Heart Shaped Ravioli with Pink Sauce (Printer-friendly)
Romantic ravioli filled with creamy ricotta and spinach, shaped into hearts and served with 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 work surface, mound flour and create a well in the center. Add eggs and salt into the well. Using a fork, gradually incorporate flour from the walls into the eggs. Knead mixture until smooth and elastic, approximately 8 minutes. Wrap dough in plastic wrap and allow to rest for 30 minutes at room temperature.
02 - In a mixing bowl, combine ricotta cheese, chopped cooked spinach, grated Parmesan cheese, egg yolk, grated nutmeg, salt, and pepper. Mix ingredients until filling achieves a smooth, uniform consistency. Set aside.
03 - Divide rested dough into two equal portions. Using a rolling pin or pasta machine, roll each portion into thin sheets approximately 1/16 inch thick, ensuring even thickness throughout.
04 - Cut dough sheets into heart shapes using a heart-shaped cookie cutter. Place 1 teaspoon filling in the center of half the heart cutouts. Brush edges with water, place remaining heart shapes on top, and press firmly around edges to seal completely.
05 - Bring a large pot of salted water to a gentle boil. Working in batches, carefully add ravioli and cook for 3 to 4 minutes, until they rise to the surface. Remove with a slotted spoon and transfer to serving vessels.
06 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Add crushed tomatoes and simmer for 8 minutes. Stir in heavy cream, grated Parmesan cheese, salt, and pepper. Continue cooking for 2 additional minutes. Add chopped fresh basil if desired.
07 - Spoon pink sauce generously over cooked ravioli. Garnish with additional grated Parmesan cheese and fresh basil leaves. Serve immediately while warm.
# Expert Tips:
01 -
- The pasta dough is surprisingly forgiving, so even if your hearts look a bit wonky, theyll still taste absolutely divine.
- That moment when the cream swirls into the tomato sauce creating rosy ribbons of flavor will make you feel like youve mastered something truly special.
02 -
- After many frustrating attempts, I discovered that ravioli seal much better if you lightly brush the edges with water rather than egg wash, which can actually prevent a proper seal.
- Never crowd the pot when cooking ravioli or theyll stick together and tear, no matter how perfectly you sealed them.
03 -
- If your kitchen is warm or humid, chill your rolling pin in the freezer for 15 minutes before rolling out the dough to prevent sticking without adding too much additional flour.
- Reserved pasta water is your secret weapon if the pink sauce becomes too thick, add a tablespoon or two to achieve that perfect silky consistency that clings to each ravioli.