Heart Shaped Ravioli with Pink Sauce (Print version)
Romantic ravioli hearts filled with creamy ricotta and spinach, dressed in a velvety pink tomato sauce.
# Ingredient List:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Ravioli Filling
04 - 1 cup ricotta cheese
05 - 1/2 cup cooked spinach, squeezed dry and chopped
06 - 1/4 cup grated Parmesan cheese
07 - 1 egg yolk
08 - 1/4 teaspoon grated nutmeg
09 - Salt and pepper to taste
→ Pink Sauce
10 - 1 tablespoon olive oil
11 - 2 cloves garlic, minced
12 - 1 can (14 ounces) crushed tomatoes
13 - 1/2 cup heavy cream
14 - 1/4 cup grated Parmesan cheese
15 - Salt and pepper to taste
16 - 1 tablespoon chopped fresh basil, optional
# How To Make It:
01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt. Using a fork, gradually incorporate flour into eggs. Knead mixture until smooth and elastic, approximately 8 minutes. Wrap dough in plastic wrap and rest for 30 minutes.
02 - In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until smooth and uniform. Set aside.
03 - Divide rested dough into two equal portions. Roll each half into thin sheets approximately 1/16 inch thick using a rolling pin or pasta machine.
04 - Cut dough sheets into heart shapes using a cookie cutter. Place 1 teaspoon filling in the center of half the hearts. Brush exposed edges with water, place remaining hearts on top, and press firmly to seal edges completely.
05 - Bring a large pot of salted water to a gentle boil. Working in batches, add ravioli and cook for 3 to 4 minutes until they float to the surface. Remove with a slotted spoon and transfer to serving plates.
06 - Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add crushed tomatoes and simmer for 8 minutes. Stir in heavy cream, grated Parmesan, salt, and pepper. Cook for 2 additional minutes. Incorporate fresh basil if desired.
07 - Spoon pink sauce generously over cooked ravioli. Garnish with additional grated Parmesan cheese and fresh basil leaves.
# Expert Advice:
01 -
- The contrast between the silky pink sauce and tender homemade pasta creates a textural magic that store-bought ravioli could never match.
- When you slice into these adorable heart pockets and watch the ricotta filling melt into the sauce, youll understand why this recipe converted my pasta-hating friend into a believer.
02 -
- Never skip the dough resting period, as I once did in a hurry, resulting in tough, chewy pasta that fought back with every bite.
- Adding just a tiny splash of pasta cooking water to the finished sauce creates an emulsion that helps it cling to the ravioli rather than sliding off.
03 -
- Dust your work surface and heart cutter with semolina instead of flour to prevent sticking without drying out the dough.
- When sealing ravioli, start pressing from the center and work outward to avoid trapping air pockets that can cause them to burst during cooking.