Beet of My Heart Ravioli

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Here it is! The long-awaited recipe for the “Beet of My Heart” Ravioli featured in Episode 3: How to Host the Perfect Romantic Dinner Date (at home)! I hope you’re as excited as I am to make these adorable heart shaped raviolis for your Valentine’s date and/or party!

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I don’t know if there’s anything better than pink, heart-shaped raviolis on your dinner plate. Oh wait, yes there is… That would be pink, heart-shaped raviolis filled with goat cheese, mozzarella, beets, and basil!

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And with such an amazing flavor combination on the inside of these pasta pockets, it was a perfect opportunity to keep the sauce a healthy and simple herb-infused olive oil. Man, these turned out to be tasty! And I totally came up with the recipe in my mind on the plane flight home from Palm Springs. I wrote it down in my notebook and then rubbed my hands together and laughed maniacally when I came up with “Beet of My Heart Ravioli” as the name. Then I bought myself roses in a congratulatory gesture (hey, someone’s gotta do it). Next time I might even whip out the confetti.

So hop to it! Make this amazing pasta for your romantic date! And you should pair it with Parchment Baked Halibut, as that is precisely how the meal was designed 😉

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Beet of My Heart Ravioli

For Pasta

  • 2 Cups All-purpose Flour
  • 1 Tbsp. Water
  • 1 Tbsp. Extra Virgin Olive Oil
  • 4 Egg Whites
  • Sea Salt to taste
  • 4-5 Drops Red Food Coloring

For Filling

  • 3/4 Cup Chèvre Goat Cheese
  • 1/2 Cup Shredded Mozzarella Cheese
  • 1 Egg Yolk
  • 2 Large Steamed Beets
  • 10 Fresh Basil Leaves
  • Black Pepper to Taste

For Sauce

  • 2 Tbsp. Extra Virgin Olive Oil
  • 4 Fresh Sag Leaves, sliced
  • Fresh Ground Black Peppere Leaves, sliced

For Pasta: In a food processor with the metal blade, mix flour, water, olive oil, salt, and red food dye. While the food processor is running, pour the egg whites through the top feed tube.

When the dough forms a ball, remove it from the food processor. Then, with the food processor running, feed chunks of the dough through the feed tube and let it run for about 30 seconds.

Remove dough from the food processor and place it in a lightly floured ziploc bag and let it rest for 30 minutes.

For Filling: In your food processor, chop up beets, add goat cheese, mozzarella, basil, egg yolk, and black pepper and mix until blended.

On a lightly floured surface, separate dough into 2 balls. Roll out each into rectangles as evenly as possible until dough is only 1/8 inch thick.

Cut each rectangle in half length-wise. Using a heart shaped cookie cutter, make imprints along 2 of the dough strips .

Place a teaspoon of filling in the center of each heart imprint. Lay another strip of pasta on top, using your finger to seal in the filling while also pressing out the air bubbles.

Use your heart-shaped cookie cutter to cut out each ravioli, keeping the filling in the center. Press down the edges of each ravioli with a fork. Set aside to dry for at least 30 minutes.

In a saucepan over high heat, bring 4 cups of water to a boil. Add raviolis to the water. Allow to cook for 1 minute before checking for “doneness.” The pasta should be served al dente and overcooking will cause the pasta to swell.

Drain pasta and top it with the sage infused olive oil. Serve and enjoy 🙂

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Beet of My Heart Ravioli
 
Prep time
Cook time
Total time
 
Heart shaped raviolis are the perfect touch to your romantic dinner
Author:
Recipe type: Bread/Pasta
Serves: 2
Ingredients
For Pasta
  • 2 Cups All-purpose Flour
  • 1 Tbsp. Water
  • 1 Tbsp. Extra Virgin Olive Oil
  • 4 Egg Whites
  • Sea Salt to taste
  • 4-5 Drops Red Food Coloring
For Filling
  • ¾ Cup Chèvre Goat Cheese
  • ½ Cup Shredded Mozzarella Cheese
  • 1 Egg Yolk
  • 2 Large Steamed Beets
  • 10 Fresh Basil Leaves
  • Black Pepper to Taste
For Sauce
  • 2 Tbsp. Extra Virgin Olive Oil
  • 4 Fresh Sag Leaves, sliced
  • Fresh Ground Black Peppere Leaves, sliced
Instructions
For Pasta:
  1. In a food processor with the metal blade, mix flour, water, olive oil, salt, and red food dye. While the food processor is running, pour the egg whites through the top feed tube.
  2. When the dough forms a ball, remove it from the food processor. Then, with the food processor running, feed chunks of the dough through the feed tube and let it run for about 30 seconds.
  3. Remove dough from the food processor and place it in a lightly floured ziploc bag and let it rest for 30 minutes.
For Filling:
  1. In your food processor, chop up beets, add goat cheese, mozzarella, basil, egg yolk, and black pepper and mix until blended.
  2. On a lightly floured surface, separate dough into 2 balls. Roll out each into rectangles as evenly as possible until dough is only ⅛ inch thick.
  3. Cut each rectangle in half length-wise. Using a heart shaped cookie cutter, make imprints along 2 of the dough strips .
  4. Place a teaspoon of filling in the center of each heart imprint. Lay another strip of pasta on top, using your finger to seal in the filling while also pressing out the air bubbles.
  5. Use your heart-shaped cookie cutter to cut out each ravioli, keeping the filling in the center. Press down the edges of each ravioli with a fork. Set aside to dry for at least 30 minutes.
  6. In a saucepan over high heat, bring 4 cups of water to a boil. Add raviolis to the water. Allow to cook for 1 minute before checking for “doneness.” The pasta should be served al dente and overcooking will cause the pasta to swell.
  7. Drain pasta and top it with the sage infused olive oil. Serve and enjoy

 

 

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