Striped Heart-Shaped Ravioli Recipe

Striped Heart-Shaped Ravioli Recipe
Staff Writer
Ravioli

I Trulli

Ravioli

Chef Patti Jackson makes these raviolis every year for Valentine's Day at I Trulli, in New York City. She serves them with sheep's milk ricotta, baby beets, and poppy seeds.

Ingredients

For the egg pasta:

  • 1 cup all-purpose flour
  • ½ cup durum flour
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon olive oil
  • 1 tablespoon white wine (can use water, may use slightly more)
  • Pinch salt

For the beet pasta:

  • 1 cup all-purpose flour
  • ½ cup durum flour
  • ½ cup beet purée (cook red beets, peel, and purée in a blender; pass through a strainer)
  • 1 egg yolk
  • 1 tablespoon olive oil
  • Pinch salt

For the filling:

  • 2 cups ricotta
  • 2 eggs
  • 2 tablespoons chopped parsley
  • 4 tablespoons grated pecorino cheese
  • Salt and pepper to taste

Directions

For the egg pasta:

Mix all together to form a smooth dough using the dough hook attachment of a heavy duty stand mixer. Alternatively, you can place all the dry ingredients in a bowl, stir in the wet ingredients with a fork until all the liquid is absorbed, and then pass the crumbly mixture repeatedly through a pasta machine to form smooth sheets of dough. Allow dough to rest, well wrapped, for 30 minutes.

For the beet pasta:

Mix the dough using the same procedure above.

For the filling:

Combine all ingredients in a bowl and mix well. Refrigerate 1 hour before using.

To create the striped pasta, stack sheets of red and white pasta together, brushing each layer lightly but thoroughly with beaten egg, and starting and ending with the same color, if possible. Allow to rest 30 minutes with a light weight on top. Slice thinly with a sharp knife, and feed through the pasta machine to thinnest setting. Mark hearts onto pasta using the back of the desired cutter you will use to make the ravioli. Lightly brush with beaten egg, or water, and pipe a little filling into the center of each marked heart with a pastry bag. Repeat the sheeting process with another piece of dough. Press pasta securely around the filling to seal, and cut as desired. Place on a tray lightly dusted with flour, and continue making the pasta until finished.

If you wish to keep these more than a few hours before cooking, freeze them on the cookie sheets, and then store in bags; they will keep, frozen, up to a month.

Tripe Shopping Tip

When shopping for offal, the meat should be moist, have an even color and texture, and should not have an excessively strong odor.

Tripe Cooking Tip

Offal does not keep for long periods of time. Ideally, you should plan on using it right away.