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

Ingredient Substitutions

• Instead of All-Purpose Flour: Tipo 00 flour
• Instead of Eggs: 1 egg + 1 tbsp water per egg (for binding)
• Instead of Beet Puree: red food coloring, pomegranate juice
• Instead of Olive Oil: vegetable oil
• Instead of Ricotta Cheese: cottage cheese (well drained)
• Instead of Mascarpone Cheese: cream cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Canned Crushed Tomatoes: fresh ripe tomatoes, blended
• Instead of Heavy Cream: half‑and‑half, full‑fat coconut milk
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Butter: olive oil
• Instead of Fresh Basil Leaves: dried basil (¼ tsp)
• Instead of Red Pepper Flakes: cayenne pepper (pinch)

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Pasta Maker (optional)
• Rolling Pin
• Heart‑Shaped Ravioli Press (optional)
• Saucepan
• Large Pot
• Slotted Spoon
• Kitchen Scale (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Resting the dough for at least 30 minutes
• Sealing the ravioli tightly to prevent leaking
• Cooking fresh ravioli for only 2 minutes to avoid over‑cooking

Chef Tips from the Video

• Chill the rolled pasta sheets for a few minutes before cutting; this makes handling easier.
• If you don’t have a heart‑shaped press, use a small heart cookie cutter and seal by pressing with a fork.
• A pinch of beet juice not only colors the dough but adds a subtle earthy sweetness.

Troubleshooting

Storage

Refrigerator: Store uncooked ravioli in an airtight container, layered with parchment paper, for up to 2 days.

Freezer: Freeze uncooked ravioli on a tray, then transfer to a zip‑top bag; they keep for up to 1 month. Cook from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pasta dough a day ahead and keep it wrapped in the fridge.
• The three‑cheese filling can be made up to 24 hours in advance and stored in an airtight container.
• Sauce can be cooked earlier; reheat gently over low heat before serving.

Frequently Asked Questions