Do Share Recipe

After making this Valentine’s Day Ravioletti in Rosemary Butter Sauce Recipe, I’ve got to tell you — it was one of the most beautiful and delicious pasta dishes I’ve ever prepared. The moment I saw those heart‑shaped pasta pockets shining in the rosemary‑butter glaze, I knew it was worth every minute of work.

I loved how the vibrant color and buttery sauce turned a simple dinner into something romantic and heart‑warming. This recipe quickly became my go‑to when I want to impress someone with homemade pasta. Every bite felt rich, comforting, and full of love. You can also enjoy similar indulgent flavors with Baked Garlic Parmesan Boneless Wings for a cozy dinner twist.

Ingredients Section

Here’s everything I used to make this special recipe — with tips on how to get the best results.

2 cups all‑purpose flour — use fresh, finely milled flour for smooth dough.
2 large eggs — room temperature eggs help the dough bind better.
1 tablespoon olive oil — adds elasticity and richness to the pasta.
½ teaspoon fine salt — boosts flavor in the dough.
1 medium beetroot, roasted and pureed — gives the ravioletti its beautiful pink hue.
1 ½ cups ricotta cheese, drained well — creamy texture makes the filling dreamy.
¼ cup freshly grated Parmesan — freshly grated tastes better than pre‑grated.
1 teaspoon lemon zest — brightens the filling with citrusy notes.
Freshly cracked black pepper to taste — adds subtle spice.
1 tablespoon unsalted butter — forms the base of the rosemary butter sauce.
2 teaspoons fresh rosemary, finely chopped — fragrant herb that pairs perfectly with butter.
Fresh parsley, finely chopped — for garnish and color contrast.
Extra Parmesan for serving — optional but recommended for depth.

Note: Serves 4 fully. You might also enjoy adding savory layers to your meal with Beef Bulgogi, which pairs beautifully with rich, buttery dishes.

Variations

Want to adapt this for different diets or tastes? Here are some delicious options:

Dairy‑Free: Swap ricotta with a dairy‑free tofu mixture seasoned with nutritional yeast and herbs.
Herb Variations: Try thyme or sage instead of rosemary if you want a slightly different herb aroma.
Cheese Variations: Mix in some goat cheese with the ricotta for a tangier filling.
Add‑Ins: A hint of garlic or finely chopped spinach in the filling adds more depth and nutrients.

These swaps let you customize the recipe without losing the core flavor and romantic appeal.

Cooking Time

Here’s what to expect in terms of time when you make this recipe:

Prep Time: ~45 minutes — for making dough, roasting beetroot, and preparing filling.
Cooking Time: ~15 minutes — boiling and tossing in sauce.
Total Time: ~1 hour 30 minutes — perfect for a thoughtful special dinner.

Equipment You Need

Here’s what I used and why each tool matters:

Rolling pin or pasta machine — to roll your dough thin and even.
Large mixing bowl — for combining pasta dough ingredients.
Food processor — great for pureeing beetroot smoothly.
Large pot — for boiling the ravioletti.
Slotted spoon — helps you remove cooked pasta gently.
Skillet — to make the rosemary butter sauce.

How to Make Valentine’s Day Ravioletti in Rosemary Butter Sauce

Here’s how I walked through this recipe — step‑by‑step and easy to follow.

Prepare the Pasta Dough

First, make the pasta base so it’s ready while you work on the filling. I made a well in the flour, cracked in the eggs, added oil and salt, and mixed until it became a soft, elastic dough. Then I kneaded it for about 10 minutes until smooth. Letting it rest under a towel for about 30 minutes made rolling it out so much easier.

Make the Beet Puree and Filling

While the dough rested, I roasted the beetroot until tender and blended it into a smooth puree. I mixed that bright puree with ricotta, Parmesan, lemon zest, salt, and pepper until velvety. The colors were already gorgeous at this point — and I knew the filling would be delicious with every bite.

Roll, Cut, and Fill

On a floured surface, I rolled the dough thin with a rolling pin until I could just see my fingertips through it. Using a heart‑shaped cutter makes this extra special for Valentine’s Day. I placed a teaspoon of filling in the center of each heart, moistened the edges with a bit of water, and sealed them gently, pressing with a fork for a neat finish.

Cook the Ravioletti

Bring a large pot of salted water to a boil and gently lower in your ravioletti. They only need about 3–4 minutes — they’re done when they float to the surface. I scooped them out carefully with a slotted spoon to keep them intact.

Make the Rosemary Butter Sauce

In a skillet, melt the unsalted butter over medium heat. Add fresh rosemary and let it infuse gently until fragrant. Once the ravioletti were cooked, I tossed them in this warm butter sauce until every piece glistened with flavor.

Additional Tips for Making this Recipe Better

Here are a few things I learned that really improved the final result:

I always drain ricotta carefully — no one likes watery filling!
Don’t skip roasting the beetroot; it gives a natural sweetness and color punch.
Keep extra flour handy — it prevents the pasta from sticking while shaping.
Taste a tiny piece of dough before filling to check seasoning.

These little touches made my version even more memorable.

How to Serve Valentine’s Day Ravioletti in Rosemary Butter Sauce

Serve your beautiful heart‑shaped ravioletti on warmed plates to keep them at the perfect temperature. I garnished mine with fresh parsley and an extra sprinkle of Parmesan for color and texture. A lemon wedge on the side brightens the rich butter sauce. Pair it with a crisp white wine or sparkling rosé to complement the rich, creamy pasta.

Nutritional Information

Here’s a simple breakdown of what you’ll get per serving:

Calories: About 350–400 kcal — perfect for an indulgent holiday dinner.
Protein: ~14 g — thanks to ricotta and eggs in the dough.
Carbohydrates: ~45 g — from the fresh pasta.
Fat: ~15 g — rich from butter and cheese.

This makes it a hearty, satisfying meal that feels celebratory.

Make Ahead and Storage

Storage Guidelines

Once cooked, keep leftover ravioletti in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy again, gently reheat in a skillet with a little extra butter or water — this keeps them moist and glossy.

Freezing Tips

You can freeze uncooked ravioletti by placing them on a baking sheet in a single layer so they don’t stick. Once firm, transfer them to a freezer bag. When you’re ready to cook, boil straight from frozen — no need to thaw.

Reheating

For best taste, reheat cooked ravioletti in a pan with a bit of rosemary butter sauce. Microwave reheating dries them out quickly, so stovetop is best.

Why You’ll Love This Recipe

Here’s why this raviolletti stole my heart — and might steal yours too:

Romantic and Beautiful: The heart shape and pink hue make it perfect for Valentine’s Day or date night.
Full of Flavor: Creamy ricotta and fragrant rosemary butter create a rich experience.
Customizable: Easy to tweak with herbs, cheeses, or dietary swaps.
Hands‑On Fun: Making the dough and cutting shapes is a joyful kitchen experience.

Ben Carraoli