My Heart Beets For You…
Can yours pleeease beet for me and forgive me for being so slack over the last month, and not really being an active member of the food obsessing society?! I’m sure you will, right? After all, it’s valentines and you are supposed to share love! and forgive?! Especially after sharing the recipe for the cutest and cuddliest hearts ever?!
Before I move on to the heart wrenching ravioli, I’m going to ask you (if you haven’t already) to take a minute and think of all the people around this world that are less fortunate than you. Remember that at this moment someone else is seeking shelter, water, security, food and LOVE. I realize this is a food blog, but I can’t talk about Love without Giving, at the least a minuscule gesture or heartfelt thought to a stranger in need. I hope and look forward to the day where that will change and I can offer more.
Now can someone please offer me with a solution to my hubbies habit of throwing my stuff away? I have to admit I’m a post-it- every-where-queen and it drives Chris mad, but geez baby do you gotta throw my posties away? Well for you lucky cookies, hubbie went fishing in the garbage for the post-it that I wrote this recipe on! And for that he deserves a bit of love from you!
Beetroot Ravioli filled with Beetroot and Ricotta Drizzled with a Basil Truffle Oil and Toasted Almonds
Here’s what you’ll need (makes 20 hearts):
Ravioli
- 150g cooked beetroot, pureed
- 300g “oo” flour
- 1 egg
- Salt and pepper to taste
- Ravioli “heart” cutter-couldn’t find that so I used three different sized, heart shaped cookie cutters
Filling
- 250g ricotta
- 200g cooked beetroot
- 40g shredded Parmesan cheese
- 1 tablespoon fresh dill, finely chopped
- 2 garlic gloves
- Salt and pepper to taste
In a food processor, add all the above ingredients except for the dill. Wiz it for a 1 minute or so till nicely pureed. Add the dill.
Lemon-truffle-basil Vinaigrette
- 15 basil leaves
- 2 tablespoons olive oil
- 1 tablespoon of truffle oil
- 1 lemon, juiced
- Toasted almonds
- Salt and pepper to taste
In a food processor, puree all the above ingredients excluding the lemon juice and almonds. Add the lemon juice at the end. Keep the almonds aside to sprinkle generously at the end.
To make the ravioli:
Make a well in the flour. I used a mixing bowl because I did not want beet stains all over the counters.
Add egg
Add beetroot puree
Mix together and knead for about 5 minutes
Let sit for 30 minutes. Use this time to make the vinaigrette and filling
After 30 minutes have passed divide the dough in half
Roll out each half till super thin. You should be able to see through it. Although in this case I couldn’t see anything but red
Use one layer as the base. Take the large heart and gently place on the dough. This one is not for cutting but outline. Add the smallest heart in the center and fill with one heaping teaspoon of the ricotta and beets mixture
Remove the tiny little heart, leaving the big one and cover with the second layer of ravioli dough
Using the medium sized heart cut threw the dough as per below
There you have it…You’ve got a heart
Now seal it, pushing both layers together with your thumbnail as per below
Place in the fridge uncovered for 30 minutes. Use this time to toast the almonds and dress your plates
Just before serving, gently toss the ravioli hearts in boiling water for 4 minutes. They will end up loosing a bit of their color and turn a light pink. But they will still look terrific and taste scrumptious. Strain and drizzle with a tad of oil. Serve immediately!
And whatever you do don’t forget valentines!
These raviolies look delicious!!Thanks for the recipe–very romantic.
how can we not forgive you when u post such an amazing dish?? looks delicious im looking forward to cooking this for my wife itll be a great surprise on valentines!!!
it looks so delicious and very romantic. Happy Valentines.
Delicious, beautiful, and romantic – food doesn’t get any better than that. (all is forgiven, Beth!)
Yum, these look really beautiful!
these totally caught my eye on foodgawker. perfect for valentine’s day!!! <3
Beautiful hearts! I love the demonstration photos. Very well done!
Well these are just too cute for words.
Thanks Melanie
Patrick- Thank you. Let me know how it fares…make it a special night
Addie- Happy Valentines x
Mark (GP)- Thanks for your continuous kind comments! Hope you have a fab 14th x
Sara- I know they were to cute to eat at first but then the aroma takes over you
Mygourmetloveaffair-thanks for stopping by! Happy valenties
tlemetry- thank you
Kirby- Aren’t they just cudly!
Ooh, how romantic
I’m glad it didn’t stick to the surface– that would have broken my heart– and literally as well!
Hey Beth, this is stunning! I’m Stumbling this right away to add to my to-do list! And where have you been? Not to be seen on twitter, huh?
wow, you deserve an award for such a beautiful post and recipe.
I completely adore the recipe and the 101 picture on how to make the raviolis is breathtaking. I do appreciate all your effort! Happy Valentine’s to you and your hubbie!.
what a work of art! and the rivoli are so beautiful! really don’t want to bite them (but I don’t think I can hold back for long
:)
no doubt these are labor of love.. those heart raviolis are cute and so creative! I’d be sorry to eat them .. but nah.. LOL