Heart Shaped Ravioli in parsley and beetroot sauce
A special meal of heart shaped Ravioli, with simple flavours from parsley and vibrant colours from the beetroot, making a perfect one for your valentine’s evening.
Servings Prep Time
2people 20minutes
Cook Time Passive Time
40minutes 30minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
40minutes 30minutes
Ingredients
Pasta Dough
Filling
Sauce
Instructions
Pasta dough
  1. Sift flour on to a clean work station, sprinkle salt , create a well in the center and crack eggs in it Slowly work the flour into the eggs and keep drizzling oil and make into a soft dough Allow the dough to rest covered in a cling film..for 30 minutes Cover and keep in a cling firm Let it Rest for 30 minutes
Filling
  1. Mix the ingredients of the filling gently
Ravioli
  1. Roll a small portion of pasta dough in to a thin sheet and cut in two Place a small portion in the center of one part and apply egg white around the filling Place the other sheet of dough over it and carefully seal around the filling using the pressure of the finger Now carefully cut the raviolli using the heart shaped cutter. Now use a fork to create marks all around the edges and collect all the raviolli s in a plate dusted with flour to avoid sticking. Now simmer a pan of water with salt. Add the raviolli to the boiling water and allow to cook for 10 min They start flaoting on top once cooked Remove carefully using a large strainer
Sauce
  1. Heat the pan, add butter, add garlic and sauté till fragrant Add onions and cook till transparent Add flour and cook till raw smell goes Add beetroot puree and cook Keep adding vegetable stock to adjust the thickness Once done add salt, pepper. Add chopped parsley Now place the cooked raviolli in a pltae and pour the sauce over and around it. Garnish with parsley and parmesan cheese
Recipe Notes

Soft dough is the key to great pasta

The filling can be made ahead of time, add salt only at the time of  actual filling of pasta.

 

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