Creamy Heart Shaped Ravioli Recipe with Easy Velvety Pink Sauce
A comforting and playful ravioli recipe featuring heart-shaped pasta filled with a creamy ricotta and parmesan mixture, served with a silky pink tomato-cream sauce. Perfect for quick, cozy dinners with a touch of whimsy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 ravioli servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 large eggs (room temperature)
- 1 tablespoon olive oil (for dough)
- ½ teaspoon salt (for dough)
- 1 cup (250 g) ricotta cheese, well-drained
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
- Pinch of nutmeg
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for sauce)
- 2 cloves garlic, minced
- 1 cup (240 ml) tomato sauce
- ½ cup (120 ml) heavy cream
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
Instructions
- In a large bowl, combine 2 cups all-purpose flour with ½ teaspoon salt. Create a well in the center and crack in 2 large eggs and 1 tablespoon olive oil. Using a fork, gently mix the eggs and oil, gradually incorporating the flour from the edges until a shaggy dough forms (about 10 minutes).
- Transfer dough to a lightly floured surface and knead vigorously for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- Meanwhile, in a bowl combine 1 cup ricotta cheese, ½ cup grated Parmesan, 2 tablespoons chopped fresh basil, a pinch of nutmeg, and salt and pepper to taste. Mix gently until smooth and well blended.
- Divide rested dough into two equal parts. Roll out one portion on a floured surface until thin—about 1/16 inch (1.5 mm). Use a heart-shaped cutter to cut out shapes.
- Place about a teaspoon of filling in the center of half the hearts. Brush edges lightly with water, then top with remaining hearts, pressing edges firmly to seal. Use a fork to crimp edges for extra security.
- Bring a large pot of salted water to a boil. Gently drop ravioli in batches; they’ll float to the surface in 3-4 minutes when done. Remove with a slotted spoon and set aside on a warm plate.
- While ravioli cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves minced garlic, sauté until fragrant (about 30 seconds). Stir in 1 cup tomato sauce, simmer for 3 minutes. Reduce heat to low and stir in ½ cup heavy cream. Season with salt and pepper. Keep warm.
- Plate ravioli and spoon generous amounts of the pink sauce over. Garnish with fresh basil leaves.
Notes
If dough is too dry, add water teaspoon by teaspoon; if too sticky, add flour sparingly. Resting dough is crucial for easier rolling. Drain ricotta well to avoid soggy filling. Use water to seal edges and crimp with a fork to prevent filling leakage. Don’t overcrowd boiling water to avoid sticking. Dough can be refrigerated up to 24 hours before use. Uncooked ravioli freeze well on a baking sheet before transferring to a bag. For dairy-free, swap ricotta with tofu blend and heavy cream with coconut cream. For gluten-free, use almond flour and tapioca starch with xanthan gum.
Nutrition
- Serving Size: About 6 ravioli per
- Calories: 350
- Fat: 15
- Carbohydrates: 30
- Protein: 14
Keywords: ravioli, heart shaped pasta, creamy sauce, pink sauce, ricotta filling, homemade pasta, easy dinner, romantic meal