Heart Shaped Ravioli, filled with Swiss chard and ricotta. Perfect for a romantic dinner or to celebrate Valentine’s Day or any other special occasion like Father’s Day or Mother’s Day.
Even though the recipe has many steps, making fresh pasta ravioli is pretty easy. It’s easier than it sounds. Just follow my below step-by-step instructions. I’ll show you how mixing the dough both by hand and with a planetary mixer. And I’ll also show you how to make the heart shape as well.
It’s not super tricky at all, but it’s for sure made with love!
These heart shaped ravioli are excellent with a fresh tomato sauce, heavy cream or simply with oil and sage. No matter what, just remember to choose ingredients and sauces with a delicate taste, to avoid covering the flavour.
Now let’s see how to make Heart Shaped Ravioli recipe! So let’s get started.
Other tasty recipes to try:
Ingredients
For the filling
Tools
Steps
Let’s start with the pasta dough.
1) Make the ravioli dough by hand
First, make a well in the flour, break the into the well and whisk with a fork, incorporating the flour as you whisk. You may need to add lukewarm water. Add the water slowly, one tablespoon at a time.
If the dough is soft, pliable and dry to the touch, it’s ready. If not and it looks too much dry or crumbly, sprinkle with a bit of lukewarm water (a teaspoon at a time) until it becomes pliable. But if too sticky, add flour, about a teaspoon at a time, until you can handle it well.
Turn the dough onto a lightly floured surface. Knead for some minutes, until smooth and elastic. Roll the dough into a smooth ball, cover with a kitchen towel (or plastic wrap) and let it rest for at least 30 minutes.
2) Make the ravioli dough with the planetary mixer
In the bowl of a planetary mixer fitted with the paddle attachment, mix the flour for 10 seconds. Then add the eggs, with the motor running.
Mix on low speed until the eggs are well incorporated. Then increase to medium-high speed, until the dough is smooth and elastic. You may need to add lukewarm water. Add the water slowly.
If the dough is soft, pliable and dry to the touch, it’s ready. If not and it looks too much dry or crumbly, sprinkle with a bit of lukewarm water (a teaspoon at a time) until it becomes pliable. But if too sticky, add flour, about a teaspoon at a time, until you can handle it well.
Turn the dough onto a lightly floured surface. Knead for some minutes, until smooth and elastic. Roll the dough into a smooth ball, cover with a kitchen towel (or plastic wrap) and let it rest for at least 30 minutes.
3) Prepare the filling
As the dough rests, clean the swiss chard (or spinach) and boil it quickly. Once cooked, cool slightly before squeezing as much of the excess water from it as possible, then chop it. If you prefer, you can sautée in a pan with some extra-vergin olive oil
Once lukewarm, add to a bowl with the ricotta, grated parmesan, salt, pepper, nutmeg and stir; finally, add the egg. Mix well and let it rest in the refrigerator.
4) Rolling the past dough using a pasta rolling machine
Unwrap the dough and cut into 2 pieces. Keep any pasta you are not working with covered with a kitchen towel or plastic wrap. Flatten one piece of the pasta dough between your hands until it is 0,5 inch ( 1-2 cm) thick
Dust the roller with flour and pass the flattened dough through the pasta machine on the widest setting.
Then fold it into thirds and pass through again, rotating the side you start with .
Repeat until the dough is smooth then gradually decrease the setting until you achieve a thickness of 0,05 inch (1,5 mm).
5) Fill and shape the ravioli
Lay a pasta sheet on a lightly floured surface then place around 1/2 tbsp of stuffing on the pasta sheet with the help of a spoon. Lay the second sheet of pasta over the first, trying to eliminate the air from the inside.
TIP: I pressed the cutter into the dough to make a mark before adding the stuffing. In this way it’s easier to know where to put the filling exactly in the middle.
Cut out the ravioli with the heart cookie cutter and press well to imprint the dough; use the tines of a fork to go over all the edges.
Place them on lightly floured paper trays.
Here they are. Heart Shaped Ravioli are ready. Enjoy!
Buon appetito.
Storage
You can store the Heart Shaped Ravioli in the freezer for up to 1 month. Just leave them on the trays, slightly spaced apart, and once frozen, place them, already dosed, inside food bags. Put them back in the freezer. When you plan to reuse them, simply dip them in boiling salted water, without letting them thaw.
Tips and Tricks
– You can make your heart shaped ravioli with a hand-cranked pasta rolling machine or with the attachment roller to the planetary mixer. If you don’t have either, roll out the pasta with a rolling pin.
If you like my recipes, follow me on my Facebook page here or on Pinterest here. This simple action helps the growth of this blog and makes me very happy 🙂
Varied doses for servings
On the page there are affiliate links on which you get a small share of revenues, without price changes.