Heart Shaped Ravioli with Pink Sauce

The evening my partner first mentioned Valentine's Day dinner plans, I knew regular pasta wouldn't cut it. Standing in my kitchen with flour-dusted hands, I impulsively reached for a cookie cutter and transformed simple ravioli into heart-shaped love letters. The pink sauce happened by accident when I splashed cream into my simmering tomatoes, creating that perfect blush color that matched the occasion.

Last anniversary, I served these heart-shaped ravioli by candlelight, and watched as my normally stoic father-in-law broke into a wide smile at the playfulness of it. Even my culinary-skeptic brother asked for the recipe, shooting me surprised glances between enthusiastic bites, the sauce leaving tiny dots on his napkin throughout the night.

Ingredients

• All-purpose flour: The backbone of our pasta dough, I find a light dusting on your work surface prevents sticking without drying out the dough.
• Ricotta cheese: Look for whole milk ricotta that feels dense rather than watery, as youll get a creamier filling that stays put when you bite into the ravioli.
• Heavy cream: This transforms ordinary tomato sauce into that gorgeous pink color while adding a silky richness that clings beautifully to each ravioli.
• Fresh basil: While technically optional, those little flecks of green against the pink sauce create a beautiful contrast that elevates the entire presentation.

Instructions

Make your pasta playground:

Mound your flour on a clean surface and create a well in the center like youre building a tiny volcano. Crack the eggs directly into the crater and add salt, then slowly incorporate flour with a fork until you can begin kneading.

Bring the dough to life:

Knead the dough until it feels smooth and elastic under your fingers, about 8 minutes of pushing and folding. Wrap it tightly in plastic and let it rest for 30 minutes while the gluten relaxes.

Create the heart of the dish:

Mix ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt and pepper until smooth and creamy. The filling should hold together when scooped but still feel light.

Roll with confidence:

Divide your rested dough in half and roll each piece into a sheet about 1/16 inch thick, thin enough to see your hand through it. Keep unused dough covered to prevent drying.

Shape your love:

Use a heart-shaped cookie cutter to create your ravioli bases, then place small teaspoons of filling in the center of half your hearts. Dont overfill or theyll burst during cooking.

Seal with care:

Brush water along the edges of the filled hearts, then top with empty hearts and press firmly to seal. Run your finger around each edge to ensure theres no gap where filling might escape.

Cook with gentleness:

Bring salted water to a gentle boil, not a rolling one that might tear your delicate hearts. Theyre done when they float to the surface, usually 3-4 minutes.

Create the blush:

Sauté garlic in olive oil until fragrant, then add crushed tomatoes and let them simmer until slightly thickened. Stir in heavy cream and Parmesan for that gorgeous pink color and velvety texture.

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There was something magical about watching my seven-year-old niece help me stamp out the heart shapes last spring, her laughter punctuating each press of the cutter into the dough. Later, at dinner, her parents couldnt believe shed eagerly eaten something containing spinach, whispering their thanks as she proudly announced shed made dinner herself.

Make-Ahead Options

The uncooked ravioli freeze beautifully on a parchment-lined tray until solid, then transfer to freezer bags for up to three months. Theres something wonderfully practical about pulling heart-shaped pasta from the freezer on a random Tuesday when youre too exhausted to cook but need something special, dropping them directly into boiling water and adding just a minute to the cooking time.

Pairing Suggestions

The blush-colored sauce has enough acidity to stand up to a crisp Pinot Grigio, but enough cream to complement the fruity notes in a sparkling rosé. During one summer dinner party, I discovered that a chilled Prosecco created an unexpected harmony with the ravioli, the bubbles cutting through the richness and refreshing the palate between each delicate bite.

Troubleshooting

My first attempt at these heart-shaped beauties taught me that patience is essential when sealing ravioli, as rushing leads to heartbreak when they burst open in boiling water. The dough should feel tacky but not sticky, and adding too much flour during rolling creates tough pasta that fights against your fork.

• If your dough feels too dry and crumbly, wet your hands slightly and continue kneading until it becomes pliable.
• When sealing ravioli, press out any air bubbles around the filling to prevent them from bursting during cooking.
• If your sauce separates after adding cream, lower the heat and whisk vigorously until it comes back together into a smooth emulsion.

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These heart-shaped treasures have become more than just a Valentine tradition in our home, appearing whenever someone needs a little extra love served on their plate. The simple act of shaping pasta into hearts somehow transforms an ordinary meal into a moment of connection, whether shared with a new love or old friends.

Recipe FAQs

→ Can I prepare the ravioli ahead of time?

Yes, you can assemble the ravioli up to 4 hours ahead and refrigerate on a floured tray covered with plastic wrap. Freeze for longer storage (up to 3 months), cooking directly from frozen without thawing.

→ What's the best way to seal ravioli so they don't open during cooking?

Brush the edges generously with water before pressing two hearts together firmly. Work quickly so the pasta doesn't dry out. Make sure there's no filling near the edges, as this prevents proper sealing.

→ Can I use store-bought pasta sheets instead of making dough?

Absolutely. Wonton or dumpling wrappers work well, though traditional egg pasta sheets create a better texture. Cut into heart shapes and proceed with assembly and cooking as directed.

→ How do I prevent the pink sauce from separating?

Ensure the tomatoes have simmered at least 8 minutes before adding cream. Add cream slowly while stirring constantly over medium heat. Never let the sauce boil after adding cream, as high heat causes separation.

→ What's the difference between this and regular round ravioli?

The heart shape makes this presentation more romantic and elegant, perfect for special occasions. The cooking method and timing remain identical—the shape is purely aesthetic while maintaining the same tender, delicious result.

→ Can I add meat to the filling?

Yes, you can mix in cooked ground beef or Italian sausage (about 1/2 cup), though this changes the vegetarian status. Ensure any meat is fully cooked before mixing with ricotta and other filling ingredients.