Heart-shaped “Heartbeet” Ravioli is a delicious, whimsical recipe. This pink beet ravioli is filled with a goat cheese and ricotta filling and is perfect for Valentine’s Day!
Have you ever made your own pasta before?
It’s really not as hard or intimidating as you may think.
To make homemade ravioli, you only need a few ingredients you likely already have on hand, like flour, eggs, salt, and olive oil.
These beet ravioli are a lovely, deep pink. And the best part? They’re naturally colored.
Cut out in heart shapes, this pasta would be perfect for Valentine’s Day, date night, or a special occasion.
What Do You Need to Make Homemade Ravioli?
To make homemade ravioli, you’ll need:
- A pasta rolling machine. You don’t need anything fancy here, though. I like this hand-cranked one or the KitchenAid attachment.
- A ravioli cutter or ravioli molds. For these, we used a heart-shaped cutter.
- Flour, eggs, and olive oil. For these beet ravioli, we also use beet puree to naturally color them pink. I like to also use a bit of semolina flour in this dough because it makes the ravioli a bit heartier.
The filling for these beet ravioli is made from ricotta, goat cheese, Parmesan, rosemary, and thyme.
Who would you make these heart-shaped beet ravioli for? We hope you enjoy making your own pasta from scratch!
And here’s a few things you may need for this recipe:
Atlas Pasta Machine | KitchenAid Pasta Attachment Set | Heart Ravioli Cutter | Bob’s Red Mill Semolina Flour
This post contains affiliate links and are always products I use in my own kitchen & highly recommend!
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“Heartbeet” Beet Ravioli
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Description
Heart-shaped “Heartbeet” Ravioli is a delicious, whimsical recipe. This pink beet ravioli is filled with a goat cheese and ricotta filling and is perfect for Valentine’s Day!
Ingredients
For the Ravioli
- 2 cups flour
- 1/2 cup semolina
- 1 teaspoon salt
- 2 teaspoons olive oil
- 3 eggs
- 2 egg yolks
- 1/4 cup beet puree*
- Egg wash, for assembling
For the Filling
- 4 ounces goat cheese, room temperature
- 3/4 cup ricotta cheese
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Make the ravioli filling. In a medium bowl, stir together the softened goat cheese, ricotta, rosemary, thyme, Parmesan, egg, salt, and pepper. Cover and refrigerate for at least 1 hour or up to overnight.
- Make the pasta dough. Using a standing mixer with the dough hook attachment, whisk together the flour, semolina, and salt in the bowl.
- Whisk together the olive oil, eggs, egg yolk, and beet puree and add to the bowl. Mix until the dough comes together in a ball.
- Transfer the dough to a lightly floured surface and knead until smooth, about 3-5 minutes.
- Divide the dough in half, wrap in plastic, and let rest in the refrigerator for 1 hour.
- Roll out the pasta dough using a pasta machine. Divide the dough into half again to create 4 equal parts. With a rolling pin, roll the dough into a rough rectangle. Transfer through the pasta machine, beginning at the widest setting and ending at the thinnest. Keep the pasta you are not using covered to avoid it from drying out.
- To assemble the ravioli, lay one sheet of pasta dough on a lightly floured surface and brush with egg wash.
- Drop a heaping tablespoon of the filling across one sheet of dough, 2 inches apart. Lay another sheet of pasta dough on top, and gently press around each mound of filling to let out any air pockets. Using a ravioli cutter, cut out the ravioli shapes and press to ensure the edges are sealed. Sprinkle the formed ravioli with a dusting of semolina flour to prevent sticking.
- Cook the ravioli in salted, boiling water until al dente, about 8-12 minutes. The ravioli will float to the top when ready.
- Serve the ravioli with olive oil or nutty brown butter and fresh herbs.
Notes
*To make beet puree, you can either cook beets in boiling water or roast them in the oven until tender. Once tender, peel the beets and puree them in a food processor until smooth. Measure out 1/4 cup.
You can either cook the ravioli immediately or place them on a semolina-dusted baking sheet, cover tightly with plastic wrap, and refrigerate overnight.
You can re-roll scraps of the pasta dough once to create more ravioli if needed.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 698
- Sugar: 3.3g
- Sodium: 503mg
- Fat: 29.6g
- Carbohydrates: 70.1g
- Fiber: 3g
- Protein: 39.4g
- Cholesterol: 290mg
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What can I use to substitute for the semolina flour?
I will call you a designer cook. Such creativity is innate
How romantic. I am starting to love beets more and more I juiced a beet today actually.
I loved the way you put this recipe together with the Heartbeet puns! And those lovely looking pink ravioli looks damn good. I am going to try this recipe out.
I’m pinning this! How beautiful is that ravioli! Yum, that filling would be good anytime!
This looks perfect for valentine’s day snacks. I’m not into beets though. :0)
★★★★★
This is probably the cutest ravioli I have ever seen and you made it so simple to make it at home. And I cannot believe these pink color are nature color, which makes it a perfect dish for Valentine’s day and a date night.
I never thought about making ravioli from beets. This sounds like an interesting dish.
These are really adorable! Such a perfect snack for the month of hearts!
★★★★★
These have got to be the cutest Valentine’s Dinner idea I’ve ever seen. Such a healthy list of ingredients too!
★★★★★
I got a pasta attachment for Christmas and haven’t used it yet. I think this would be the perfect recipe to start with. So cute and fun!
I love the color of Ravioli.Reading your posts is getting me interested in trying to make the dishes myself too.
This may be the cutest Valentine’s Day dinner idea in history! I have no doubt that these ravioli taste as good as they look too.
★★★★★
That ravioli looks so good! I love the heart shapes and the color from the beets.
★★★★★