Heartbeet Ravioli Kisses with Creamy Ricotta Filling
Experience a delightful culinary journey with these vibrant Heartbeet Ravioli Kisses. Homemade beet pasta dough, filled with a creamy ricotta and Parmesan blend, offers a perfect balance of earthy sweetness and savory richness. A truly romantic and healthy meal for any occasion, especially Valentine's Day!
Equipment
- Food Processor
- Baking Sheet
- Aluminum Foil
- Pasta Roller
- Ravioli Cutter
- Large Pot
- Large skillet
Ingredients
For the Vibrant Beet Pasta Dough
- 1/2 lb Fresh Beets peeled with tops and roots removed (about 1 large or 2 small)
- 2 teaspoons Olive Oil
- 2 Large Eggs
- 2 1/4 cups All-Purpose Flour plus extra for dusting
- 1/2 cup Beet Puree (made from your roasted beets)
- A small pinch Salt
For the Dreamy Ricotta Filling
- 1 cup Part-Skim Ricotta Cheese
- 1/2 cup Finely Grated Parmesan Cheese
- 2 cloves Garlic minced
- 1-2 teaspoons Fresh Lemon Juice
- A dash Salt and freshly ground Black Pepper to taste
- Fresh Basil leaves for a lovely garnish
Instructions
- Step 1: Get Those Beets Roasting! Preheat your oven to a warm 400°F (200°C). Gently rub the peeled beets with 2 teaspoons of olive oil. Wrap them up snugly in aluminum foil and place them on a baking sheet. Roast for about 50-60 minutes, or until they're perfectly tender when poked with a fork. Once done, unwrap them and let them cool down completely. Transfer the cooled beets into a food processor and blend until you have a smooth, beautifully vibrant puree. Measure out 1/2 cup to use in your pasta dough.
- Step 2: Craft Your Colorful Pasta Dough! On a clean countertop, make a neat mound with 2 1/4 cups of all-purpose flour. Create a little "well" in the center of the flour pile. Crack in the two eggs, add a pinch of salt, and pour in your gorgeous beet puree into the well. Using a fork, gently whisk the liquid ingredients together, gradually drawing in flour from the edges until a shaggy, rough dough forms. Don't worry if you don't use all the flour – you just want it to come together!
- Step 3: Knead and Let Your Dough Relax! Gently knead the dough for about 10-15 minutes until it's smooth, elastic, and feels wonderfully pliable. If it starts to get a bit sticky, just add a tiny bit more flour, one teaspoon at a time. Cover your beautiful dough with plastic wrap and let it rest on the counter for at least 30 minutes. This little break helps the dough become easier to roll.
- Step 4: Prepare the Creamy Ricotta Filling! In a mixing bowl, simply combine the ricotta cheese, grated Parmesan, minced garlic, and fresh lemon juice. Season with salt and pepper to your personal taste. Give it a good mix until everything is well combined and set it aside.
- Step 5: Assemble Your Hearty Ravioli! Divide your rested dough into four equal pieces. Using a pasta roller (or a strong rolling pin!), roll each piece of dough gradually thinner. Start at a thicker setting (like 0 or 1) and progressively go thinner until you reach about a 'size 5' thickness. If a strip gets too long to manage, simply cut it in half and roll each section separately. Take two equally sized pasta strips, roughly 2.5 inches wide by 9 inches long. Place about five small spoonfuls of your ricotta filling evenly spaced along the center of one strip of dough. Lightly brush a little water around the filling mounds on the dough – this acts as your "glue." Carefully place the second pasta strip on top, gently pressing down around each mound of filling to seal the edges and remove any trapped air. Use a ravioli cutter, a pretty cookie cutter, or even a sharp knife to separate your individual ravioli pieces. Place your freshly made ravioli on a lightly floured surface until you're ready to cook them.
- Step 6: Cook and Enjoy Your Creations! You have two delightful options for cooking:
- Boil: Bring a large pot of salted water to a rolling boil. Gently drop in the ravioli and cook for just a few minutes until they float to the top and are tender.
- Pan-Fry (for a lovely golden edge): Heat 2 tablespoons of olive oil in a large skillet over medium heat. Carefully pan-fry the ravioli until they're golden brown and cooked through.
Notes
Nutrition Information (per serving):
- Calories: 500 kcal
- Total Carbs: 62g
- Net Carbs: 53g
- Fats: 18g
- Protein: 21g
