Making my wife pasta for Valentine’s Day

Ingredients

• 200 g All-Purpose Flour (sifted, for the pasta dough)
• 2 large Eggs (room temperature)
• 2 tbsp Beet Puree (gives the dough its pink‑red hue; can substitute with red food coloring)
• 1 tbsp Olive Oil (extra‑virgin, for the dough)
• 200 g Ricotta Cheese (drained)
• 100 g Mascarpone Cheese (softened)
• 50 g Parmesan Cheese (freshly grated)
• 1 tsp Salt (plus extra for sauce water)
• ½ tsp Black Pepper (freshly ground)
• 400 g Canned Crushed Tomatoes (good quality)
• 100 ml Heavy Cream (for the sauce)
• 2 cloves Garlic (minced)
• 1 tbsp Butter (unsalted)
• 5 g Fresh Basil Leaves (torn, for garnish)
• ¼ tsp Red Pepper Flakes (optional, for a hint of heat)

Instructions

1. Make the Red Pasta Dough

   In a mixing bowl combine the sifted flour, eggs, beet puree, olive oil, and a pinch of salt. Mix with a fork until a shaggy dough forms, then knead by hand for about 5 minutes until smooth and elastic.

   Time: PT10M

2. Rest the Dough

   Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT30M

3. Prepare the Three‑Cheese Filling

   In a bowl, combine ricotta, mascarpone, grated Parmesan, a pinch of salt, and black pepper. Mix until smooth. Set aside.

   Time: PT10M

4. Roll and Shape the Pasta

   Divide the rested dough into 4 pieces. Using a pasta maker, roll each piece to the thinnest setting (or roll with a pin to about 1 mm thickness). Cut into 5‑cm squares, then press each square into the heart‑shaped ravioli press, adding a teaspoon of filling to each cavity and sealing the edges.

   Time: PT15M

5. Make the Creamy Tomato Sauce

   Melt butter in a saucepan over medium heat, add minced garlic and sauté 30 seconds. Stir in crushed tomatoes, bring to a gentle simmer (≈90°C) for 3 minutes, then whisk in heavy cream, salt, and red pepper flakes. Simmer another 2 minutes until slightly thickened.

   Time: PT5M

   Temperature: 90°C

6. Cook the Fresh Ravioli

   Bring a large pot of salted water to a rolling boil (100°C). Gently drop the ravioli in batches; they float to the surface and are done in about 2 minutes. Remove with a slotted spoon.

   Time: PT5M

   Temperature: 100°C

7. Plate and Serve

   Toss the cooked ravioli with the creamy tomato sauce, garnish with torn basil leaves, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g