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Perfect Heart-Shaped Ravioli Recipe from Scratch for Two

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A quick and easy homemade heart-shaped ravioli recipe filled with ricotta, spinach, and herbs, perfect for an intimate meal for two.

Ingredients

Scale
  • 1 cup all-purpose flour (about 125g), plus extra for dusting
  • 1 large egg, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1/2 cup ricotta cheese (about 120g), preferably whole milk ricotta
  • 1/4 cup cooked spinach, well-drained and chopped (fresh or frozen)
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper to taste
  • 1 small garlic clove, finely minced
  • 2 tablespoons unsalted butter
  • Fresh sage leaves (optional)
  • Extra Parmesan for sprinkling

Instructions

  1. Make the Dough: On a clean surface, mound the flour and create a well in the center. Crack the egg into the well, add salt and olive oil. Slowly mix with a fork, pulling in flour from the edges until a shaggy dough forms. Knead by hand for about 8-10 minutes until smooth and elastic. If sticky, add flour a teaspoon at a time. Wrap in plastic and rest for 20 minutes.
  2. Prepare the Filling: While dough rests, combine ricotta, chopped spinach, Parmesan, garlic, nutmeg, salt, and pepper in a bowl. Mix thoroughly. Taste and adjust seasoning.
  3. Roll Out Dough: Cut dough in half. On a floured surface, roll out one half into a thin sheet about 1/16 inch (1.5 mm) thick. Keep dusting with flour to avoid sticking. Repeat with the second half.
  4. Cut and Fill Ravioli: Using the heart-shaped cutter, cut out shapes from one dough sheet. Place a small teaspoon of filling in the center of each heart. Moisten edges lightly with water, then place a second heart shape on top. Press edges firmly to seal, avoiding air pockets. Use a fork to crimp edges if desired.
  5. Cook Ravioli: Bring a large pot of salted water to a boil. Gently add ravioli in batches, cooking for 3-4 minutes or until they float to the surface and feel tender. Use a slotted spoon to remove and drain.
  6. Prepare Sauce and Serve: In a skillet, melt butter over medium heat. Add fresh sage leaves and cook until butter browns slightly and smells nutty (about 2 minutes). Toss cooked ravioli gently in the butter sauce. Plate and sprinkle extra Parmesan on top.

Notes

Resting the dough is key for elasticity. Use water to moisten edges for sealing instead of egg wash. Avoid trapping air pockets to prevent bursting. Dough can be made ahead and refrigerated. Ravioli freeze well when frozen on a tray before bagging. For a crispy twist, pan-fry cooked ravioli in butter.

Nutrition

Keywords: heart-shaped ravioli, homemade pasta, ricotta ravioli, spinach filling, easy ravioli recipe, date night dinner, Italian pasta, homemade ravioli

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