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Creamy Heart-Shaped Ravioli Recipe with Easy Luscious Pink Sauce

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This recipe features homemade heart-shaped ravioli filled with a creamy ricotta mixture and served with a luscious, tangy pink sauce made from tomatoes and cream. Perfect for special occasions or comforting weeknight dinners.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, plus extra for dusting
  • 2 large eggs, at room temperature
  • 1 tablespoon olive oil (for dough)
  • ½ teaspoon salt (for dough)
  • 1 cup (250g) ricotta cheese, drained if watery
  • ½ cup (50g) Parmesan cheese, finely grated
  • 2 tablespoons fresh basil, finely chopped
  • Salt & freshly ground black pepper, to taste (for filling)
  • 1 tablespoon olive oil (for sauce)
  • 2 garlic cloves, minced
  • 1 cup (240ml) crushed tomatoes
  • ½ cup (120ml) heavy cream
  • Salt & pepper, to taste (for sauce)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the dough: In a large bowl, combine 2 cups (240g) of all-purpose flour and ½ teaspoon salt. Make a well in the center and crack in 2 large eggs. Add 1 tablespoon olive oil. Using a fork, gently whisk the eggs and oil, gradually incorporating the flour from the edges. When it starts to come together, knead on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  2. Make the filling: In a medium bowl, mix 1 cup (250g) ricotta, ½ cup (50g) grated Parmesan, 2 tablespoons chopped basil, and salt and pepper to taste. Stir until creamy and well combined. Set aside.
  3. Roll out the dough: Divide the rested dough into two equal pieces. On a floured surface, roll each piece into thin sheets about 1/16 inch (1.5mm) thick. Keep covered with a cloth to prevent drying.
  4. Shape the ravioli: Place one dough sheet on your work surface. Spoon small dollops (about 1 teaspoon) of filling spaced about 2 inches (5 cm) apart. Lightly brush around each dollop with water to help seal. Lay the second dough sheet on top. Press firmly around each filling mound to seal, making sure to expel any air. Use a 2-inch heart-shaped cutter to cut out each ravioli. Press edges gently to secure. Place finished ravioli on a floured tray.
  5. Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli in batches, cooking for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove and drain.
  6. Prepare the pink sauce: While ravioli cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup (240ml) crushed tomatoes, simmer for 5 minutes. Stir in ½ cup (120ml) heavy cream, and season with salt and pepper. Cook until heated through and slightly thickened, about 3 minutes.
  7. Combine and serve: Gently toss cooked ravioli in the pink sauce. Transfer to plates and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.

Notes

Use gluten-free flour blend for gluten-free dough. Substitute heavy cream with coconut cream for dairy-free pink sauce. If fresh basil is unavailable, dried basil can be used. Keep dough moist but not sticky; add water or flour as needed. Cook ravioli in small batches to prevent sticking. Freeze uncooked ravioli on a tray before transferring to a freezer bag for storage.

Nutrition

Keywords: ravioli, heart-shaped pasta, creamy filling, pink sauce, homemade pasta, Italian recipe, romantic dinner, comfort food

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