The recipe for pink ravioli with lean filling is perfect for Valentine’s Day or any other occasion.
Easy and fun to make, they are suitable for everyone and can be dressed with butter and sage, or with a fish sauce or fresh tomato.
As I said, they are easy and fun to make because the dough is very compliant, rolls out easily, and doesn’t stick, and the filling takes less than 10 minutes to make.
For an occasion like Valentine’s Day, the pink ravioli with lean filling can make a difference if you plan to prepare lunch or dinner with your own hands, as you can prepare them in advance and store them in the fridge, or as I did, make the dough the day before, wrap it in plastic wrap, and store it in the fridge. The next day, prepare the filling and roll out the dough.
To be honest, I found preparing this recipe quite relaxing, and when I served the dishes at the table, I received many compliments for both the appearance (because presentation matters) and the taste.
If you like to impress and make things with your own hands, organize yourself and prepare the pink ravioli with lean filling for Valentine’s Day or for an occasion that is dear to you.
READ THE TIPS AND F.A.Q. AT THE END OF THE RECIPE.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients
- 2 cups all-purpose flour
- 3.5 oz red beets, cooked, boiled
- 1 egg (medium)
- 1 pinch fine salt
- 7 oz spinach, frozen
- 2 tablespoons extra virgin olive oil
- garlic powder (or fresh)
- fine salt (to taste)
- 3.5 oz cow ricotta
- spinach, cooked, boiled
- 1 oz grated Parmesan cheese
- nutmeg
Tools
- 1 Blender
- 1 Stand Mixer
- 1 Kneading Board
- 1 Cutter
Steps
– Knead with the stand mixer or by hand as explained in the article about fresh pasta; then let the dough rest for half an hour in the fridge wrapped in plastic wrap.
– Cook the frozen spinach directly in a pan with garlic and oil; cover with a lid and cook on low heat for about 10 minutes. As soon as they cool, squeeze them well to remove all the water.
– Put the squeezed spinach, Parmesan, and nutmeg in the blender or food processor.
– Add the ricotta and blend everything until you get a creamy and well-mixed consistency, then place it in a piping bag without a nozzle.
– Lightly dust the kneading board with semolina, roll out a thin sheet with a rolling pin, then cut the dough with a heart-shaped cutter. Squeeze a tuft of lean filling in the center.
– Close with another heart of dough and seal the edges with a fork.
For cooking: bring salted water to a boil and drop the ravioli in. When they rise to the surface, like gnocchi, they are ready. However, check one because it depends a lot on the thickness of the pasta. I dressed them with a simple sauce of yellow cherry tomatoes and basil.
Tips:
Both the pasta and the filling can be prepared in advance and stored in the fridge.
FAQ
I don’t have a piping bag, how do I add the filling?
– Use a teaspoon and do not overfill, otherwise the ravioli will open during cooking.
Can they be frozen?
– Yes, first place them on a tray spaced apart, once frozen you can transfer them into a bag. This way the ravioli won’t stick together, and you can use the amount you need by defrosting them in the fridge the night before.
Can a pasta machine be used?
– The pasta can be rolled out either by hand or with a pasta machine.
