Love Witch Ravioli
Pink, heart-shaped ravioli for Valentine’s Day
Servings: 2 servings
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.