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Valentine Ravioli

(4 reviews)
Valentine Ravioli
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 2
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Valentine Ravioli

Special ravioli for a special someone.


Pasta dough

cups flour
large eggs
beets (pureed or grated)


pound ground turkey
clove garlic
cans Muir Glen™ organic tomato paste
Salt & pepper


tablespoons olive oil
tablespoons flour
cups cream
cup grated parmesan cheese


  • 1 Make the filling: Grate your onion and garlic to a paste. Brown the turkey in a hot pan. When it is fully cooked and brown, add the onion. Cook on medium about 5-10 minutes to cook the onion. Add the garlic and cook 1 minute. Next, add the tomato paste and cook 5 minutes, stirring often. Remove from heat and allow to cool. Finally add the parmesan cheese and mix well.
  • 2 Make the dough: Mix the dough ingredients well and knead for about 5 minutes until it comes together. Allow to rest for at least 15 minutes before using.
  • 3 Make the ravioli: Roll out your dough in your pasta roller, at first folding over many times on the widest setting to knead, then slowly making it thinner until it is on the thinnest setting. Roll out a sheet and place it on the work space. Place about a tablespoon or less of filling onto the pasta sheet every 2 inches. With a wet finger, dampen the area around the filling. Top with another piece of rolled out dough and seal around the filling. With a ravioli cutter, cut into heart shapes.
  • 4 Allow the ravioli to dry on a piece of fabric.
  • 5 Make the sauce: Cook the oil and flour on medium high, whisking often until it smells nutty and is lightly browned. Add the cream, whisking often. Bring to just a simmer and the mixture will thicken. Remove from heat and allow to cool slightly before stirring in the cheese.
  • 6 Boil the ravioli and toss in the sauce. Top with basil and serve.
See Step By Step


Valentine Ravioli

As prepared by The Food in my Beard,

Going out to dinner on Valentine's Day is one of the biggest ordeals of the year.

You need to call months in advance for reservations, every restaurant is packed, and most places do prix fixe menus. You know, an excuse to sell their same old meals at a mark up for the holiday. Not only that, for me it’s sort of awkward knowing that every person in the room is trying to have a romantic evening.

Just like New Year’s Eve is known as amateur night at the bars, I consider Valentines Day to be amateur night at restaurants, and I stay away. Far away!

Cooking for your loved one is a much more impressive gesture anyway. Especially if you make these super cute heart-shaped Valentine ravioli.

Grate onion and garlic

We want the filling to be pretty uniform, so grate the onion and garlic into a paste. I know onion and garlic might not be the sexiest ingredients you can think of, but they are the most delicious. Plus if you both eat it, they cancel each other out right?

Cooking meat

Cook the meat, then add the onion, then the garlic. I actually used ground turkey for this, but beef would work just fine.

In goes the tomato paste

After the onion and garlic have cooked a bit, the tomato paste goes in next. Two cans!

Cooking tomato paste

Cooking the tomato paste like this really brings out a unique tomato flavor. The filling is nice and red for the inside of the hearts.

Pasta dough ingredients

The pasta dough is flour, egg, and beet. I strongly suggest using beets over food coloring for this pasta. It’s all natural, adds a subtle earthy flavor, and creates an stunning vibrant color.

Ready to roll

Ready to roll.

Small amount of meat for each ravioli

Just a small amount of filling goes into each ravioli.

Meat in ravioli

Helping pasta stick

Dip your finger into some water and wet the area around the filling to help the pasta stick.

Using ravioli cutter to make hearts

A heart-shaped cookie cutter would work for this job, but I really like my ravioli cutter.

Let dry on a sheet

Let them dry on a sheet. If you do this on a plate, the bottoms of the ravioli won’t dry out properly.

Making Alfredo sauce

Next let’s make the simplest Alfredo sauce possible. First, put a clove of garlic into some oil on low and let it simmer for a few minutes. Fish out the garlic and add flour, making a roux. Let the roux become slightly browned before adding the cream. Here you can see the color of the roux just before the cream went in.

Thickening sauce

The sauce will thicken just as it comes to a simmer. Whisk it often as it heats up, then kill the heat when you see it thicken.

Boiled and strained ravioli

Boil and strain the ravioli and toss with the sauce.

Valentine ravioli on plate

A delicious and beautiful meal. If your loved one isn't impressed by this, you should probably break up with them!

Dan Whalen isn’t the only one who finds beets to be sensual. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 

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