Heart Shaped Ravioli with Pink Sauce (Printable)
Tender heart-shaped ravioli filled with creamy ricotta and spinach, served with a luxurious tomato-cream pink sauce.
# What You'll Need:
→ 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 surface, mound flour and create a well in the center. Add eggs and salt. Gradually incorporate flour into eggs using a fork. Knead until smooth and elastic, approximately 8 minutes. Wrap in plastic wrap and rest for 30 minutes.
02 - In a mixing bowl, combine ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until smooth and set aside.
03 - Divide rested dough into two portions. Roll each portion into thin sheets approximately 1/16 inch thick.
04 - Cut dough sheets into heart shapes using a cookie cutter. Place 1 teaspoon filling in the center of half the hearts. Brush edges with water, top with another heart shape, and press firmly to seal.
05 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3 to 4 minutes until they float to the surface. Remove with a slotted spoon.
06 - In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant. Add crushed tomatoes and simmer for 8 minutes. Stir in heavy cream, Parmesan, salt, and pepper; cook for 2 additional minutes. Add fresh basil if desired.
07 - Spoon pink sauce over cooked ravioli. Garnish with additional grated Parmesan and fresh basil.
# Expert Advice:
01 -
- The combination of tender homemade pasta with creamy ricotta filling creates an impressive dish that looks like you spent all day in an Italian kitchen.
- That moment when you slice into a heart-shaped pocket and the filling gently spills onto the plate alongside the velvety pink sauce is pure magic for anyone youre cooking for.
02 -
- The pasta dough should be rolled thin enough to see your hand through it, but not so thin it tears when filled, a balance I only learned after several frustrating attempts.
- Adding the cream to the tomato sauce while its still simmering can cause curdling, so I always reduce the heat just before stirring in the cream for that perfect smooth pink sauce.
03 -
- Slightly undercook the spinach before adding it to your filling, as it will continue to release moisture and could make your ravioli soggy if fully cooked.
- For special occasions, add a drop of pink or red food coloring to the pasta dough to create stunning two-tone ravioli that reveal their color as they cook.