Photo Credit: Elizabeth Newman
What could be more festive for Valentine’s Day? These delicious cheese ravioli are surprisingly easy to make – especially when you have a loved one to help you assemble them. You can use just about any size of a heart-shaped cookie cutter, but you might need to adjust the amount of filling you use!
A great thing about this recipe is you can assemble all of the ravioli a few hours before you need to cook them – even the morning of. Just place them on the sheet pan with plenty of semolina flour (so that nothing sticks – even sprinkle it on any pieces that might overlap!) and set in the fridge uncovered until it’s time to cook.
Heart-Shaped Cheese Ravioli In Pink Sauce
For The Ravioli Dough:
For The Filling:
- 1 cup whole milk ricotta cheese, drained
- 3/4 cup grated Pecorino Romano, or another sheep’s milk cheese, such as Cacciota
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 1/2 teaspoon dry oregano
- 1 large egg
- 1/2 teaspoon kosher salt
- For the filling: In a medium bowl mix together the ricotta, Pecorino, Parmigiano Reggiano, oregano, egg and salt. Set aside.
- For the pasta dough: Prepare a sheet tray by dusting it with at least ¼ cup semolina flour. This is where the assembled ravioli will go before cooking. Prepare a small bowl with water for your work station.
- Following the instructions for Giada’s fresh pasta dough, roll the dough out into thin sheets using your preferred method.
- Cut the first rolled-out dough sheet in half – both halves should be about 1 foot long each. Place small mounds of filling, about 1 ½ - 2 teaspoons each, in 2 rows of 6 on the sheet of dough. Dipping your fingertips into the water in your small bowl, lightly dab around the mounds of filling to just slightly moisten – do not get it overly wet. Gently drape the second half of the dough sheet on top, using your fingers to press down on the unfilled edges to seal, trying to get rid of any extra air. Using a small heart-shaped cookie cutter, or 2 1/2-inch round cookie cutter, cut out the ravioli. Lightly press down on the edges to seal. Set your assembled ravioli aside on the flour-dusted sheet tray.
- Bring a large pot of water to a boil. Season with salt.
- For the sauce: Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the red pepper flakes and cook an additional 2 minutes. Add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Set the heat to low and stir in the tomato puree and cream and simmer for 7-8 minutes, stirring occasionally.
- In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon and place directly into the tomato sauce. Gently stir to coat. Serve with fresh basil.