Homemade Ricotta Ravioli Hearts
Homemade Ricotta Ravioli Hearts. Love is in the air this weekend with these adorable homemade ravioli hearts! Topped with a Pomi tomato marinara sauce and loads of fresh basil. Super simple recipe but perfect for a Valentine’s Day dinner at home !! Anyone else as excited for Valentine’s Day as we are?!
So every year on Valentine’s Day, we always have a family dinner. We exchange a few gifts, have some fun cocktails, and make a pretty decadent meal. I have always loved this tradition. Growing up, I always looked forward to Valentine’s Day because my parents always made it special for us. Good food, a little gift exchange, and now that my brother and I are older…bring on the cocktails !!
Anyway one of the dishes we always make for Valentine’s dinner is raviolis. We usually buy heart shaped ones from the store, but this year we thought we would go all out and make our own.
A little back story. We tried making these last weekend and it was kind of a fail. We tried doing red heart raviolis using pureed beets. Sooo….they started out looking amazing. You guys might have seen them on our Instagram story. However, once we started cooking them, they turned a really strange pale color and let’s just say that wasn’t very picture worthy. Especially when you’re kind of a perfectionist like myself when it comes to photography.
So this weekend we went for again. This time with just plain old white dough. Added a little color with the marinara sauce. A little sprinkle of basil for extra flavor. Let’s just say this week they turned out much better. So here you have it! Our very own special homemade heart shaped raviolis!!
Ingredients
For the Dough
4 eggs
3 cups flour
1 tablespoon olive oil
pinch of salt
For the Filling
15 ounces ricotta cheese
salt and pepper
2 tablespoons fresh parsley; chopped
2 tablespoons fresh basil; chopped
For the Sauce
2 (26 ounce) containers Pomi chopped tomatoes
1/2 cup butter
1 large onion; sliced
salt
handful of fresh basil leaves
Directions
Mix all the dough ingredients. Form into a ball. Cut the dough in half. Roll the dough out with a rolling pin to flatten. Run each piece of dough through the widest setting of your pasta maker. Do this twice. Change to the thinest setting, and run the dough through again. Set each sheet down on a board or countertop.
Meanwhile mix the filling ingredients together. Place a dollop of filling on one of the lengths of dough about two inches apart. Place the other length of dough over top. Press the dough around the filling to eliminate excess air. Use your ravioli cutter and press firmly around each dollop of filling. Sprinkle with extra flour to prevent sticking.
In a medium sauce pan, place the Pomi tomatoes, butter, onion, and sprinkling of salt. Cover the pot and cook over moderately high until bubbling. Lower to a simmer and cook 35 - 45 minutes or until the butter separates. Remove from heat and add basil.
Bring a large pot of generously salted water to a boil. Carefully add the ravioli. Cook until they rise to the top. Cook another 10 minutes. Drain and serve with marinara sauce.
