Nothing says 'I love you' like heart-shaped ravioli stuffed with goat cheese

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Show your loved one how much you adore him or her with these cute beetroot pasta hearts filled with goat cheese! 


For the filling

  • 5 ½ oz. fresh goat cheese
  • 7 oz. mascarpone
  • ¾ cup Parmigiano Reggiano thinly grated
  • Salt to taste

For the beetroot pasta hearts

  • 3 cups flour or more as required
  • 2 eggs
  • 5 oz. cooked beetroot
  • Poppy Seed Butter Sauce
  • 5 ½ tbsp butter
  • Poppy Seeds
  • Salt to taste
  • Parmigiano Reggiano thinly grated to serve


For the filling

  1. Mix the cheeses and salt (if required) until well combined and keep aside.

For the beetroot pasta hearts

    1. Put the flour, the chopped cooked beetroot and egg in a food processor and mix. 
    2. When the dough looks like crumbs, pour it onto the bench top sprinkled with a little flour. Knead well by hand until you obtain a smooth dough (add flour if required, until the dough isn’t sticky anymore).
    3. Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
    4. Divide the dough into a few parts and roll the pasta sheets several times with the pasta machine, until really thin. 
    5. Take a heart shaped cookie cutter and cut out pasta hearts.
    6. Put the filling with a tablespoon on one half of the pasta hearts.
    7. Rub a little bit of water on the sides (this will seal the pasta) and top with another pasta heart to enclose the filling.
    8. Press well all around using a fork. Make sure there are no air bubbles inside or the pasta will open while cooking and the filling will come out.

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