Pink Valentine's Day Ravioletti (Print Version)
# Ingredients:
→ Dark Pink Dough
01 -
2 tablespoons roasted beet purée (30g)
02 -
1 large egg (55g)
03 -
2 large egg yolks (30g)
04 -
1 1/3 cups '00' or all-purpose flour (200g)
→ Light Pink Dough
05 -
1 tablespoon roasted beet purée (15g)
06 -
1 1/2 large eggs, whisked (70g)
07 -
2 large egg yolks (30g)
08 -
1 1/3 cups '00' or all-purpose flour (200g)
→ Cheese Filling
09 -
1 cup full-fat ricotta (8oz)
10 -
3/4 cup soft goat cheese (6oz)
11 -
1/3 cup finely grated Parmigiano-Reggiano (2oz)
12 -
2-3 tablespoons minced fresh chives
13 -
Zest of 1 small lemon
14 -
Fresh lemon juice to taste (optional)
15 -
Kosher salt and black pepper to taste
→ For Serving
16 -
1/2 cup cold unsalted butter, cut into pieces (1 stick)
17 -
1/2 cup toasted salted walnuts, chopped (50g)
18 -
Fresh mint leaves, dill fronds and minced chives for garnish
19 -
Kosher salt to taste
# Instructions:
01 -
Clean beets and roast at 400°F for 45-60 minutes until tender. Once cool enough to handle, peel and purée until smooth.
02 -
For each dough (dark and light pink), mix beet purée with eggs and flour until a smooth dough forms. Wrap and let rest for 30 minutes.
03 -
Combine ricotta, goat cheese, Parmigiano-Reggiano, chives, lemon zest, and optional lemon juice. Season with salt and pepper to taste.
04 -
Roll out both doughs thinly, place small amounts of filling, and cut into decorative flower shapes. Seal edges well.
05 -
Boil ravioletti in salted water for about 3 minutes. Meanwhile, prepare butter sauce. Toss cooked pasta in sauce and garnish with toasted walnuts, fresh herbs, and additional salt if needed.
# Notes:
01 -
Can be made ahead and frozen for up to 1 month
02 -
Perfect for special occasions or romantic dinners
03 -
Two-toned dough creates beautiful presentation