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Heart Shaped Ravioli with Rose Cream Sauce

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This romantic heart shaped ravioli recipe features homemade pasta filled with creamy ricotta and cheese, served with a dreamy rose cream sauce. Perfect for special occasions like Valentine’s Day, anniversaries, or any time you want to make dinner extra memorable.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1/2 teaspoon salt
  • 1–2 tablespoons water, as needed
  • 1 cup (250g) ricotta cheese
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/2 cup (100g) shredded mozzarella cheese
  • 1 large egg yolk
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (60ml) dry white wine (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon rosewater (culinary-grade)
  • 1/4 cup (30g) grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves (optional garnish)
  • Crushed pink peppercorns (optional garnish)
  • Edible rose petals (optional garnish)

Instructions

  1. Pour flour onto a clean work surface. Make a well in the center and add eggs, olive oil, and salt. Using a fork, gently whisk eggs and oil, gradually incorporating flour from the edges.
  2. Knead until a smooth, elastic dough forms (about 8-10 minutes). If dry, sprinkle in water as needed. Dough should be soft but not sticky. Wrap in plastic and let rest at room temperature for 30 minutes.
  3. In a bowl, mix ricotta, Parmesan, mozzarella, egg yolk, nutmeg, salt, and pepper until creamy and uniform. Taste for seasoning. Cover and chill until needed.
  4. On a floured surface (or using a pasta machine), roll dough into thin sheets (about 1/16 inch thick). Cut out heart shapes using a cutter. You’ll need pairs for each ravioli.
  5. 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 decoration.
  6. Lay ravioli on a floured towel or sheet pan. Let dry for 10-15 minutes.
  7. 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.
  8. In a skillet, melt butter over medium heat. Stir in tomato paste and cook 1 minute. Add wine (if using), simmer until reduced by half. Pour in heavy cream, stirring constantly. When sauce thickens (about 4-5 minutes), add rosewater and Parmesan. Season with salt and pepper. Keep warm.
  9. Arrange ravioli on plates. Spoon rose cream sauce over, then garnish with basil, pink peppercorns, and edible rose petals if desired. Serve immediately.

Notes

Keep pasta dough covered to prevent drying. Don’t overstuff ravioli to avoid bursting during cooking. Seal edges well and use a gentle simmer, not a rolling boil. Rosewater is optional—start with a small amount and adjust to taste. Ravioli can be made gluten-free or dairy-free with simple swaps. Uncooked ravioli freeze well; boil straight from frozen, adding 1-2 minutes to cook time.

Nutrition

Keywords: heart shaped ravioli, rose cream sauce, romantic dinner, homemade pasta, Valentine’s Day, anniversary, ricotta ravioli, special occasion, Italian pasta, creamy sauce

Find it online: https://avabake.com/heart-shaped-ravioli-recipe-best-rose-cream-sauce-for-romantic-dinner/