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Perfect Heart-Shaped Ravioli Recipe with Creamy Pink Vodka Sauce

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This recipe features homemade heart-shaped ravioli filled with a creamy cheese mixture and served with a silky, tangy pink vodka sauce. It’s quick, easy, and perfect for romantic occasions or cozy dinners.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup (225g) ricotta cheese, whole milk
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (30g) shredded mozzarella cheese
  • 1 teaspoon lemon zest
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced (or small yellow onion)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) vodka
  • 1 1/2 cups (360ml) crushed tomatoes
  • 1 cup (240ml) heavy cream
  • Salt and red pepper flakes, to taste
  • Fresh basil leaves, chopped, for garnish

Instructions

  1. Make the Pasta Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges until a shaggy dough forms. Knead with your hands for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  2. Prepare the Filling: In a bowl, combine ricotta, Parmesan, mozzarella, lemon zest, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning. Cover and refrigerate until ready.
  3. Roll Out the Dough: Divide dough into 2 equal parts. On a floured surface (or with a pasta machine), roll each into thin sheets about 1/16-inch (1.5mm) thick. Keep sheets covered to prevent drying.
  4. Form the Ravioli: Place one sheet on a floured board. Spoon teaspoons of filling about 1 inch (2.5 cm) apart in rows. Lightly brush dough around filling with water. Gently place the second sheet on top, pressing down around each mound to seal. Use the heart-shaped cutter to cut individual ravioli, pressing edges firmly to seal. Transfer to a floured tray.
  5. Cook the Ravioli: Bring a large pot of salted water to a boil. Drop ravioli in batches, cooking for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
  6. Make the Pink Vodka Sauce: While ravioli cooks, melt butter in a skillet over medium heat. Add shallots and garlic, sauté until translucent and fragrant (about 2-3 minutes). Pour in vodka and simmer for 4-5 minutes to cook off the alcohol. Stir in crushed tomatoes and cook another 5 minutes. Lower heat and add cream, stirring until sauce turns a soft pink hue. Season with salt and red pepper flakes.
  7. Combine and Serve: Gently toss cooked ravioli in the pink vodka sauce, letting them soak up the flavors. Garnish with fresh basil and a sprinkle of Parmesan. Serve immediately.

Notes

Rest the dough for 30 minutes to relax gluten and make rolling easier. Use water to seal ravioli edges well to prevent leaks. Don’t overcrowd the boiling pot to avoid sticking. Freeze uncooked ravioli on a tray before transferring to a bag for best results. Substitute gluten-free flour and coconut cream for dietary needs.

Nutrition

Keywords: ravioli, heart-shaped pasta, pink vodka sauce, homemade pasta, creamy sauce, romantic dinner, easy pasta recipe

Find it online: https://tempotaste.com/perfect-heart-shaped-ravioli-recipe-with-creamy-pink-vodka-sauce-easy-steps/