I have to admit, making this Valentine’s Day Ravioletti Recipe was one of the most fun and visually rewarding things I’ve done in the kitchen. From mixing vibrant beet-infused doughs to carefully filling each delicate pasta parcel, I felt like I was crafting a tiny edible bouquet.

The flavors are as delightful as the colors, with creamy cheeses and a hint of lemon zest making every bite feel special. For a comforting twist, you can also enjoy recipes like Ginger Chicken and Rice Soup with Bok Choy Recipe alongside this pasta.

Sharing this dish on Valentine’s Day feels like giving a gift you can eat. I promise, once you try it, it’ll become your go-to date-night recipe too.

Ingredients

Here’s everything you need to make this beautiful and delicious dish.

For the roasted beet purée

2 medium red beets, cleaned
Pro tip: Always use fresh raw beets. Pre-cooked beets won’t give the same vibrant color or flavor.

For the dark pink dough

30 grams roasted beet purée (about 2 tablespoons)
55 grams egg (1 large)
30 grams egg yolks (2 large)
200 grams ‘00’ pasta flour or all-purpose flour (1⅓ cups)
Pro tip: ‘00’ flour gives a silky, tender pasta texture, but all-purpose works in a pinch.

For the light pink dough

15 grams roasted beet purée (1 tablespoon)
70 grams eggs (about 1½ large eggs, whisked together)
30 grams egg yolks (2 large)
200 grams ‘00’ pasta flour or all-purpose flour (1⅓ cups)
Pro tip: Each dough makes enough for 2 servings. Double for more.

For the filling

225 grams high-quality full-fat ricotta
170 grams soft goat cheese
55 grams finely grated Parmigiano-Reggiano
Kosher salt & freshly ground black pepper
2–3 tablespoons minced fresh chives
Zest of 1 small lemon
Optional: squeeze of lemon juice

For serving

115 grams unsalted butter, cold and cut into tablespoons
Kosher salt
50 grams raw walnuts, toasted, salted, and coarsely chopped
Fresh mint leaves, dill fronds, and extra minced chives

Note: Several serving suggestions and adjustments are provided below to ensure this recipe serves 4–6.

Variations

You can easily adjust this recipe to suit dietary preferences or enhance the flavors:

Swap goat cheese with mascarpone, creamy feta, or extra ricotta for a dairy-free option.
Use gluten-free pasta flour if you’re avoiding gluten.
Add a pinch of smoked paprika or nutmeg to the filling for a subtle warmth.
Experiment with other colorful vegetables like pumpkin or carrot purée for seasonal variations. You can also enjoy similar flavor profiles in dishes like Caramelized Soy Chicken in Garlic Ginger Broth with Rice for a complete meal experience.

Cooking Time

Prep Time: 45–60 minutes (including beet roasting and dough resting)
Cooking Time: 5–10 minutes (pasta + butter sauce)
Total Time: 1 hour to 1 hour 15 minutes

Equipment You Need

Oven: for roasting the beets.
Small deep baking dish or loaf pan: to hold the beets while roasting.
Blender or food processor: to purée beets and mix the filling smoothly.
Rolling pin or pasta machine: to roll out the dough evenly.
Fluted cookie cutter or ravioli mold: to shape the ravioletti.
Large pot: for boiling the pasta.
Skillet or sauté pan: to melt butter and finish the pasta.
Slotted spoon or spider sieve: for transferring cooked pasta.

How to Make Valentine’s Day Ravioletti Recipe

Roasted Beet Purée

Roasting the beets brings out a natural sweetness and makes the colors vibrant. Place trimmed beets cut-side down in a baking dish with a bit of water. Cover with foil and roast at 400°F for 45–60 minutes until tender. Once slightly cooled, peel and purée until smooth.

Preparing the Doughs

Combine beet purée, eggs, and yolks in a bowl or food processor. Mix until fully incorporated, then knead into a smooth dough. Cover and let rest for 30 minutes to 2 hours to relax the gluten for easier rolling.

Making the Filling

Pulse ricotta, goat cheese, and Parmigiano-Reggiano in a food processor until smooth. Add chives and lemon zest, mixing just until combined. Optionally, squeeze in a little lemon juice for brightness. Keep the filling in a piping bag or bowl in the fridge until ready to assemble.

Assembling the Ravioletti

Roll out the dough thinly and cut into desired shapes using a fluted cookie cutter or ravioli mold. Pipe or spoon a small amount of filling onto each piece and fold over to seal. Ensure the edges are tight to prevent filling from leaking during cooking.

Cooking the Pasta

Boil a large pot of salted water and gently drop in the ravioletti. Cook 2½–3 minutes until tender. Meanwhile, melt butter in a skillet over low heat, whisking in pasta cooking water to create a smooth sauce. Transfer cooked pasta to the pan and coat in the butter.

Serving

Plate the ravioletti and spoon extra butter sauce on top. Sprinkle toasted walnuts and fresh herbs over the pasta for a visually stunning finish. Serve immediately for best texture and flavor.

Additional Tips for Making this Recipe Better

I always taste the filling before piping; it helps me adjust salt and lemon for perfect balance.
Make the beet purée a day ahead—it actually intensifies the flavor.
Don’t overfill the pasta; a little goes a long way to keep the edges sealed.
Use a fresh egg wash around the edges if you find the dough isn’t sealing well.

How to Serve Valentine’s Day Ravioletti

Serve these delicate pasta parcels on a flat, light-colored plate to let the pink hues pop. I like adding extra fresh herbs like chives and dill for color contrast. A few strategically placed walnuts or a tiny drizzle of olive oil makes the presentation restaurant-quality.

Nutritional Information

Here’s a general idea per serving:

Calories: ~420 kcal
Protein: 15g
Carbohydrates: 35g
Fat: 25g
These are estimates and vary depending on portion size and butter usage.

Make Ahead and Storage

Refrigerating: Store assembled, uncooked ravioletti in a single layer in an airtight container for up to 1 day.
Freezing: Arrange uncooked ravioli on a tray to freeze individually, then transfer to a zip-top bag for up to 2 months. Cook from frozen for best results.
Reheating: Gently reheat in simmering salted water for a few minutes, then toss with warm butter sauce.

Why You’ll Love This Recipe

I have a few reasons why this dish is perfect for Valentine’s Day or any special occasion:

The colorful beet doughs make every plate a visual delight.
Creamy, tangy filling balances beautifully with rich butter sauce.
Quick cooking time keeps preparation stress-free.
Highly versatile—you can swap cheeses, nuts, or herbs to match preferences.
Perfect for a romantic dinner or to impress friends with a festive, handmade pasta bouquet.

Ash Tyrrell