How to Make Ravioli, Shape It & Make it Pink! Date Night Ravioli Recipe

Let me share with you all my tips and tricks for making perfect homemade ravioli every time! I’ll also show you how to make your ravioli heart-shaped (or any shape for that matter!), as well as how to turn your pasta dough pink! These pink heart-shaped ravioli are perfect for any special occasion when you want to impress (like Valentine’s Day!), or if you just want a fun weeknight meal!

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

Pasta:

125 grams beetroot, cooked (with juices)
25 grams olive oil
300 grams “Tipo 00” pasta flour

Filling:

250 grams ricotta cheese
60 grams Parmigiano Reggiano or Grana Padano
1/4 tsp. nutmeg
black pepper, to taste
salt, to taste

This recipe makes enough ravioli for 2 people.

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Chapters:

0:00 – Secret #1
0:18 – How to Colour Your Pasta Pink!
0:39 – Secret #2
0:50 – Making the Pasta Dough
1:29 – Secret #3
1:51 – Secret #4
2:02 – Making the Filling (& Secret #5!)
2:35 – Secret #6
2:42 – Rolling out the Dough (Hand & Machine)
3:20 – Secret #7
3:53 – Filling & Cutting (& Secret #8!)
4:44 – Cooking the Ravioli
4:50 – Freezing Leftover Ravioli

#ravioli #pastarecipe #pastalover

Hey everyone! ≽^•⩊•^≼ I’m Daniella and today we’re making pink pasta ravioli! You’ll find a list   of ingredients and measurements in the description below … and you may have noticed I’ve only listed   them in grams. This is because for the most perfect pasta, you really do need accurate weight  

Measurements, so I’d highly recommend investing in some scales. To my blender I’m adding in 125 grams of beet, including the beetroot juice. I’m also adding in 25 grams of olive oil. The olive oil acts   like an egg yolk in a traditional pasta recipe, keeping it really silky and smooth. Because the  

Beet makes this quite thick, you might need to add a little bit of water to your pasta, but   we’ll start with this and see how it goes. Here’s a pro tip for you! Whenever you’re working with a   highly pigmented ingredient, especially with pasta, I like to mix mine on a sheet of parchment paper.  

This makes sure I’m not staining my work surface. Pour 300 grams of “Tipo 00” pasta flour onto your work   surface and make a well with the bottom of the bowl. Pour the beet mixture into the center of the   well. Start incorporating the ingredients together. Using a fork, pull from the bottom edges of the  

Flour well. This will slowly start to bring your ingredients together, ensuring a smooth dough. Once   some of the flour has started to absorb into the liquid, you can start adding more flour from the   sides. Now that your dough is a little too thick to work with a fork, you can use your hands or you  

Can use a bread scraper. I like to chop mine, like this! Continue working the dough by hand. Now that   there’s no risk of my work top being stained, I’ll remove the parchment paper. If you find your dough  

Is a little too sticky at this stage, you can sprinkle on a bit more flour and if it’s a bit dry,   like mine is, just dampen your hands and continue working the dough. You can see how just that little  

Bit of water on your hands really pulls the dough together. You don’t want to add too much. You’ll   want to knead the dough for about 10 minutes until it’s really smooth. If you’re still getting little   pockets and pits, it’s not ready yet. Alternatively you can pop this into your food processor and  

Pulse until it turns into a smooth dough. Once your dough is soft and pliable, like this, wrap   it up and set it as aside for at least 30 minutes. Time to make our filling! Line a mesh strainer with  

Paper towel or cheesecloth. To this add 250 grams of ricotta cheese. This will need to sit for about   10 minutes. To your drained ricotta, add in 60 grams of Parmigiano Reggiano or Grana Padano. Grate in 1/4 tsp.  

Of nutmeg – and if you like it, add in a few turns of freshly cracked black pepper. Give that a mix   until all of the ingredients have come together. You’ll want to taste it to see if it needs any  

Salt. I added in about one teaspoon into my mix. If your mix feels too dry, add in a little splash   of milk, but not too much. I’m placing my cheese filling into a piping bag, so that I can easily  

Pipe it into my pasta shapes, and then I’ll pop it in the fridge while I roll out my dough. Now that   our dough is rested and it’s beautiful and soft, it’s time to roll! You can make this recipe all by  

Hand; you don’t need a pasta machine. And if you’re interested in finding out how to do that, check out   my video linked below! I like to work with a small piece of pasta at a time, so that it doesn’t dry  

Out. Cut off about a quarter of your dough. The rest can get wrapped back up. Take your piece of dough   and start flattening into a rectangular shape. Once it’s about the width of your hand, give it a light   dusting of flour. This prevents it sticking to the pasta rollers. When rolling your pasta, make sure to  

Start on the thickest setting. On my roller, that’s the number eight (8), and if you’re using an electric   roller, make sure to keep the speed very low. After the first pass, fold your pasta in half and then in  

Half again. Then press down to seal all of those bits together. This just helps to strengthen the   dough. Pass your pasta through again on the thickest setting at least twice before moving down   to the next setting. Continue passing your pasta through, reducing the thickness with every other  

Pass. You may need to continue lightly dusting your pasta with flour. For filled pasta, I like   to go to the second thickest setting. It just gives a little bit more chew and it allows the pasta to   hold the filling that little bit better. When your pasta is the desired thickness, set it aside on a  

Lightly floured work surface. Now that all of our pasta has been rolled out, we’re ready to fill it!   I like to make a gentle indentation of whatever mold I’m using, so that I know exactly where to   put the cheese. I’m making hearts, but you can use whatever shape you like! You don’t even have to  

Do shapes; you can just cut them into squares. Once your placeholders are set, start filling   your pasta with your cheese. You’ll want to leave a slight edge on the pasta, about 1 cm (1 centimetre). The edge  

Makes sure that you can get a proper seal. Dip your finger in some water and run it around the edge of   each shape. Then take your second pasta piece and place it over the first. Gently press around the  

Cheese filling, so that the pasta sticks together. If you have any air pockets, you’ll want to use a   skewer or a sharp knife to try and remove them. Air pockets in the pasta, once boiled, might make your   ravioli explode!! Make sure your pasta has sealed really well around the edges. Cut out your pasta  

And then place onto a baking sheet that’s been lined with paper towel and dusted with a little   bit of flour. To cook your ravioli, boil them in salted water for about 3 minutes, or until   they float to the top and change color. If you’re not using your ravioli straight away you’ll want  

To freeze them. Make sure to lay them on a paper-lined flat baking sheet, pop it in the freezer and once they’re frozen,  you can slide them into a bag to store. You’ll want to use them within a month. And it’s really   important not to overlap them because they’ll definitely stick together! If you’re looking for  

A pasta with egg in it, check out my homemade Tagliatelle recipe! I show you how to make it by machine   or by hand! Make sure to like this video, hit the Subscribe button and I’ll see you next week! ≽^•⩊•^≼