Valentine’s Ravioli
These Valentine’s Ravioli are a fun and simple homemade pasta filled with a creamy ricotta mixture and shaped with cute ravioli stamps. The pasta dough gets a beautiful pink hue from beet juice, while the filling combines ricotta, Parmesan, lemon zest, and fresh parsley for a flavorful bite!
Making fresh ravioli at home is easier than it looks, and this recipe guides you through rolling pasta dough, filling it with a creamy ricotta mixture flavored with Parmesan, lemon zest, and parsley, and sealing each piece for a tender result. The beet-infused dough adds natural color while staying soft and easy to work with, and the ravioli cook in just minutes or can be frozen for later. These raviolis are best enjoyed with your favorite pasta sauce, making for a delightful and special dish perfect for Valentine’s Day or any weeknight!
FAQs
Can I omit the beet juice?
Yes! The beet juice is mainly for color, giving the pasta a pretty pink hue. You can simply make the dough with eggs and flour, and it will still taste delicious.
How do I store fresh ravioli?
Fresh ravioli can be stored in the refrigerator for up to 1–2 days. Keep them on a floured tray in a single layer, covered lightly with plastic wrap to prevent drying.
How do I cut ravioli if I don’t have a ravioli cutter?
If you don’t have a ravioli cutter, you can use a sharp knife, pizza cutter, or even a cookie cutter to shape the ravioli. Just be sure to press the edges firmly to seal the filling inside.
How long can I freeze fresh ravioli for?
Freeze fresh ravioli in a single layer on a tray first, then transfer to an airtight bag or container. They keep well in the freezer for up to 2–3 months. When ready to eat, no need to thaw! Cook from frozen by adding a minute or two to the usual boiling time.
What sauce do you recommend serving Valentine’s Ravioli with?
A simple butter and sage sauce, light vodka sauce, or marinara works beautifully, allowing the creamy ricotta filling and subtle beet flavor to shine.
Valentine’s Ravioli
Ingredients
For the pasta:
- 2 cups flour all purpose
- 1 tsp salt
- 3 egg yolks
- 1 egg
- ½ cup beet juice blend beets with 1 tbsp water, strain juice
For the ravioli filling:
- 1 cup ricotta cheese
- ⅓ cup grated parmesan
- zest of ¼ lemon
- 1 sprig fresh parsley chopped
- S&P to taste
Instructions
- On a clean surface, pile your flour and make a well in the center. Add eggs + beet juice. Using a fork, carefully drag the inside ring of flour into the center and mix to gradually incorporate all flour. Use a dough cutter or your hands to knead as dough begins to form.
- Once dough is completely mixed, cut in two parts and begin rolling both pieces (individually) on a floured surface (add flour to rolling pin) to as thin as you can get them.
- In a mixing bowl, combine all filling ingredients and mix. Transfer to a piping bag or sandwich bag (cut a piping tip in the corner).
- Use your ravioli cutter to measure how far you need to space out the filling. Pipe quarter sized amounts evenly spaced on the bottom ravioli sheet. Once full, lay the top sheet over top and stamp out your raviolis. Combine dough scraps and re roll to make more raviolis until you’ve used it all.
- Freeze in an airtight bag OR boil for about 2-3 minutes and strain. Serve with your favorite sauce
Notes
Made this recipe? Leave a comment below & tag me on Instagram @sheliksmilk !
One response to “Valentine’s Ravioli”
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[…] This lamb bolognese is rich and comforting, with deep savory notes from the lamb and bacon, balanced by the sweetness of slow-cooked vegetables and tomatoes. A splash of red wine adds warmth and depth, while hints of cinnamon and nutmeg bring a subtle, cozy spice that rounds out the sauce. Finished with milk and Parmesan for a silky texture, it’s a bold yet comforting sauce perfect for a hearty pasta night. I love to serve this bolognese with my Valentine’s Ravioli. […]
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