Description
These Valentine’s Day Ravioletti, filled with a creamy cheese blend and showcasing beautiful hues of pink from roasted beets, are the perfect romantic dish that will impress your loved one.
Ingredients
2 medium red beets
cleaned
30 grams (approx. 2 tablespoons) roasted beet purée
55 grams (approx. 1 large) eggs
30 grams (approx. 2 large) egg yolks
200 grams (approx. 1⅓ cups) ‘00’ pasta flour or all-purpose flour
15 grams (approx. 1 tablespoon) roasted beet purée
70 grams (approx. 1½ large) eggs
30 grams (approx. 2 large) egg yolks
200 grams (approx. 1⅓ cups) ‘00’ pasta flour or all-purpose flour
225 grams (8 ounces) high-quality full-fat ricotta
170 grams (6 ounces) soft goat cheese
55 grams (2 ounces) finely grated Parmigiano-Reggiano
Kosher salt & freshly ground black pepper
2 to 3 tablespoons minced fresh chives
Zest of 1 small lemon
Squeeze of lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for about 45-60 minutes until tender. Once cooked, allow to cool, then peel and purée in a food processor.
- For the dark pink dough, mix 30 grams of roasted beet purée, 55 grams of eggs, and 30 grams of egg yolks in a bowl. Gradually add 200 grams of flour and knead until smooth. Wrap in plastic and let rest for 30 minutes.
- Repeat the same process for the light pink dough using 15 grams of beet purée and adjusting the egg measurements as indicated.
- For the filling, combine ricotta, goat cheese, Parmigiano-Reggiano, salt, pepper, chives, lemon zest, and lemon juice in a bowl. Mix until smooth.
- Roll out both doughs thinly. Place small spoonfuls of filling on one sheet, brush the edges with water, and cover with the other sheet, sealing tightly. Cut into ravioli shapes.
- Boil ravioli in salted water for 3-4 minutes or until they float. Serve with your choice of sauce or simply with olive oil and fresh herbs.
Notes
Be sure to use fresh raw beets for the best color and flavor. You can double the dough recipe if serving four people.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 4–5 ravioletti per person
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 110 mg
Keywords: valentine's day ravioletti, beet pasta, homemade ravioli, romantic dinner