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Valentine’s Day Ravioletti with Beet Purée and Cheese Filling Recipe

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★★★★★

4.8 from 81 reviews

Celebrate Valentine’s Day with these beautiful floral-inspired ravioletti, featuring delicate handmade beet-dyed pasta filled with a creamy ricotta and goat cheese mixture, finished with a luscious walnut butter sauce and fresh herbs. This recipe combines artistry and flavor, perfect for a romantic occasion or springtime gathering.

Ingredients

Scale

For the roasted beet purée

  • 2 medium red beets, cleaned

For the dark pink dough

  • 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

For the light pink dough

  • 15 grams (approx. 1 tablespoon) roasted beet purée
  • 70 grams (approx. 1½ large) eggs (crack 2 eggs, whisk together, then weigh)
  • 30 grams (approx. 2 large) egg yolks
  • 200 grams (approx. 1⅓ cups) ’00’ pasta flour or all-purpose flour

For the filling

  • 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, to taste
  • 2 to 3 tablespoons minced fresh chives
  • Zest of 1 small lemon
  • Squeeze of lemon juice (optional)

For serving

  • 115 grams (½ cup; 1 stick) cold unsalted butter, cut into tablespoons
  • Kosher salt, to taste
  • 50 grams (½ cup) raw walnuts, toasted, seasoned with salt, and coarsely chopped
  • Fresh mint leaves, dill fronds, and minced chives for garnish

Instructions

  1. Make the roasted beet purée: Preheat the oven to 400°F (200°C). Trim the stems and roots off the beets so the flesh is exposed and place them cut-side down in a small, deep baking dish or loaf tin. Add water to cover the bottom by ¼ inch. Cover tightly with foil and prick a few holes in the foil. Roast for 45 to 60 minutes until the beets are tender and easily pierced by a knife. Check halfway and add more water if the dish is drying out. When cool enough to handle, peel the skins off the beets using your hands or a paper towel. Roughly chop and blend until smooth in a blender or food processor, adding water 1 tablespoon at a time if needed to achieve a smooth consistency. The purée can be stored in an airtight container in the fridge for a few days or frozen for up to 3 months.
  2. Prepare the pasta doughs: In separate bowls, mix the beet purée, eggs, and yolks for the dark pink dough and the light pink dough as specified. Combine with the ’00’ pasta flour and knead by hand or pulse in a food processor until the dough comes together smoothly. Cover tightly and allow to rest at room temperature for at least 30 minutes and up to 2 hours. Each dough makes enough for 2 servings; double quantities as needed.
  3. Make the filling: Pulse ricotta, goat cheese, and finely grated Parmigiano-Reggiano together in a food processor until smooth. Season with kosher salt and black pepper to taste. Add minced fresh chives and lemon zest, pulsing briefly to combine. Optionally, add a squeeze of lemon juice for brightness. Transfer the filling into a piping bag or a bowl and refrigerate until ready to use. The filling can be refrigerated for up to 3 days.
  4. Form the ravioletti: Roll out each dough thinly and use John Welch’s floral ravioli molds or similar to assemble the pasta parcels filled with the cheese mixture. Instead of cutting into squares, use a 1½-inch fluted cookie cutter to cut the pasta into round shapes for the final touch.
  5. Cook the pasta: Bring a large pot of salted water to a gentle boil. Gently drop the ravioletti into the boiling water, stirring occasionally to prevent sticking. Cook for 2½ to 3 minutes, until tender but not overcooked. Use a spider sieve or slotted spoon to transfer the cooked pasta to the butter sauce immediately.
  6. Prepare the walnut butter sauce: Heat a large skillet over medium-high heat. Ladle about ¼ cup of the pasta cooking water into the skillet and bring to a lively simmer. Reduce heat to low and whisk in the cold butter pieces one at a time, ensuring each addition melts and emulsifies to form a smooth sauce. Season with kosher salt to taste and keep warm on the lowest heat, whisking occasionally.
  7. Finish and serve: Toss the cooked ravioletti gently in the walnut butter sauce to coat well. Plate the pasta, spooning extra butter sauce over the top. Garnish with toasted, coarsely chopped walnuts, fresh mint leaves, dill fronds, and additional minced chives for a vibrant, fresh finish. Serve immediately while warm and enjoy this stunning, romantic dish.

Notes

  • Use fresh raw beets for the purée to achieve the brightest, most vibrant pink color; pre-cooked beets do not work well.
  • The roasted beet purée can be made several days in advance and stored in the refrigerator or frozen for later use.
  • The dough rests for at least 30 minutes to hydrate the flour and relax the gluten, making it easier to roll thinly.
  • If you do not have a piping bag, a spoon or small spatula can be used to fill the pasta parcels, but piping makes assembly easier and cleaner.
  • The lemon juice in the filling is optional but adds a nice brightness that complements the cheeses and herbs.
  • Be careful not to overcook the pasta; fresh pasta cooks quickly and should remain tender but firm.
  • The butter sauce is an emulsified mixture that adds richness and coats the pasta beautifully; whisk continuously when adding butter for the best texture.
  • Walnuts can be toasted in a dry skillet over medium heat until fragrant, about 3–5 minutes, stirring frequently to prevent burning.

Keywords: Valentine's Day, ravioletti, beet pasta, stuffed pasta, ricotta, goat cheese, floral pasta, handmade pasta, romantic recipe

Find it online: https://lucabites.com/valentines-day-ravioletti-with-beet-puree-and-cheese-filling-recipe/