Heart Shaped Ravioli Recipe Best Rose Cream Sauce for Romantic Dinner

Let me tell you, the moment you catch the first whiff of homemade pasta dough mingling with the buttery aroma of simmering rose cream sauce, you know you’re in for something unforgettable. The kitchen fills with a dreamy scent—rich, creamy, just a hint floral thanks to the delicate touch of rosewater. The first time I made heart shaped ravioli, I was standing at my grandmother’s kitchen table, flour dusting my nose, hands sticky but happy. There’s this magic that happens when you press those little pockets together, sealing love (and cheese!) inside each one. You pause, maybe even giggle at how lopsided your first few hearts are, and realize you’re creating a moment to remember.

Honestly, I wish I’d stumbled on this recipe years ago—back when Valentine’s Day was just pizza and Netflix, or when anniversaries meant takeout sushi. There’s something about the pure, nostalgic comfort of homemade pasta, especially when it’s shaped like a heart, that makes any occasion feel ten times more special. My family couldn’t stop sneaking ravioli off the tray while they cooled (and I can’t really blame them). Even my skeptical brother—who claims he’s not a “pasta person”—ended up asking for seconds.

This heart shaped ravioli recipe isn’t just for romantic dinners (though, trust me, it’s a showstopper for those). It’s perfect for anniversaries, birthdays, or even just a rainy weekend when you need some edible joy. It’s the kind of dish that brightens up your Pinterest board and your dinner table. The rose cream sauce—subtle, dreamy, and completely swoon-worthy—turns every bite into a warm hug. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and it’s become a staple for family gatherings, at-home date nights, and those moments you just want to spoil yourself or someone you love. You’re going to want to bookmark this one!

Why You’ll Love This Heart Shaped Ravioli Recipe

When I say this heart shaped ravioli recipe with rose cream sauce is a keeper, I’m pulling from a lot of kitchen experience—and a little bit of romantic nostalgia, too. You know what? Every time I make these, I learn something new and fall a little more in love with the process. Whether you’re a pasta newbie or a seasoned home cook, here’s exactly why you’ll be hooked:

• Quick & Easy: Comes together in about 1 hour, so you’re not spending your whole day in the kitchen. Perfect for last-minute celebrations or when you want to impress without the stress.
• Simple Ingredients: No need for fancy shopping trips! Most of what you need is already in your pantry or fridge—flour, eggs, ricotta, and a splash of cream.
• Perfect for Special Occasions: Whether it’s Valentine’s Day, an anniversary, or just a “let’s make tonight special” moment, these heart shaped ravioli steal the show every time.
• Crowd-Pleaser: Seriously, kids and grown-ups alike can’t resist the fun shape (and creamy filling). It’s a conversation starter and an Instagram favorite, too.
• Unbelievably Delicious: The filling is cheesy and savory, while the rose cream sauce adds a subtle floral note and a velvety texture. It’s comfort food with a twist that makes your taste buds do a happy dance.

What sets this ravioli recipe apart? For one, the rose cream sauce isn’t just a novelty—it’s the perfect balance of rich, silky cream and a touch of rosewater (just enough for elegance, never overpowering). I blend the ricotta filling until it’s extra smooth, and use heart-shaped cutters for that Pinterest-worthy look. This isn’t just another stuffed pasta—it’s a memory in the making. I’ve found that even skeptical eaters (my husband, for instance) are always won over by the gentle floral notes and the joy of eating something made with care.

It’s the kind of recipe you close your eyes over after the first bite, savoring every creamy, cheesy mouthful. Somehow, it manages to be both decadent and light. At the same time, it’s friendly for dietary tweaks—swap in gluten-free flour, or use dairy-free options, and it’s still delicious. Whether you’re cooking for two or a dinner party, this is the kind of dish that makes any meal feel like a celebration.

What Ingredients You Will Need

This heart shaped ravioli recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these ingredients are pantry staples, and the best part? They’re easy to swap or adapt for dietary needs or seasonal touches.

For the Ravioli Dough:

• 2 cups (250g) all-purpose flour (plus extra for dusting)
• 3 large eggs (room temperature)
• 1 tablespoon olive oil (extra virgin preferred for flavor)
• 1/2 teaspoon salt
• 1-2 tablespoons water (as needed, for texture)

For the Ricotta Filling:

• 1 cup (250g) ricotta cheese (I recommend Galbani or BelGioioso for creaminess)
• 1/4 cup (30g) grated Parmesan cheese (freshly grated gives the best flavor)
• 1/2 cup (100g) shredded mozzarella cheese
• 1 large egg yolk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

For the Rose Cream Sauce:

• 1 cup (240ml) heavy cream
• 2 tablespoons (30g) unsalted butter
• 1/4 cup (60ml) dry white wine (optional, but adds depth)
• 1 tablespoon tomato paste
• 1 teaspoon rosewater (look for culinary-grade; Nielsen-Massey is reliable)
• 1/4 cup (30g) grated Parmesan cheese
• Salt and pepper to taste

Optional Garnishes:

• Fresh basil leaves (for color and a fresh finish)
• Crushed pink peppercorns (for a subtle spice and visual appeal)
• Edible rose petals (if you can find them—so pretty for serving!)

Ingredient Notes: If you need a gluten-free version, swap the all-purpose flour for your favorite gluten-free blend (Cup4Cup works well). Dairy-free? Use almond ricotta and coconut cream for the sauce. During summer, a handful of fresh herbs in the filling adds brightness. If you don’t have rosewater, you can skip it—the sauce is still lovely, just less floral. And honestly, don’t stress if your ingredients aren’t fancy brands. Homemade pasta is forgiving!

Equipment Needed

• Large mixing bowl: For combining dough and filling ingredients.
• Rolling pin: Essential for rolling out pasta dough. If you have a pasta machine, it makes things quicker (I use my old hand-crank machine—still works wonders).
• Heart-shaped cookie cutters: About 2.5 inches wide is ideal. If you don’t have one, use a knife and trace a heart shape from parchment paper. (I’ve done this more than once!)
• Small spoon or piping bag: For adding filling without making a mess.
• Pastry brush: Helps seal the ravioli edges with egg wash or water.
• Pot: For boiling ravioli. Any deep saucepan works.
• Skillet: For making the rose cream sauce.
• Slotted spoon: For lifting ravioli out of boiling water gently.
• Baking sheet and kitchen towel: To rest and dry ravioli before cooking.

If you’re on a budget, don’t worry—most tools are things you already own. Heart-shaped cutters can be found at craft stores for a couple bucks, and a rolling pin can be substituted with a clean wine bottle (done that plenty of times!). Pasta machines are nice, but not essential. Just remember to wipe down and dry everything well after handling dough—sticky flour can gunk up rollers and cutters if left too long.

Preparation Method

1. Make the Pasta Dough:

   Pour 2 cups (250g) flour onto a clean work surface. Make a well in the center and add 3 eggs, 1 tablespoon olive oil, and 1/2 teaspoon salt. Using a fork, gently whisk eggs and oil, gradually incorporating flour from the edges. Knead until a smooth, elastic dough forms—about 8-10 minutes. If dry, sprinkle in 1-2 tablespoons water. Dough should be soft but not sticky. Wrap in plastic and let rest at room temperature 30 minutes.

2. Prepare the Ricotta Filling:

   In a bowl, mix 1 cup ricotta, 1/4 cup Parmesan, 1/2 cup mozzarella, 1 egg yolk, 1/4 teaspoon nutmeg, salt, and pepper. Blend well until creamy and uniform. Taste for seasoning—don’t be shy with pepper! If too loose, add a bit more Parmesan. Cover and chill until needed.

3. Roll and Cut the Ravioli:

   On a floured surface (or using a pasta machine), roll dough into thin sheets—about 1/16 inch (2mm) thick. Cut out heart shapes using your cutter. You’ll need pairs for each ravioli.

   Note: If dough springs back, let it rest 5 more minutes. You want it thin but sturdy.

4. Fill and Seal:

   Place 1 teaspoon filling in the center of half the hearts. Brush edges with water or beaten egg. Top with another heart, pressing edges to seal. Crimp with a fork for a decorative touch.

   Tip: If filling leaks out, use less or chill filling longer. Don’t overstuff!

5. Dry the Ravioli:

   Lay ravioli on a floured towel or sheet pan. Let dry 10-15 minutes. (Prevents sticking when boiling.)

6. Cook the Ravioli:

   Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking 3-4 minutes or until they float and edges are tender. Lift out with a slotted spoon.

   Watch for: Ravioli bursting means water’s too rough or dough was too thin.

7. Make the Rose Cream Sauce:

   In a skillet, melt 2 tablespoons butter over medium heat. Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1/4 cup wine (if using), simmer until reduced by half. Pour in 1 cup heavy cream, stirring constantly. When sauce thickens (about 4-5 minutes), add 1 teaspoon rosewater and 1/4 cup Parmesan. Season with salt and pepper. Keep warm.

   Smell check: Sauce should be creamy, with just a hint of floral aroma.

8. Serve:

   Arrange ravioli on plates. Spoon rose cream sauce over, then garnish with basil, pink peppercorns, and (if you have them) edible rose petals. Serve immediately!

   Personal tip: Always taste one ravioli before serving, just to make sure they’re perfect. And, yes, you get to call it “quality control.”

Cooking Tips & Techniques

Making heart shaped ravioli with rose cream sauce taught me a few lessons, some the hard way (rip to the batch that exploded in boiling water). Here are my best tips for foolproof results:

• Keep the Dough Covered: Pasta dough dries out fast, so always keep it wrapped or under a damp towel when not rolling.
• Don’t Overstuff: It’s tempting to load up the filling, but too much makes sealing tricky and can cause bursting. Less is more!
• Seal Well: Press edges firmly and use a fork to crimp. If you’re worried, brush with extra egg wash.
• Gentle Boil: Rolling boil = ravioli carnage. Use a gentle simmer for delicate shapes.
• Rosewater Caution: A little goes a long way. Start with 1/2 teaspoon, taste, and add more if needed. Too much can taste soapy—trust me, learned that the hard way.
• Multitasking: While dough rests, prep your filling and sauce ingredients. Efficiency is key!
• Consistent Thickness: If you don’t have a pasta machine, make sure your dough is the same thickness throughout, or some ravioli will cook faster than others.
• Testing: Cook a single ravioli first to check seasoning and texture. It’s a lifesaver.

Honestly, even if your hearts are a little wonky, or your sauce is a tad thick, the flavors always shine. Practice makes perfect, and after a few tries, you’ll have a rhythm that feels almost meditative. Plus, there’s something wonderful about making pasta with loved ones—it turns dinner into a memory.

Variations & Adaptations

You can customize this heart shaped ravioli recipe in so many ways! Here are a few tried-and-true tweaks (with a personal favorite thrown in):

• Gluten-Free: Use a 1:1 gluten-free flour blend, like Cup4Cup. The texture is slightly different, but the flavor is still wonderful.
• Dairy-Free: Substitute almond ricotta and coconut cream for the filling and sauce. I’ve made this for vegan friends—just skip the egg and use nutritional yeast for a cheesy flavor.
• Spinach Filling: Add 1/2 cup cooked, squeezed-dry spinach to the ricotta mixture for an earthy twist. Kids don’t even notice the veggies!
• Meat Lovers: Mix in cooked, crumbled Italian sausage or prosciutto with the cheese filling for a heartier bite.
• Seasonal Herbs: In spring, add fresh chopped basil or chives. In autumn, a pinch of sage is lovely.
• Baking Instead of Boiling: Lay filled ravioli on a baking sheet, brush with olive oil, and bake at 375°F (190°C) for 10 minutes. Edges get crispy—so fun for appetizers!

My personal go-to? I swap out the mozzarella for goat cheese and add a touch of lemon zest to the filling—super tangy and refreshing. There’s really no wrong way to adapt these ravioli for your own taste, so go wild! If you have food allergies in the family, just adjust the filling and dough to suit. The heart shape is all about the love you put inside.

Serving & Storage Suggestions

These heart shaped ravioli are best served hot, straight from the pot, drizzled with rose cream sauce. For a Pinterest-worthy presentation, scatter fresh basil and edible rose petals on top. Pair with a crisp white wine, sparkling rosé, or even a homemade lemonade for a festive touch.

• Serving Temperature: Warm is best. If you must hold them, keep ravioli in a low oven (about 200°F/95°C), covered lightly with foil.
• Complementary Dishes: A simple green salad, roasted asparagus, or garlic bread rounds out the meal. For dessert, chocolate-dipped strawberries keep the romantic theme going.
• Storage: Leftover ravioli can be stored in an airtight container in the fridge for up to 2 days. The sauce keeps separately for 3 days.
• Freezing: Uncooked ravioli freeze beautifully—just arrange in a single layer on a tray, freeze until solid, then transfer to a zip-top bag. Boil straight from frozen (add 1-2 minutes to cook time).
• Reheating: Gently reheat sauce in a skillet over low heat, adding a splash of cream if it thickens too much. Ravioli can be reheated in simmering water for 1-2 minutes.

Flavors mellow and deepen overnight, so leftovers make a cozy lunch the next day. If you’re prepping for a big event, make ravioli ahead and freeze—saves last-minute stress, and they cook up perfectly every time.

Nutritional Information & Benefits

Each serving (about 6 ravioli with sauce) contains roughly:

• Calories: ~400
• Protein: 15g
• Fat: 22g
• Carbohydrates: 38g

Ricotta and Parmesan offer a good dose of calcium and protein, while rosewater contains antioxidants and may help with relaxation (perfect for a romantic dinner!). You can make these heart shaped ravioli gluten-free or dairy-free with a couple easy swaps, and the recipe is naturally vegetarian (unless you add meat). Watch out for allergens—dairy, eggs, and wheat are present in the base recipe. Personally, I love how this dish feels indulgent but still offers wholesome ingredients. It’s comfort food that doesn’t weigh you down.

Conclusion

Here’s the thing: heart shaped ravioli in rose cream sauce is more than just food—it’s a celebration of love, creativity, and comfort. Whether you’re marking a special moment or just making Tuesday night a little brighter, this recipe delivers joy in every bite. It’s easy to adapt, fun to make (even if yours are a bit wonky), and always gets rave reviews.

Honestly, these ravioli have become my go-to for impressing guests, spoiling family, or just treating myself. I hope you’ll try them, tweak them, and make them your own. Share your results in the comments, tag me with your photos, or let me know your favorite filling twist—I love seeing how everyone puts their own spin on this recipe! So go ahead, roll up your sleeves, and make some delicious memories. You’ve got this!

Frequently Asked Questions

How do I keep ravioli from bursting during cooking?

Seal the edges well and use a gentle simmer, not a rolling boil. Overstuffing or thin dough can cause leaks, so use just enough filling and make sure dough is even.

Can I make heart shaped ravioli ahead of time?

Absolutely! You can freeze uncooked ravioli in a single layer, then transfer to a bag. Boil straight from frozen, adding a minute or two to cook time.

Is rosewater necessary for the sauce?

Nope—if you don’t have rosewater, the cream sauce will still taste dreamy. It just won’t have the floral note. You can add a pinch of nutmeg or lemon zest for a different twist.

Can I use store-bought pasta dough?

Yes, store-bought fresh pasta sheets work in a pinch! Just cut out hearts and proceed as directed. Homemade has a better texture, but sometimes convenience wins.

What can I do if I don’t have a heart-shaped cutter?

Trace a heart shape on parchment paper and use a sharp knife to cut around it. Or use a round cutter for classic ravioli—the taste is just as good!

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