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Valentine’s Day Ravioletti in Rosemary Butter Sauce Recipe
Ben Carraoli

Valentine’s Day Ravioletti in Rosemary Butter Sauce Recipe

After making this Valentine’s Day Ravioletti in Rosemary Butter Sauce, 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.
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Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.