When the first hints of spring arrive and love is in the air, I find myself craving something that feels both indulgent and nourishing. That’s when I whip up my Valentine’s Day Red Beets & Ricotta Ravioletti. The gentle sweetness of roasted beets melds beautifully with luscious ricotta and earthy goat cheese, creating a filling that’s as vibrant as the love we celebrate this time of year.
Imagine rolling out those rich, pink pasta sheets, the playful interplay of colors brightening your kitchen. Each bite of these ravioli is a little masterpiece—an artful balance of flavors that promises to impress your Valentine and evoke that warm, cozy feeling of home. Whether you’re hosting a romantic dinner or just treating yourself to something special, these ravioli effortlessly elevate any meal. In just a few steps, you’ll craft a dish that’s not only visually stunning but utterly delicious. Let’s get started on creating this unforgettable culinary experience together!
Why love Valentine’s Day Red Beets & Ricotta Ravioletti?
Crafting these gorgeous ravioli is not only a delightful experience; it’s a creative culinary adventure perfect for any skill level. Vibrant colors make your plate pop, enticing guests and igniting joy. Indulgent flavors combine earthy beets with creamy ricotta and goat cheese, ensuring each bite is rich and satisfying. Versatile enough for any occasion, they double as a memorable date night meal or a cozy evening in. Plus, the time spent making these together can be just as enjoyable as the meal itself! Celebrate love with something that’s as beautiful inside as it is outside, transforming simple ingredients into a remarkable feast.
Valentine’s Day Red Beets & Ricotta Ravioletti Ingredients
Craft your delectable Valentine’s Day Red Beets & Ricotta Ravioletti with these delightful ingredients!
For the Pink Dough
- Medium red beets – Roast until fork-tender for a naturally sweet base.
- Roasted beet purée – Adds vibrant color and slightly sweet flavor to your pasta.
- Eggs – Provide moisture and richness, ensuring the dough binds well.
- Egg yolks – Enhance the color and create a smoother texture.
- ‘00’ pasta flour or all-purpose flour – The ideal flour for silky smooth pasta with a great bite.
For the Filling
- High-quality full-fat ricotta – Creamy and luscious, it forms the foundation of the filling.
- Soft goat cheese – Adds tanginess and enhances depth of flavor in the filling.
- Finely grated Parmigiano-Reggiano – This aged cheese contributes a savory umami kick.
- Kosher salt – Essential for flavor; adjust to your taste preferences.
- Freshly ground black pepper – Adds a subtle warmth to balance the dish.
- Minced fresh chives – Their mild onion flavor is a delightful complement.
- Zest of 1 small lemon – Brightens the filling and adds freshness.
- Lemon juice (optional) – Adds a touch of acidity to enhance the flavors.
For the Sauce and Garnish
- Cold unsalted butter – Melts beautifully, creating a rich sauce for your ravioli.
- Raw walnuts – Toasted, they add crunch and earthy flavor to the dish.
- Fresh mint leaves – Their refreshing taste elevates the overall experience.
- Dill fronds – Bring a delicate anise flavor that complements the beets wonderfully.
- Minced chives – A final touch of fresh flavor for garnish.
Tips for Perfect Valentine’s Day Red Beets & Ricotta Ravioletti
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Prepare the purée: Start by roasting the cleaned red beets until fork-tender, about 45-60 minutes at 400°F. Once cooked, blend until smooth to create a vibrant roasted beet purée.
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Make dark pink dough: In a mixing bowl, combine 30 grams of roasted beet purée, 55 grams of eggs, 30 grams of egg yolks, and 200 grams of pasta flour. Knead until the mixture is smooth and elastic, then wrap in plastic and let it rest for 30 minutes.
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Create light pink dough: In another bowl, mix 15 grams of roasted beet purée, 70 grams of eggs, 30 grams of egg yolks, and 200 grams of pasta flour. Knead until silky and wrap tightly, allowing it to rest for the same 30 minutes.
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Combine the filling: In a separate bowl, mix together the ricotta, goat cheese, finely grated Parmigiano-Reggiano, minced chives, lemon zest, optional lemon juice, salt, and pepper until completely smooth and well-blended.
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Roll out dough: Using a pasta machine or rolling pin, roll out both doughs to your desired thickness. Aim for about 1/16 inch thick to ensure they cook evenly.
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Shape ravioli: Cut the darker dough into circles, place a spoonful of filling in the center of each, and cover with circles of the lighter dough. Press the edges firmly to seal, ensuring no air is trapped inside.
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Cook ravioli: Boil a pot of salted water, then add the ravioli. Cook for 3-5 minutes, or until they float to the surface. This indicates they’re tender and ready to enjoy!
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Serve beautifully: In a pan, melt cold unsalted butter until bubbly, then toss in the cooked ravioli. Plate them, topping with toasted walnuts, and garnishing with fresh mint, dill fronds, and minced chives for an eye-catching presentation.
Optional: Drizzle with extra lemon juice for a zesty kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Valentine’s Day Red Beets & Ricotta Ravioletti are perfect for meal prep enthusiasts! You can prepare the ravioli filling up to 3 days in advance; simply mix the ricotta, goat cheese, Parmigiano-Reggiano, chives, lemon zest, and seasoning, then store it in an airtight container in the refrigerator to maintain its creamy texture. Additionally, both the dark and light pink doughs can be made ahead and wrapped tightly, refrigerating them for up to 24 hours. When you’re ready to serve, roll out the chilled dough, assemble the ravioli, and cook them in boiling water for just 3-5 minutes. This approach not only saves time during busy weeknights but ensures your dish is just as delicious as if it were freshly made!
Expert Tips for Perfect Valentine’s Day Red Beets & Ricotta Ravioletti
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Choose Fresh Beets: Use high-quality, firm beets for the best flavor. Avoid beets that feel soft or have blemishes to ensure a vibrant purée.
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Rest the Dough: Don’t skip resting your pasta dough! This step relaxes the gluten, making it easier to roll out and shape without tearing.
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Seal Ravioli Well: When pressing the edges of the filled ravioli, ensure a tight seal to prevent filling from leaking during cooking. This keeps your Valentine’s Day Red Beets & Ricotta Ravioletti intact and beautiful.
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Cook in Batches: Avoid overcrowding your pot when boiling ravioli. Cook them in small batches so they have enough space to float freely without sticking together.
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Taste the Filling: Always taste your ricotta mixture before sealing the ravioli. Adjust seasoning as needed for a balanced flavor that truly shines!
How to Store and Freeze Valentine’s Day Red Beets & Ricotta Ravioletti
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Fridge: Store cooked ravioli in an airtight container for up to 3 days. Make sure they’re cooled completely before sealing to maintain optimal texture.
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Freezer: For an even longer shelf life, freeze uncooked ravioli in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They can be kept for up to 3 months.
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Reheating: To reheat refrigerated ravioli, gently warm them in a sauté pan with a little melted butter over medium heat until heated through. Frozen ravioli can be boiled directly from frozen without thawing; cook for an additional minute or two until they float.
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Wrapping: If freezing, ensure ravioli are well spaced on the baking sheet to prevent sticking. Once frozen solid, wrap them in plastic wrap or place them in a freezer-safe container for longer storage.
What to Serve with Roasted Beet Ravioli?
Imagine a complete meal that’s not only visually stunning but also a feast for the senses, perfect for a special occasion.
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Garlic Bread: The crunchy texture and buttery flavor pair beautifully with the pasta, creating a comforting contrast.
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Arugula Salad: This peppery green tossed with lemon vinaigrette adds a refreshing bite that balances the ravioli’s rich filling.
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Sautéed Spinach: Lightly seasoned spinach cooked in garlic complements the earthy taste of beets while adding vibrant color to your plate.
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Chardonnay: A glass of this crisp white wine enhances the whole experience, with its fruity and floral notes harmonizing deliciously.
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Honey Glazed Carrots: The sweetness from the carrots mirrors the beets’ natural sugars, creating a harmonious side that enchants the palate.
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Pine Nut Tarts: A delightful dessert choice to finish your meal, they add a nutty richness that echoes the walnuts in the ravioli’s sauce.
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Herbed Couscous: Light and fluffy, this side dish brings a subtle aromatic flavor, enhancing the ravioli without overshadowing it.
Pair your Roasted Beet Ravioli with these delightful options, and you’ll create a memorable meal that celebrates both flavor and love!
Valentine’s Day Red Beets & Ricotta Ravioletti Variations
Feel free to explore these delightful twists on your homemade ravioli, adding layers of flavor and fun to your dish!
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Gluten-Free: Substitute ‘00’ pasta flour with a gluten-free flour blend for a tasty alternative that everyone can enjoy. The ravioli will still be beautifully vibrant.
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Cheese Swap: Use feta or mascarpone instead of goat cheese for a unique twist. Each brings its own creamy character to the filling, making it a delightful surprise!
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Veggie Boost: Fold in finely chopped cooked spinach or kale into the filling for a pop of green nutrition and flavor. It’s a delightful way to elevate the color palette too.
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Nut-Free: Replace walnuts with toasted pine nuts or sunflower seeds to maintain some crunch while keeping it nut-free. You won’t lose out on that wonderful texture!
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Extra Zest: Incorporate fresh herbs like basil or parsley along with the chives for a fragrant and vibrant filling. Their natural brightness will complement the beets beautifully.
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Spiced Up: Add a pinch of red pepper flakes to the filling for a bite of heat. It’s a delicious contrast to the sweet earthiness of the beets!
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Sweet Touch: Mix in some crumbled goat cheese with honey drizzled on top for a touch of sweetness against the savory flavors. This divine duo will make your dish unforgettable.
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Pasta Shape: Get creative and try different shapes like tortellini or pappardelle instead of ravioli. It’s a fun way to switch things up while keeping that festive vibe alive!
Valentine’s Day Red Beets & Ricotta Ravioletti Recipe FAQs
How do I select fresh beets for the ravioli?
Absolutely! When choosing beets, look for firm, smooth skin without any dark spots or blemishes. Fresh beets will feel heavy for their size and should be vibrant in color. Avoid any soft or shriveled beets, as these will affect the flavor of your roasted beet purée.
How should I store cooked ravioli?
To keep your delicious Valentine’s Day Red Beets & Ricotta Ravioletti fresh, store them in an airtight container in the refrigerator. If cooled completely, they can last for up to 3 days. Just make sure they’re not packed too tightly, as this can cause them to stick together.
Can I freeze the uncooked ravioli?
Very! To freeze your ravioli, lay them in a single layer on a baking sheet and place them in the freezer until firm, about 30 minutes. Then, transfer them into a freezer bag. They can last up to 3 months. Be sure to label the bag with the date to keep track of freshness.
What should I do if my ravioli are sticking together?
Don’t worry! If you encounter stickiness while shaping or boiling, try dusting the surfaces with a little extra flour. Alternatively, ensure that you separate the ravioli with parchment paper when freezing them. When boiling, cook in small batches to prevent them from clumping.
Are there any dietary considerations for the ingredients?
Certainly! If you’re accommodating dietary restrictions, you can substitute the pasta flour with gluten-free alternatives such as almond flour or gluten-free all-purpose flour. For a dairy-free option, explore ricotta and goat cheese alternatives made from nuts or soy. Always double-check for allergies, especially regarding nuts and dairy.
Valentine's Day Red Beets & Ricotta Ravioletti for Two
Ingredients
Equipment
Method
- Start by roasting the cleaned red beets until fork-tender, about 45-60 minutes at 400°F.
- Blend the cooked beets until smooth to create a vibrant roasted beet purée.
- In a mixing bowl, combine 30 grams of roasted beet purée, 55 grams of eggs, 30 grams of egg yolks, and 200 grams of pasta flour. Knead until smooth and elastic, then let it rest for 30 minutes.
- In another bowl, mix 15 grams of roasted beet purée, 70 grams of eggs, 30 grams of egg yolks, and 200 grams of pasta flour. Knead until silky and let it rest for the same 30 minutes.
- In a separate bowl, mix together the ricotta, goat cheese, Parmigiano-Reggiano, minced chives, lemon zest, optional lemon juice, salt, and pepper until smooth.
- Roll out both doughs to about 1/16 inch thick using a pasta machine or rolling pin.
- Cut the darker dough into circles, place a spoonful of filling in the center, and cover with circles of the lighter dough. Press edges firmly to seal.
- Boil a pot of salted water, add ravioli, and cook for 3-5 minutes, or until they float.
- Melt cold unsalted butter in a pan, toss in the cooked ravioli, and plate them with toasted walnuts, fresh mint, dill fronds, and minced chives.