Introduction

Celebrate Valentine’s Day with these beautiful floral-inspired ravioletti. This dish features delicate beet-dyed pasta filled with a creamy ricotta and goat cheese mixture, finished with a rich butter sauce and fresh herbs. It’s an elegant and festive pasta perfect for a special occasion or springtime gathering.

A white plate holds a dish of bright pink round ravioli, each with a scalloped edge and a smooth, shiny surface. The ravioli are coated lightly in a golden-yellow sauce that pools around them. Small green herb leaves and short chive pieces are scattered over the pasta along with small chunks of light brown walnuts. A silver spoon holds one raviolo in the center, topped with a small green herb leaf. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium red beets, cleaned (for roasted beet purée)
30 grams (approx. 2 tablespoons) roasted beet purée (for dark pink dough)

55 grams (approx. 1 large) eggs (for dark pink dough)
30 grams (approx. 2 large) egg yolks (for dark pink dough)

200 grams (approx. 1⅓ cups) ‘00’ pasta flour or all-purpose flour (for dark pink dough)
15 grams (approx. 1 tablespoon) roasted beet purée (for light pink dough)

70 grams (approx. 1½ large) eggs, whisked (for light pink dough)
30 grams (approx. 2 large) egg yolks (for light pink dough)
200 grams (approx. 1⅓ cups) ‘00’ pasta flour or all-purpose flour (for light pink dough)

225 grams (8 ounces) high-quality full-fat ricotta (for filling)
170 grams (6 ounces) soft goat cheese (for filling)
55 grams (2 ounces) finely grated Parmigiano-Reggiano (for filling)

Kosher salt & freshly ground black pepper (for filling and sauce)
2 to 3 tablespoons minced fresh chives (for filling and garnish)
Zest of 1 small lemon (for filling)

Squeeze of lemon juice (optional, for filling)
115 grams (½ cup; 1 stick) cold unsalted butter, cut into tablespoons (for sauce)
50 grams (½ cup) raw walnuts, toasted, seasoned with salt, and coarsely chopped (for serving)

Fresh mint leaves, dill fronds, and minced chives (for garnish)

Instructions

Step 1: Prepare the roasted beet purée by preheating your oven to 400°F. Stand the cleaned beets cut-side down in a baking dish with a small amount of water covering the bottom. Cover tightly with foil and roast for 45 to 60 minutes until very tender. Peel when cool enough to handle, chop roughly, and purée in a blender until smooth. Thin with a little water if needed. Refrigerate or freeze if making ahead.
Step 2: Make the pasta doughs by combining roasted beet purée, eggs, and yolks in a bowl. Add the pasta flour and knead until smooth. Let the dough rest covered at room temperature for 30 minutes to 2 hours. Prepare one dough with 30g beet purée for dark pink and another with 15g beet purée for light pink.

Step 3: For the filling, blend the ricotta, goat cheese, and Parmigiano-Reggiano in a food processor until smooth. Season with salt, pepper, add chives and lemon zest, and pulse briefly to combine. Add lemon juice to taste if desired. Refrigerate the filling in a piping bag or container until ready to use.
Step 4: Roll out the pasta doughs thinly and assemble the ravioletti using a floral ravioli mold or by cutting rounds with a fluted cookie cutter. Fill each piece with the cheese mixture and seal carefully.
Step 5: Bring a large pot of salted water to a gentle boil. Meanwhile, melt the cold butter in a skillet over low heat with a splash of reserved pasta cooking water, whisking constantly to create a smooth sauce. Keep warm.

Step 6: Cook the ravioletti in boiling water for 2½ to 3 minutes until tender, stirring gently to prevent sticking. Use a slotted spoon to transfer the pasta to the butter sauce and toss to coat evenly.
Step 7: Serve immediately, spooning extra butter sauce over the top and garnishing with toasted walnuts, fresh mint, dill, and chives for a colorful, festive presentation.

Tips & Variations

Use fresh raw beets for the brightest color; pre-cooked beets won’t give the same vibrancy.

If you don’t have a ravioli mold, a fluted cookie cutter can create charming rounded shapes.
For a dairy-free option, substitute the cheeses with plant-based ricotta and almond-based cheese.
Try adding finely chopped herbs like basil or tarragon to the filling for a flavor twist.

The butter sauce can be enhanced with a splash of lemon juice or white wine for extra brightness.

Storage

Store the assembled but uncooked ravioletti in an airtight container in the refrigerator for up to 1 day. The filling keeps for up to 3 days when refrigerated separately. Cooked ravioletti are best eaten fresh but can be refrigerated for up to 2 days; reheat gently in a skillet with a splash of water or butter sauce to prevent sticking.

How to Serve

A white plate holds about twelve pink ravioli arranged in a loose circle, each ravioli round with crimped edges and a smooth, slightly shiny pink surface. The ravioli float in a light orange-yellow butter sauce with a glossy texture. Scattered on top and around the ravioli are small green herbs like dill and mint, candied walnut pieces adding a warm brown touch, and some green chive-like sticks. A silver spoon lifts one ravioli in the center, showing the pink color and texture up close, with tiny herb leaves on top. The whole scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the beet purée ahead of time?

Yes, the roasted beet purée can be made several days in advance and kept refrigerated in an airtight container. It also freezes well for up to 3 months.

What if I don’t have ‘00’ pasta flour?

All-purpose flour is a suitable substitute for ‘00’ pasta flour and will still produce tender, delicious pasta dough.