Are you looking for a romantic and original dish to surprise your sweetheart on Valentine’s Day? The pink hearts filled with ricotta and hazelnuts are a perfect idea for the occasion! This easy recipe combines the sweetness of pink pasta with a creamy and crunchy filling, all garnished with sage-flavored butter. Discover how to prepare these irresistible fresh pasta hearts for a special and unforgettable dinner.
- Difficulty: Easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
- 1 1/4 cup All-purpose flour
- 1 Egg
- 3.5 oz Cooked beets
- 5 oz Cow's milk ricotta
- 0.7 oz Toasted hazelnuts
- 1 tbsp Parmigiano Reggiano DOP
- to taste Salt
- to taste Pepper
- Butter
- 3 leaves Sage
Tools
- 1 Hand Blender
- 1 Bowl
- 1 Fork
- 1 Rolling Pin
- 1 Cookie Cutter heart-shaped
- 1 Small Bowl with water
- 1 Spoon
- 1 Pot
- 1 Colander
Preparation
Blend the cooked beet with the egg until you get a smooth purée. In a bowl, pour the flour and create a well. Add the beet purée and mix with a fork. Continue kneading the dough with your hands until it forms a smooth ball. If the dough is too sticky, add flour little by little. Let it rest for 30 minutes wrapped in plastic wrap.
Reason: The beet not only gives a vibrant color to the pasta but also a delicate flavor that balances the rich filling.Coarsely chop the hazelnuts and mix them with the ricotta, Parmesan, salt, and pepper. Work it until you get a homogeneous mixture.
Reason: The mix of ricotta and hazelnuts creates a contrast of textures while the Parmesan adds flavor and a slight creaminess.Roll out the pasta with the rolling pin or using a pasta machine until you get a thin sheet. Use a heart-shaped cutter to cut the pasta. Place a teaspoon of filling in the center of half of the hearts, moisten the edges with a bit of water, overlap another heart, and seal the edges well.
Reason: A thin pasta allows you to better taste the filling and achieve perfect texture after cooking.Bring a pot of salted water to a boil and cook the filled hearts until they float to the surface, about 4-5 minutes. Meanwhile, melt the butter in a pan with the sage leaves and when the hearts are ready, gently toss them in the butter.
Reason: The butter and sage add an aromatic touch that enhances the delicate flavor of the filling.Arrange the pink hearts filled with ricotta and hazelnuts on plates and serve them hot, topping with a sprinkle of Parmesan if desired.
Notes and Variations
Alternative filling: You can substitute ricotta with creamy cheeses like mascarpone or cream cheese for an even softer filling.
Vegan variant: For a vegan version, use tofu instead of ricotta and vegan butter for the garnish.
Beet substitution: If you don’t like the taste of beets, you can prepare classic egg pasta, perhaps adding some spinach for a bright green color.
Storage
The filled hearts can be stored in the refrigerator for 1 day, well-covered.
To preserve them longer, place them on a floured tray, freeze for an hour, and then transfer them to a food bag. Cook them directly from frozen.
FAQ – Pink Hearts Filled with Ricotta and Hazelnuts
Can I use fresh beets instead of precooked ones?
Yes, but you will need to steam or boil them until soft before blending.
Can I replace the hazelnuts with another ingredient?
Sure! You can use walnuts, almonds, or even pistachios for a different taste.
Can they be prepared in advance?
Yes, you can prepare them the day before and store them in the fridge covered with a cloth.
These pink hearts filled with ricotta and hazelnuts are an irresistible dish for Valentine’s Day, but they can be prepared for any special occasion. With their colorful pasta, creamy filling, and aromatic garnish, there’s no better way to win your sweetheart’s heart. Simple, elegant, and delicious, these hearts are destined to become a favorite dish!
