These are not ordinary ravioli.
These are Love Witch ravioli — soft pink hearts sealed with intention, filled with savory warmth, and meant to be shared across candlelight.
The dough is naturally tinted with beets, giving it that deep rosy hue without artificial coloring. Inside, a rich filling of beef, wine, garlic, and parmesan creates something grounding and comforting — a little earthy, a little indulgent.
They feel like something you’d serve in a quiet kitchen lit by taper candles, with herbs hanging from the ceiling and red wine breathing on the table.
Perfect for Valentine’s Day, a romantic dinner, or simply cooking something beautiful for someone you love.
Beets have long symbolized love and vitality — their deep crimson color echoing the heart itself. When folded into pasta dough, they create that romantic blush while adding subtle earthiness.
This isn’t sweet pink pasta. It’s savory, rich, and balanced.
The filling brings warmth:
- Butter and olive oil for depth
- White wine for brightness
- Spinach for softness
- Parmesan for salt and comfort
It’s nostalgic and elevated all at once.
Ingredients
*~~~*~*~ see recipe card for quantities **~*~*~~
Filling
- extra virgin olive oil
- unsalted butter
- onion
- garlic
- white wine
- ground beef
- baby spinach
- grated parmesan
- sea salt
Ravioli Dough
- all purpose flour
- canned beets, or beetroot powder
- water
- eggs
- sea salt
- for garnish: lemon juice, parsley, olive oil & parm
Instructions
- Sauté onion in olive oil and butter until soft. Add garlic and cook until fragrant. Pour in white wine and simmer 2 minutes. Add ground beef and cook until browned, then stir in spinach until wilted. Pulse mixture in a food processor until finely combined. Stir in parmesan and salt, then gently fold in egg whites. Let cool.
- Add ground beef and cook until browned, then stir in spinach until wilted. Pulse mixture in a food processor until finely combined. Stir in parmesan and salt, then gently fold in egg whites. Let cool.
- On a floured surface, form flour and salt into a mound with a well in the center. Add egg, yolk(s), and beet purée. Slowly mix, pulling in flour until combined. Add water gradually as needed until a dough forms. Knead 8–10 minutes until smooth. Wrap and rest 30 minutes. Roll dough thin. Spoon about 1 tablespoon of filling onto the dough, spacing evenly. Brush around filling with water, place another sheet of dough on top, press out air, and seal. Cut into heart shapes and press edges firmly.
- Boil ravioli in salted water for 3–5 minutes, until they float. Remove with a slotted spoon and serve immediately with lemon juice, parsley, olive oil & parm.
Hints:
- Let the filling cool before assembling — warm filling makes sealing difficult.
- Remove as much air as possible when sealing to prevent bursting.
- Don’t overfill — 1 tablespoon is perfect.
- If dough feels sticky, dust lightly with flour. If too dry, knead with damp hands.
Equipment
- Large skillet
- Wooden spoon or spatula
- Food processor
- Large pot (for boiling ravioli)
- Slotted spoon
- Wooden board or clean work surface
- Rolling pin (or pasta machine, optional)
- Heart-shaped cookie cutter
- Pastry brush (or fingers, for sealing with water)
- Plastic wrap (for resting dough)
- Optional but helpful:
- Bench scraper (for handling dough)
- Fine mesh strainer (if you want ultra-smooth beet purée)
Love Witch Ravioli
Equipment
- large skillet
- Wooden spoon or spatula
- Food Processor
- Large Pot
- slotted spoon
- wooden board or clean work surface
- Rolling Pin
- heart-shaped cookie cutter
- pastry brush
Ingredients
Filling
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- ½ cup chopped onion
- 2 cloves garlic minced
- ¼ cup white wine
- ¼ lb ground beef
- ½ cup baby spinach
- ¼ cup grated parmesan
- 1 tsp sea salt
Ravioli Dough
- 2 cups all purpose flour
- ½ cup canned beets or 1 tbsp beetroot powder
- ¾ cup water you may not use all
- 1 whole egg
- 1-2 egg yolks
- 1 tsp sea salt
Garnish
- lemon juice, olive oil, parsley, parm
Instructions
- In a skillet over medium heat, add olive oil and butter.
- Sauté chopped onion for 3–5 minutes, until translucent. Add garlic and cook until fragrant, about 30 seconds.
- Pour in white wine and let simmer for 2 minutes to cook off the alcohol.
- Add ground beef and cook for about 8 minutes, until fully browned. Stir in spinach and cook until wilted.
- Transfer mixture to a food processor and pulse until finely combined (but not completely puréed — you want texture).
- Stir in parmesan and salt. Let the mixture cool slightly, then gently fold in the beaten egg whites. Set aside.
- On a wooden board or clean surface, pour flour and salt into a mound. Create a well in the center.
- Add the whole egg, egg yolk(s), and beet purée into the well.
- Using a fork, begin whisking the eggs and beets, gradually pulling in flour from the edges.
- Add water a little at a time (about ⅛ cup increments) as needed until the dough begins to come together. You may not need the full ¾ cup.
- Knead for 8–10 minutes until smooth and elastic.
- Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.
- Roll out the dough on a floured surface until thin (about 1/16 inch thick).
- Place small spoonfuls (about 1 tablespoon) of filling spaced evenly across the sheet.
- Lightly brush around the filling with water.
- Lay another sheet of dough over the top and gently press around each mound to remove air pockets.
- Use a heart-shaped cutter to cut out each ravioli. Seal edges firmly with fingers or a fork.
- Bring a large pot of salted water to a boil.
- Add ravioli and cook for 3–5 minutes, or until they float and the pasta is tender.
- Remove with a slotted spoon.
- Serve immediately with lemon, parsley, a drizzle of olive oil and extra parmesan.
Storage
If Uncooked
Refrigerator:
Place ravioli in a single layer on a lightly floured tray and cover tightly. Store for up to 24 hours before cooking.
Freezer (Best Option):
Arrange ravioli in a single layer on a parchment-lined baking sheet and freeze until solid (about 1–2 hours).
Transfer to an airtight container or freezer bag and store for up to 1 month.
Cook directly from frozen — just add 1–2 extra minutes to the boiling time.
If Cooked
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in:
- A skillet with a little butter or olive oil
- Or briefly in simmering water
Avoid microwaving too long, as it can make the pasta rubbery.
FAQ
No. The beets mainly provide color. The flavor is very mild and slightly earthy, but once cooked and paired with the savory filling, it’s barely noticeable.
Yes. You can wrap the dough tightly and refrigerate it for up to 24 hours. Let it come to room temperature before rolling.
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Pairing
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