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.
I mentioned they are easy and fun to make because the dough is not resistant, it rolls out very easily and doesn’t stick, and the filling takes less than 10 minutes to make.
For an occasion like Valentine’s Day, pink ravioli with lean filling can make a difference if you plan to prepare lunch or dinner with your own hands because you can make them in advance and store them in the fridge, or like I did, prepare the dough the day before, seal it in plastic wrap, and put it in the fridge. The next day, prepare the filling and roll out the dough.
I’ll be honest, I really relaxed while preparing this recipe and when I served the dishes at the table, I received many compliments for both the appearance (because we eat with our eyes too) and the taste.
If, like me, you love to impress and do things with your own hands, organize yourself and prepare the pink ravioli with lean filling for Valentine’s Day or for any occasion that matters to you.
READ THE TIPS AND FAQ AT THE END OF THE RECIPE.
YOU MIGHT ALSO LIKE:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients
- 1 1/3 cups all-purpose flour
- 3.5 oz red beets, cooked, boiled
- 1 egg (medium)
- 1 pinch fine salt
- 7 oz frozen spinach
- 2 tablespoons extra virgin olive oil
- garlic powder (or fresh)
- fine salt (to taste)
- 3.5 oz cow's milk ricotta
- cooked spinach
- 1 oz grated Parmesan cheese
- nutmeg
Tools
- 1 Blender
- 1 Stand Mixer
- 1 Work Surface
- 1 Cookie Cutter
Steps
– Knead with a stand mixer or by hand as explained in the fresh pasta article; then let the dough rest for about 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 over low heat for about 10 minutes. Once they cool, squeeze them well to remove all the water.
– Place the squeezed spinach, Parmesan cheese, and nutmeg in a food processor or blender.
– Add the ricotta and blend everything until you get a creamy and well-mixed filling, then place it in a piping bag without a nozzle.
– Dust the work surface with a little semolina, roll out a thin sheet with a rolling pin, and then cut the dough with a heart-shaped cutter. Squeeze a small dollop of lean filling in the center.
– Close with another heart of pasta and seal the edges with a fork.
Tips:
Both the dough and the filling can be prepared in advance and stored in the fridge.
FAQ (Questions and Answers)
I don’t have a piping bag, how do I fill them?
– Use a teaspoon and don’t fill too much, otherwise, the ravioli will open while cooking.
Can they be frozen?
– Yes, first place them on a tray spaced apart, once frozen you can close them in 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 I use a pasta machine?
– The dough can be rolled out either by hand or with a pasta machine.
