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Valentine's Day Heart-beet Ravioli

Recipe

Love is in the air (or the pan in this case) with this beet-tastic ravioli.

Serves: 2 people   |   Prep time: 45 minutes   |   Cooking time: 20 minutes

Italian   |   Main   |   Vegetarian

  

Ingredients

  • 50g Shallots
  • 1 Celery Stick
  • 2 Garlic Cloves  
  • 75g Soft Goats’ Cheese
  • Black Pepper

For the sauce:   

  • 15g Basil
  • 1 Garlic Clove   
  • 10ml Lemon Juice
  • 150ml Virgin Olive Oil
  • Sea Salt and Black Pepper
  • 1 x 9cm heart-shaped cutter  

  

Method

  1. Start by making the pasta.
  2. Put the cooked beetroot and eggs into a blender and blitz until smooth.
  3. Put the flour and salt into a large bowl, make a well in the centre and add the beetroot mixture.
  4. With a fork, mix in with the flour, if it’s a little dry add 1 teaspoon of olive oil.
  5. Then, turn out onto a work surface and knead for 10 minutes.
  6. Work the dough hard to stimulate the gluten.
  7. After 10 minutes, cut the dough in half – if there’s small air holes then the pasta is ready.
  8. Allow to rest for 40 minutes.
  9. To make the filling, peel the garlic and shallots and wipe the celery.
  10. Finely dice the celery, shallots and garlic together and add the goats’ cheese – season with pepper and mix well.
  11. To make the basil sauce, peel the garlic and shred the basil – put into a small blender along with the lemon juice and olive oil, season and blend to a sauce.
  12. Either using a pasta machine or a rolling pin – roll out the pasta on a floured surface as thin as you can.
  13. Using your heart cutter, cut out 24 heart shapes – any left-over pasta can be kept for another dish.
  14. Put a teaspoon of the goats’ cheese filling on top of 12 of the hearts – leaving a bit of an edge around the filling.
  15. Lightly roll out the 12 remaining hearts to make them slightly larger.  
  16. Dampen the edges of the pasta around the filling with a little water.
  17. Top each heart with another of the larger ones and crimp the edges slightly with a fork.
  18. Bring a large pan of water to the boil – add a little olive oil and some salt.
  19. Cook the pasta hearts in batches for 4/5 minutes.
  20. Keep the cooked ones warm while you cook the rest.
  21. Serve with the sauce and some grated Parmigiano cheese.