Romantic Ricotta Heart Ravioli 💓
A delightful homemade pasta dish featuring tender red heart-shaped ravioli filled with a creamy ricotta and Parmesan cheese mixture, perfect for a romantic meal.
Equipment
- Piping Bag (or Ziploc Bag)
- Pasta Machine (or Rolling Pin)
- Heart-shaped Ravioli Stamp (or Knife)
Ingredients
For the Pasta Dough
- 1 1/4 cups 00 Flour
- 1/3 cup semolina flour
- 2 extra-large eggs
- 1/2 tsp red powdered food coloring or more, for a vibrant hue
For the Ravioli Filling
- 2 cups drained whole milk ricotta cheese 16 oz
- 1/4 cup grated Parmesan cheese
- 1 tsp fresh lemon zest
Instructions
- Prepare the Filling: Start by making the creamy filling! In a medium bowl, gently mix together the drained whole milk ricotta cheese, grated Parmesan cheese, and fresh lemon zest until everything is well combined. Spoon this delicious mixture into a piping bag (or a large Ziploc bag with a corner snipped off) and chill it in the refrigerator while you get the pasta ready.
- Make the Pasta Dough: On a clean, flat work surface, combine the 00 flour and semolina flour, making a small well in the center. In a separate bowl, whisk the extra-large eggs with the red food coloring until you achieve a beautiful, uniform red color. Pour the colored eggs into the flour well. Gradually incorporate the flour from the sides into the eggs using a fork or your fingertips until a shaggy dough forms.
- Knead and Rest: Gather the dough and knead it with your hands for about 8-10 minutes. The goal is a smooth, elastic dough. If it feels too dry, lightly wet your fingertips and knead; if too sticky, dust your hands with a tiny bit more 00 flour. Once smooth, wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting time is important for tender pasta!
- Roll the Pasta: Divide the rested dough into 6 equal portions, keeping the unused pieces covered with a clean towel or plastic wrap so they don't dry out. Flatten one piece of dough with your palm. If using a pasta machine: Pass the dough through the widest setting ("0" on most machines), then fold it into thirds and pass it through again. Continue reducing the setting, one step at a time, until the dough is very thin (typically setting 6 or 7). If using a rolling pin: Roll the dough as thinly as possible into a long rectangular shape, dusting with flour as needed to prevent sticking. Flip the dough frequently.
- Fill and Shape the Ravioli: Lay down one thin pasta sheet and cut it in half lengthwise. Take one half and pipe small dollops (about a teaspoon each) of the ricotta filling down the center, leaving enough space between them for your ravioli stamp. Carefully lay the second pasta sheet on top. Gently press around each filling dollop with your fingers to seal the pasta and remove any air bubbles. Using a heart-shaped ravioli stamp (or a knife to cut squares), press out your beautiful ravioli! Repeat this process with the remaining dough and filling.
- Cook and Serve: To cook, bring a large pot of salted water to a rolling boil. Carefully add the ravioli and cook for just 3-4 minutes, or until they float to the surface and are tender. Drain gently. Serve immediately with your favorite light sauce, a simple drizzle of olive oil, or a touch of melted butter for a truly romantic meal. Enjoy warm!
Notes
Nutritional Information (per serving):
Calories: 440
Total Carbs: 45g
Fats: 17g
Protein: 22g
Calories: 440
Total Carbs: 45g
Fats: 17g
Protein: 22g
