making it as it is about the final dish. Rolling out the beet-infused dough, crafting each little ravioli, and finishing them in a luxurious butter sauce—it all comes together for a dish that feels like love on a plate. Whether you’re making it for a special someone or treating yourself, the effort is 100% worth it.
I remember the first time I made this dish for my partner. The kitchen smelled like roasted beets and buttery herbs, and I was a little nervous about making pasta from scratch. But with every step—kneading the dough, cutting the shapes, sealing each piece—it became this therapeutic labor of love. Now, it’s a tradition, and honestly, nothing says “special occasion” quite like tiny handmade pasta.
Why You’ll Fall in Love With This Valentine’s Day Ravioletti Recipe
First, let’s talk about the visual appeal. The vibrant shades of pink come from roasted beet purée, which not only makes the pasta beautiful but adds a subtle earthy sweetness. These little ravioletti aren’t just adorable—they’re totally Instagram-worthy.
Then there’s the flavor. The ricotta and goat cheese filling is creamy, tangy, and brightened up with lemon zest and fresh chives. It’s the perfect balance of richness and freshness. The butter sauce, with its velvety texture, ties everything together while the toasted walnuts add a satisfying crunch.
And finally, this dish is surprisingly doable. I know making pasta from scratch sounds intimidating, but with a little patience and some tips (which I’ll share along the way), it’s completely manageable—even if you’re new to pasta-making. Plus, the process is so rewarding. Trust me, there’s something magical about serving pasta you made with your own two hands.
Prep Time, Servings, and Nutritional Info
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4 (as a main course)
Calories per Serving: ~480
Ingredients for Valentine’s Day Ravioletti
For the Beet Purée:
- 2 medium red beets (roasted and puréed)
The Doughs:
- Dark Pink Dough:
- 30g roasted beet purée
- 55g whole eggs (about 1 large egg)
- 30g egg yolks (about 2 yolks)
- 200g ‘00’ or all-purpose flour
- Light Pink Dough:
- 15g roasted beet purée
- 70g whole eggs (about 1 large egg and 1 yolk)
- 30g egg yolks (about 2 yolks)
- 200g ‘00’ or all-purpose flour
The Filling:
- 225g ricotta cheese
- 170g goat cheese
- 55g grated Parmigiano-Reggiano
- Zest of 1 small lemon
- 2–3 tbsp minced fresh chives
- Kosher salt and pepper to taste
The Sauce:
- 115g cold unsalted butter, cut into small pieces
- 50g toasted walnuts, chopped
- Fresh mint, dill, and chives for garnish
Step-by-Step Instructions
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 45–60 minutes, or until fork-tender. Once cooled, peel the beets and blend them into a smooth purée, adding a splash of water if needed to help it blend. Refrigerate until ready to use.
Make the Pasta Doughs
For each dough, combine the beet purée, eggs, and yolks in a bowl. Gradually add the flour, mixing until it forms a shaggy dough. Transfer it to a floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
Prepare the Filling
In a mixing bowl, combine ricotta, goat cheese, Parmigiano-Reggiano, lemon zest, and chives. Season with salt and pepper, then taste to adjust. The filling should be creamy, bright, and slightly tangy. Refrigerate until ready to use.
Roll Out the Dough
Using a pasta roller or a rolling pin, roll out the doughs into thin sheets (about 1 mm thick). If you’re using two colors, you can layer the lighter pink dough over the darker one for a marbled effect, then roll them out together.
Assemble the Ravioletti
Place small dollops of the cheese filling onto the pasta sheet, spacing them evenly. Fold the dough over the filling, pressing gently around each mound to seal. Use a ravioli cutter or a fluted pastry cutter to cut out tiny shapes. If the edges aren’t sealing well, brush them lightly with water before pressing.
Cook the Ravioletti
Bring a large pot of salted water to a boil. Cook the ravioletti for about 2½ to 3 minutes, or until tender. Reserve about ½ cup of the pasta cooking water.
Make the Butter Sauce
In a large skillet, melt the butter over medium heat, whisking constantly. Slowly add a few tablespoons of the reserved pasta water to create a creamy, emulsified sauce. Toss the cooked ravioletti in the sauce, ensuring they’re evenly coated.
Plate and Garnish
Divide the ravioletti among plates, spooning extra butter sauce over the top. Sprinkle with toasted walnuts, fresh herbs, and a pinch of extra lemon zest if desired. Serve immediately for maximum wow factor.
Tips for Perfect Ravioletti
- Get the Most Vibrant Pink: Use fresh, raw beets for the deepest color. Older beets tend to lose their vibrancy.
- Rest the Dough: Don’t skip this step. Resting allows the gluten to relax, making the dough easier to roll out.
- Don’t Overfill: A little filling goes a long way! Too much can cause the pasta to burst during cooking.
- Seal Properly: Press firmly around each mound of filling to ensure the edges are sealed. Air pockets can cause the pasta to break apart.
- Use Cold Butter for the Sauce: This helps the sauce emulsify, creating a silky, luxurious finish.
How to Serve this Valentine’s Day Ravioletti
This Valentine’s Day Ravioletti is best served as the star of the meal. You can pair it with a light side salad—think arugula with a lemon vinaigrette—or some crusty bread to soak up the buttery sauce. For a romantic touch, garnish the plates with edible flowers or extra herbs.
Valentine’s Day Ravioletti Recipe Variations
If you’d like to mix things up, here are a few ideas:
- Vegetarian Nut-Free: Skip the walnuts and add sautéed mushrooms for extra umami.
- Gluten-Free: Swap the ‘00’ flour for a gluten-free all-purpose blend.
- Cheese Swap: Use mascarpone or cream cheese instead of goat cheese for a milder filling.
- Herb Twist: Try adding basil or tarragon to the filling for a different flavor profile.
Storing and Freezing
If you have leftovers (though I doubt you will!), store the cooked ravioletti in an airtight container in the fridge for up to 3 days. To freeze, arrange the uncooked ravioletti on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag, and cook straight from frozen, adding 1–2 extra minutes to the cooking time.
FAQ
Can I make the dough ahead of time?
Yes! The dough can be made up to 24 hours in advance and stored in the fridge. Just let it come to room temperature before rolling.
What if I don’t have a pasta roller?
No problem! A rolling pin works just fine—just roll the dough as thinly as possible.
Can I use store-bought beet purée?
Absolutely. Just make sure it’s unsweetened and adjust the flour accordingly if the purée is very wet.
What if I don’t have a ravioli cutter?
Use a sharp knife or even a small glass to cut out the shapes.
Can I make this without the butter sauce?
Yes, a simple olive oil and garlic sauce would also work beautifully.
Final Thoughts
This Valentine’s Day Ravioletti is more than just a recipe—it’s an experience. From the vibrant pink pasta dough to the creamy, cheesy filling and the buttery walnut sauce, every step is filled with love and creativity. I can’t wait for you to try it! If you make this dish, snap a photo and tag me—I’d love to see your beautiful creations.
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Valentine’s Day Ravioletti Recipe: A Romantic Dinner Made From Scratch
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Valentine’s Day Ravioletti is a handmade pink beet pasta filled with ricotta, goat cheese, and Parmigiano-Reggiano. Topped with buttery walnut sauce and fresh herbs, it’s the perfect romantic dish to impress your loved one or elevate any special occasion.
Ingredients
- For the Beet Purée:
- 2 medium red beets (roasted and puréed)
- For the Doughs:
- Dark Pink Dough:
- 30g beet purée, 55g whole eggs, 30g egg yolks, 200g flour
- Light Pink Dough:
- 15g beet purée, 70g whole eggs, 30g egg yolks, 200g flour
- Dark Pink Dough:
- For the Filling:
- 225g ricotta, 170g goat cheese, 55g grated Parmigiano-Reggiano
- Lemon zest, 2–3 tbsp minced chives, salt, and pepper
- For the Sauce:
- 115g cold butter, 50g toasted walnuts, fresh mint, dill, and chives
Instructions
- Roast and purée the beets.
- Combine beet purée, eggs, and flour to make two shades of pasta dough. Rest dough for 30 minutes.
- Mix ricotta, goat cheese, Parmigiano, lemon zest, and chives for the filling.
- Roll out the dough, add filling, and cut into tiny ravioli shapes.
- Boil ravioletti for 3 minutes. Toss in butter sauce made with butter and pasta water.
- Garnish with walnuts and herbs before serving.
Notes
- Rest the dough for easy rolling.
- Toast walnuts for maximum flavor.
- Use fresh herbs for garnish to enhance presentation and taste.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Italian-inspired