Pink Four Cheese Heart Shaped Ravioli

These Valentine's Day homemade pink four cheese heart shaped ravioli are delicious, fun to make, slightly elevated, filled with the perfect combination of cheeses, and tossed in a buttery white wine vinegar sauce.

Ingredients

Servings: 2

Pink Pasta Dough

  • 2 cups flour
  • 2 eggs
  • 6 tbsp beet juice

Four Cheese Filling and White Wine Vinegar Butter

  • 6 ounces ricotta
  • 1/2 cup mozzarella, shredded
  • 1/3 cup fontina, shredded
  • 1/8 cup parmesan, grated, plus additional for serving
  • 1 egg
  • kosher salt
  • black pepper
  • 1 egg (for egg wash)
  • 3 tbsp butter
  • 1-2 tsp white wine vinegar

Instructions

Pink Pasta Dough

  1. Add flour to a medium bowl. Make a well and crack the eggs into the well. Scramble the yolks with a fork, then pour the beet juice into the eggs. Using the fork, mix the flour and eggs together. Once combined, remove from bowl and knead by hand on lightly floured surface until smooth and consistent in color, about 10 minutes.
  2. Set on counter and cover with a bowl. Let rest for 30 minutes while you prepare the filling.

Four Cheese Filling and White Wine Vinegar Butter

  1. Combine ricotta, mozzarella, fontina, parmesan, 1 egg, and salt and pepper in a medium bowl. Set in fridge until ready to use.
  2. When pasta has rested for 30 minutes, set on lightly floured surface and cut into 4 pieces. Take one piece and flatten it with your hand, then put the others back under the bowl. Dust it with flour and feed it through the widest setting of a pasta maker attachment for a stand mixer. Feed it through once more on this setting. Increase the setting and feed it through twice. Repeat until the setting is on 4 and the pasta dough has been run through 8 times. Set sheet aside and repeat with another piece.
  3. Beat the additional egg in a small bowl with splash of water.
  4. Brush the smaller of the two sheets of dough with the egg wash. If using a heart shaped cookie cutter, lightly press down on bottom sheet to see how far apart each will be. Place 1 1/2 to 2 tablespoons of the filling in the middle of each heart outline. Carefully place the other sheet over the bottom one. Press down around each mound of filling to release the air bubbles and seal the pasta. Using the cookie cutter or a knife, cut out each heart shaped ravioli. The number of ravioli will depend on the size of your cookie cutter. Place on parchment-lined baking sheet.
  5. Repeat with remaining two pieces of dough and filling, placing finished ravioli in the freezer while you make the white wine vinegar butter.
  6. Bring a large pot of salted water to a boil.
  7. Melt butter in a large sized skillet over medium heat. Add white wine vinegar and decrease heat to low.
  8. Add ravioli to salted boiling water in batches if needed, and cook, stirring occassionally, until they float to top, about 4-5 minutes if partially frozen.
  9. Drain and add to butter sauce, tossing to coat. Serve immediately, topped with additional parmesan.

NOTES

There may be leftover filling depending on the size of your ravioli.

Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour and 25 minutes