Description
Indulge in the delightful flavors of Heart-Shaped Beet & Ricotta Ravioli, a vibrant and creamy pasta dish that’s perfect for any occasion. These homemade ravioli feature a rich ricotta filling and are accented by the earthy sweetness of roasted beets.
Ingredients
– 2 medium beets, roasted and peeled
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb fresh pasta dough
– 2 tbsp olive oil
– 1/2 cup heavy cream
– 2 tbsp chopped fresh basil
Instructions
1. 1. Preheat oven to 400°F. Wrap beets in foil and roast until tender, about 1 hour. Allow to cool, then peel and grate.
2. 2. In a medium bowl, mix together the grated beets, ricotta, Parmesan, egg, salt, and pepper until well combined.
3. 3. Roll out the pasta dough to 1/8-inch thickness. Cut into 3-inch heart shapes using a cookie cutter.
4. 4. Place a heaping teaspoon of the beet-ricotta filling in the center of each heart-shaped pasta. Fold the pasta in half and use a fork to crimp and seal the edges.
5. 5. Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, until they float to the surface.
6. 6. In a skillet, heat the olive oil over medium heat. Add the cooked ravioli and toss gently to coat. Pour in the heavy cream and let it simmer for 2-3 minutes, until the sauce thickens.
7. 7. Serve the Heart-Shaped Beet & Ricotta Ravioli warm, garnished with fresh basil.
Notes
For a creamier sauce, add an additional 1/4 cup of heavy cream. You can also substitute goat cheese for the ricotta for a tangier filling. These ravioli can be made ahead and frozen for up to 3 months.
- Prep Time: 30
- Cook Time: 25
- Category: Main Courses
- Method: Stovetop
- Cuisine: Italian