Pink Heart Ravioli (Naturally Colored with Beets) | Valentine’s Day Pasta Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cost-effective substitute for butter.

Wash beetroots in cold running water and cut off the long root.

Wrap each beet in tin foil and roast in the oven at 375°F for 1 hour.

Remove the beets from the oven and allow to cool.

Peel the beets using a paper towel to rub off the skin.

Place the peeled beets in a food processor and puree until smooth.

On a clean flat surface, add 2 and 1/2 cups of flour and make a well in the center.

Add 2 eggs and 1/2 cup of beet puree into the well.

Use a fork to beat the eggs and beet puree together, then slowly incorporate the flour.

Use a bench scraper to fold in the rest of the flour and knead until smooth.

Check the dough by poking it; it should spring back when done.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

In a bowl, add 1 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, and 1 egg; mix until smooth.

Season the mixture with salt and black pepper to taste and mix again.

Unwrap the dough and cut off a small section; keep the remaining dough covered.

Run the small piece of dough through the widest setting on a pasta machine.

Fold the sheet into thirds and run it through the pasta maker again.

Repeat folding and running through the machine until the dough is thin enough.

Spoon a teaspoon of the ricotta filling onto the pasta sheet and place a second sheet on top.

Mold the two sheets together around each filling blob.

Use a heart-shaped ravioli stamp to cut out the ravioli.

Remove excess pasta and set the ravioli aside.

In a sauté pan, melt 1 tablespoon of butter over medium heat.

Add 1 teaspoon of minced garlic and whisk with the butter.

Add 1 tablespoon of flour and whisk until fully dissolved.

Pour in 1 cup of milk while whisking, then season with black pepper to taste.

Add 1/4 cup of grated Parmesan cheese and whisk until melted and smooth.

Bring a large pot of water to a boil and use a slotted spoon to add a few ravioli at a time.

Cook the ravioli for 2 to 3 minutes, then remove with a slotted spoon.

Place the cooked ravioli directly into the prepared sauce and gently stir to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens