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
Scale
- 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