These easy Valentine’s Day heart-shaped ravioli are the perfect pasta dish for a romantic dinner or a fun kids’ meal. Made with beets and a delicious ricotta parmesan filling, this vegetarian pink pasta will impress everyone at the table!
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Pink Heart Shaped Ravioli
Who doesn’t love pasta, right? Italian is a favorite cuisine and a popular Valentine’s Day choice. Since it’s easy to make, why not try this pink heart-shaped ravioli for a romantic dinner at home?
Also called “heart beet” ravioli (see what I did there?), this recipe features a delicious ricotta parmesan filling inside a pink pasta that doesn’t require food coloring.
This pasta recipe is the perfect dish for Valentine’s Day parties, potlucks, Galentine’s nights, or to make at home for that special someone. The best part? It’s super easy. Imagine impressing him or her with this thoughtful dinner that looks like it takes ages to make but doesn’t!
Ingredients for Heart Beet Ravioli
It probably sounds like you need a lot of ingredients to make heart-shaped ravioli but you might be surprised to find out, you don’t!
- flour
- eggs
- beet puree
- ricotta cheese
- parmesan cheese
- olive oil
- salt and pepper
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Heart-Shaped Ravioli
It’s time to become a pastry chef and make these festive heart-shaped ravioli!
- Make the ravioli dough. Combine flour, eggs, and beet puree in a large bowl until a rough dough forms.
- Fold the rough dough out onto a floured surface (like a silicone pastry mat) and knead until a soft elastic dough forms.
- Cover dough in plastic wrap and let rest for 2 hours.
- Make the filling. Mix together ricotta, parmesan, salt, and pepper in a small bowl until combined (while dough is resting). Cover dough in plastic wrap and let rest for 2 hours.
- Make the ravioli. Cut dough (after 2-hour resting period) into four pieces and use a rolling pin to roll each into sheets ¼ inch thick.
- Use a heart-shaped cookie cutter to lightly score one sheet of rolled-out dough. Repeat as many times as will fit on the sheet leaving 1 inch in between. This will be your guide to placing the filling. Be careful not to push the cookie cutter all the way through.
- Shape filling in each lightly pressed heart shape. Use your finger or a brush to lightly brush water around the filling.
- Lay a second sheet of dough on top and press around the filling to release any air gaps.
- Cut out each ravioli using the same heart-shaped cookie cutter. Repeat these steps with the remaining two sheets of dough.
- Place the raviolis in boiling water for 2-3 minutes or until they float.
- Toss with olive oil and serve topped with freshly grated parmesan.
Frequently Asked Questions – Heart-Shaped Ravioli
You can do either. A lot of grocery stores sell beet puree in the refrigerated section with the prepared veggies. However, if you can’t find it or prefer to make your own, you can do this as well by cutting up a beet, boiling it for 15 minutes, placing it in a food processor or blender, and pureeing.
Yes. If you want to make them the night before, that’s totally possible. However, you need to freeze them in a single layer, parchment-lined baking sheet for 1-2 hours. Once frozen, transfer them to a freezer-safe container and store up to 6 months. To thaw: throw them in straight into a boiling pot of water. Yes, that easy!
This recipe tosses the ravioli in olive oil but you can use whatever you’d like. Other great options are brown butter, garlic butter, or even your favorite red or white sauce. If you want to go pink-on-pink, go with a pink sauce (mix of red and white sauce)!
Want to Change it Up?
If you want to change these up, there are MANY variations to try. For the filling, replace the parmesan with thyme or mint to combine with the ricotta. Try different amounts of beet puree to have different shades of the ravioli from a light pink to a deep red. Toss in the sauce of your choice or even try making a pasta bar with different sauces to suit everyone!
Tips for Making Pink Ravioli
- You can use a pasta machine, this ravioli pasta paddle attachment for KitchenAid stand mixer, or a good ol’ rolling pin to make your pasta.
- The beet puree can make the ravioli very moist. Adding in more flour can help achieve desired consistency.
- Use assorted sizes of heart cookie cutters and different amounts of beet puree to have a variety of sizes and shades of pink and red ravolis.
More Valentine’s Day Recipes
Valentine’s Day Pink Heart Shaped Ravioli
Ingredients
Ravioli
- 3 cups flour
- 2 eggs
- ½ cup beet puree* (see note)
- olive oil for tossing
- parmesan for garnish
Filling
- 1 cup ricotta
- ¾ cup parmesan freshly grated
- salt and pepper to taste
Instructions
For the Dough
- Combine flour, eggs, and beet puree in a large bowl until a rough dough forms.3 cups flour, 2 eggs, ½ cup beet puree*
- Fold the rough dough out onto a floured surface (like a silicone pastry mat) and knead until a soft elastic dough forms.
- Cover dough in plastic wrap and let rest for 2 hours.
For the Filling
- Mix together ricotta, parmesan, salt, and pepper in a small bowl until combined (while dough is resting).1 cup ricotta, ¾ cup parmesan, salt and pepper
- Place ricotta mixture in the fridge until ready to use.
Make the Ravioli
- Cut dough (after 2-hour resting period) into four pieces and use a rolling pin to roll each into sheets ¼ inch thick.
- Use a heart-shaped cookie cutter to lightly score one sheet of rolled-out dough. Repeat as many times as will fit on the sheet leaving 1 inch in between. This will be your guide to placing the filling. Be careful not to push the cookie cutter all the way through.
- Shape filling in each lightly pressed heart shape.
- Use your finger or a brush to lightly brush water around the filling.
- Lay a second sheet of dough on top and press around the filling to release any air gaps.
- Cut out each ravioli using the same heart-shaped cookie cutter.
- Repeat these steps with the remaining two sheets of dough.
- Place the raviolis in boiling water for 2-3 minutes or until they float.
- Toss with olive oil and serve topped with freshly grated parmesan.olive oil, parmesan
Notes
Nutrition
Nutritional information accuracy not guaranteed.
