Delight your loved one this Valentine’s Day with homemade ravioletti, featuring a vibrant roasted beet purée and a creamy cheese filling.

Scale

2 medium red beets

30 grams roasted beet purée

55 grams eggs

30 grams egg yolks

200 grams ’00’ pasta flour

15 grams roasted beet purée

70 grams eggs

30 grams egg yolks

200 grams ’00’ pasta flour

225 grams high-quality full-fat ricotta

170 grams soft goat cheese

55 grams finely grated Parmigiano-Reggiano

kosher salt

freshly ground black pepper

2 to 3 tablespoons minced fresh chives

zest of 1 small lemon

squeeze of lemon juice

Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes or until tender. Let cool, then peel and purée until smooth.
Prepare the dark pink dough: In a mixing bowl, combine 30 grams of roasted beet purée, 55 grams of beaten eggs, 30 grams of egg yolks, and 200 grams of pasta flour. Knead until smooth, then wrap in plastic wrap and let rest for 30 minutes.
Prepare the light pink dough: In another bowl, mix 15 grams of roasted beet purée, 70 grams of beaten eggs, 30 grams of egg yolks, and 200 grams of pasta flour. Knead until smooth, wrap, and set aside.
For the filling, in a bowl, combine ricotta, goat cheese, Parmigiano-Reggiano, salt, pepper, chives, lemon zest, and a squeeze of lemon juice. Mix until well combined.
Roll out the pink doughs and cut into squares. Place a spoonful of filling on the center of half of the squares. Top with the rest and seal edges with water.
Boil a pot of salted water and drop in the ravioletti. Cook for about 4-5 minutes until they float. Drain and serve with your favorite sauce.

Ensure to use fresh raw beets for the best color and flavor. The filling can be adjusted based on personal preference for cheese.

Keywords: valentine's day ravioletti, homemade pasta, beet purée, cheese filling, romantic dinner