Valentine’s Day ravioletti is one of the most romantic things you can put on a dinner table, and it is more achievable than it sounds. Pink pasta dough naturally colored with roasted beets, a creamy three-cheese filling, and a silky butter sauce come together for a dinner that feels genuinely special. I made this for a Valentine’s dinner at home and the look on everyone’s face when the plates arrived was worth every minute of prep.
This recipe has a few moving parts, but each one is straightforward when tackled one at a time. The beet dough comes out a deep rosy pink or soft blush depending on how much puree you use. The ricotta and goat cheese filling is bright from lemon zest and fresh chives. And the butter sauce is simple, silky, and lets every other element do the talking. Valentine’s Day ravioletti is the kind of dinner that turns an ordinary evening into a real occasion. Excited for you to taste this!
Table of Contents
Ingredients for Valentine’s Day Ravioletti
I recommend using a kitchen scale for this recipe since pasta dough is one area where precision matters. I always use 00 flour when making fresh pasta because it produces a silkier, more delicate texture than all-purpose flour, though all-purpose works if that is what you have.
For the Roasted Beet Puree:
- 2 medium red beets, cleaned (fresh raw beets only, not pre-cooked)
For the Dark Pink Dough:
- 2 tbsp (30g) roasted beet puree
- 1 large egg (55g)
- 2 large egg yolks (30g)
- 1 1/3 cups (200g) 00 pasta flour or all-purpose flour
For the Light Pink Dough:
- 1 tbsp (15g) roasted beet puree
- 1 1/2 large eggs, cracked, whisked together, and weighed to 70g
- 2 large egg yolks (30g)
- 1 1/3 cups (200g) 00 pasta flour or all-purpose flour
For the Filling:
- 8 oz (225g) full-fat ricotta, high quality (I recommend draining overnight in a fine mesh strainer for a thicker, less watery texture)
- 6 oz (170g) soft goat cheese
- 2 oz (55g) Parmigiano-Reggiano, finely grated (in my experience, freshly grated from a block makes a noticeable difference)
- Kosher salt and freshly ground black pepper to taste
- 2 to 3 tbsp fresh chives, minced
- Zest of 1 small lemon
- Small squeeze of lemon juice, optional
For Serving:
- 1/2 cup (115g) cold unsalted butter, cut into tablespoons (must be cold for proper emulsification)
- Kosher salt
- 1/2 cup (50g) raw walnuts, toasted, lightly salted, and coarsely chopped
- Fresh mint leaves, dill fronds, and minced chives for garnish
Step-by-Step Instructions
I recommend breaking this recipe into stages over one or two days. Make the beet puree and filling the day before, then focus on the dough, assembly, and cooking the day you plan to serve it.
Step 1: Heat oven to 400 degrees F. Trim the stems and roots from the beets so the flat flesh is exposed and they can sit upright. Place cut-side down in a small deep baking dish and add enough water to cover the bottom by about 1/4 inch. Cover tightly with foil, prick a few holes in the top, and roast until very tender and easily pierced with a knife, 45 to 60 minutes. Check halfway through and add a splash of water if the dish looks dry.
Step 2: Once cool enough to handle, peel the beet skins off with your hands or a paper towel. They should slip off easily. Roughly chop the beets and blend in a small blender until completely smooth, adding water 1 tablespoon at a time only if needed. Set aside to cool before using in the dough.
Step 3: For each dough, mix the beet puree, eggs, and yolks in a bowl until fully combined. Add flour and knead by hand or pulse in a food processor until the dough comes together and feels smooth and elastic, about 8 to 10 minutes by hand. If using a food processor, add flour first, then the liquid ingredients, and pulse until the mixture looks like coarse crumbs before kneading by hand. Wrap each dough tightly and rest at room temperature for at least 30 minutes and up to 2 hours.
Step 4: For the filling, pulse ricotta, goat cheese, and Parmigiano-Reggiano in a food processor until smooth. Season with salt and pepper. Add chives and lemon zest and pulse very briefly just until combined. Taste and add a small squeeze of lemon juice if you want a little more brightness. Transfer to a piping bag or container and refrigerate until ready to use.
Step 5: Roll each rested dough to setting 6 or 7 on a pasta machine, or very thin if rolling by hand. Use the ravioletti mold to form the pasta, piping a small amount of filling into each cavity. Do not overfill or the edges will not seal. Cover with a second sheet of dough and press firmly with a rolling pin to seal completely. Cut each ravioletto with a 1 1/2-inch fluted cookie cutter.
Step 6: Bring a large pot of well-salted water to a gentle boil. In a large skillet over medium-high heat, ladle in 1/4 cup of the pasta cooking water and bring to a lively simmer. Reduce heat to low and whisk in the cold butter one piece at a time, whisking constantly after each addition until fully melted and the sauce looks silky. Season with salt and keep warm on the lowest heat, whisking occasionally.
Step 7: Gently drop the ravioletti into the boiling water, shaking off any excess flour first. Stir briefly to prevent sticking. Cook for 2 1/2 to 3 minutes until the pasta is tender. Always taste one piece to check. Transfer with a spider sieve directly into the butter sauce and swirl to coat every piece. Divide among plates and finish with toasted walnuts and fresh herbs. Serve immediately.
What to Pair with Valentine’s Day Ravioletti
This pasta shines best alongside light sides that complement the richness of the butter sauce without taking attention away from it.
Simple arugula salad: A lightly dressed arugula salad with lemon and olive oil is the ideal contrast to the creamy filling. The peppery greens cut through the richness and keep the overall meal feeling balanced and fresh.
Spinach and Ricotta Stuffed Shells: If you want to build a full Italian-themed dinner party spread, this stuffed shells recipe shares the same ricotta base and Italian spirit. Serve it as a second course alongside the ravioletti for a dinner table that impresses.
Creamy Italian Chicken Pasta: For guests who want a heartier protein alongside the pasta, this creamy Italian chicken adds richness and a satisfying contrast to the delicate ravioletti.
Mozzarella Chicken in Basil Cream Sauce: The fresh basil cream sauce on this chicken pairs naturally with the herbed filling and butter sauce of the ravioletti. A great choice for a full Valentine’s dinner menu.
Easy Baked Ricotta Chicken: This baked ricotta chicken ties directly into the ricotta filling in the ravioletti and makes a cohesive, elegant pairing for a dinner party that feels intentional from start to finish.
Crusty bread: A few thick slices of sourdough or ciabatta on the table are perfect for scooping up any extra butter sauce left on the plate. Simple but essential.
Crisp white wine or Prosecco: A glass of Pinot Grigio, Sauvignon Blanc, or chilled Prosecco is the natural drink pairing here. The acidity cuts through the butter sauce and complements the tangy goat cheese in every bite.
Storing and Prepping Ahead
The beet puree keeps in an airtight container in the refrigerator for up to 3 days and can be frozen for up to 3 months. The cheese filling stays fresh in a sealed piping bag or container in the fridge for up to 3 days. Uncooked ravioletti can be frozen flat on a parchment-lined baking sheet, then transferred to a freezer bag once solid.
Once cooked, the pasta is best served right away. The butter sauce does not reheat well and the pasta will absorb it quickly as it sits, so cook and sauce only what you plan to eat immediately. Pro tip: cook the ravioletti in small batches if serving a crowd so each portion goes from pot to plate while still hot and properly coated.
For a smoother Valentine’s Day dinner experience, I recommend prepping the puree and filling the day before. On the day of, make the dough, assemble the ravioletti, and freeze them on a sheet pan until ready to cook. They can go straight from freezer to boiling water with about 1 extra minute added to the cook time.
Frequently Asked Questions
Can I use store-bought pre-cooked beets to save time?
Fresh raw beets are essential for the vibrant pink color in the dough. Pre-cooked beets have different moisture content and tend to produce a duller, less saturated color. Roasting your own beets takes about an hour but is simple and the puree can be made days in advance.
Do I need a special ravioli mold to make this?
A ravioli mold makes the process faster and more consistent, but it is not required. You can pipe filling directly onto a rolled sheet of pasta, top with a second sheet, press firmly to seal, and cut with the fluted cutter. The results will be slightly less uniform but just as delicious.
Can I freeze the assembled ravioletti before cooking?
Yes, and it is one of the best make-ahead strategies for this recipe. Place assembled ravioletti on a parchment-lined baking sheet and freeze until solid, then transfer to a sealed freezer bag. Cook directly from frozen in gently boiling salted water for 3 1/2 to 4 minutes instead of the usual 2 1/2 to 3.
Valentine’s Day Ravioletti
Ingredients
Equipment
Method
- Heat oven to 400 degrees F. Trim stems and roots from beets, place cut-side down in a small deep baking dish with 1/4 inch of water, cover tightly with foil, prick a few holes, and roast 45 to 60 minutes until very tender. Check halfway through and add water if dish looks dry.
- Cool beets until handleable, then peel skins off by hand or with a paper towel. Roughly chop and blend until smooth, adding water 1 tablespoon at a time only if needed. Cool completely before using in dough.
- For each dough, mix beet puree, eggs, and yolks until combined. Add flour and knead by hand about 8 to 10 minutes until smooth and elastic, or pulse in food processor until crumbly then knead by hand. Wrap tightly and rest at room temperature at least 30 minutes.
- Pulse ricotta, goat cheese, and Parmigiano-Reggiano in food processor until smooth. Season with salt and pepper. Add chives and lemon zest and pulse briefly. Add a small squeeze of lemon juice if desired. Refrigerate until ready to use.
- Roll each rested dough to setting 6 or 7 on a pasta machine or very thin by hand. Use ravioletti mold to form pasta, piping small amounts of filling into each cavity without overfilling. Cover with second dough sheet and press firmly with a rolling pin to seal. Cut each ravioletto with a 1.5-inch fluted cookie cutter.
- Bring a large pot of well-salted water to a gentle boil. In a large skillet over medium-high heat, add 1/4 cup pasta cooking water and bring to a simmer. Reduce to low and whisk in cold butter one piece at a time until emulsified and silky. Season with salt and keep warm on lowest heat.
- Shake excess flour from ravioletti and gently drop into boiling water. Stir briefly to prevent sticking. Cook 2 1/2 to 3 minutes until tender, tasting one piece to check. Transfer with spider sieve to butter sauce and swirl to coat. Serve immediately with toasted walnuts and fresh herbs.
