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Creamy Heart-Shaped Ravioli with Pink Vodka Sauce

creamy heart-shaped ravioli with pink vodka sauce - featured image
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A comforting homemade ravioli recipe featuring tender heart-shaped pasta filled with ricotta and parmesan, served with a rich and velvety pink vodka sauce. Perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 large eggs (room temperature)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup (250 g) ricotta cheese (whole milk ricotta recommended)
  • ½ cup (50 g) grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 2 tablespoons fresh basil leaves, chopped
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¼ cup (60 ml) vodka
  • 1 cup (240 ml) tomato sauce
  • ½ cup (120 ml) heavy cream (or half-and-half for lighter sauce)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Make the pasta dough: In a large bowl, combine 2 cups (240 g) all-purpose flour and ½ teaspoon salt. Create a well in the middle and crack in 2 large eggs, add 1 tablespoon olive oil. Use a fork to gradually mix the flour into the eggs until dough begins to form. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  2. Prepare the filling: In a bowl, mix 1 cup (250 g) ricotta cheese, ½ cup (50 g) grated Parmesan, 2 tablespoons chopped fresh basil, salt, and pepper to taste. Set aside.
  3. Roll out the dough: Divide dough into two equal parts. On a floured surface, roll each piece as thin as possible—ideally about 1/16 inch (1.5 mm) thick. If using a pasta machine, gradually thin the dough by running it through the lowest to higher settings.
  4. Shape the ravioli: Place teaspoon-sized dollops of filling about 1.5 inches (4 cm) apart on one sheet of dough. Moisten edges around filling with water, then carefully lay the second sheet of dough on top. Press gently around each mound to seal the edges and remove air pockets. Use a heart-shaped cutter or knife to cut out each ravioli. Press edges firmly with fingers or a fork to seal.
  5. Cook the ravioli: Bring a large pot of salted water to a boil. Gently add ravioli in batches, cooking for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
  6. Make the pink vodka sauce: In a skillet, melt 2 tablespoons butter over medium heat. Add 2 minced garlic cloves and ¼ teaspoon crushed red pepper flakes, sauté for 1 minute until fragrant. Pour in ¼ cup (60 ml) vodka and simmer for 2-3 minutes to reduce slightly. Add 1 cup (240 ml) tomato sauce and simmer for 5 minutes. Stir in ½ cup (120 ml) heavy cream, season with salt and pepper, and heat gently until sauce is warm and creamy.
  7. Combine and serve: Add cooked ravioli to the skillet with sauce and gently toss to coat. Garnish with chopped fresh parsley and extra grated Parmesan if desired. Serve immediately.

Notes

Resting the dough for 30 minutes makes rolling easier and less sticky. Keep filling dollops small and spaced apart to prevent bursting. Simmer vodka just enough to cook off alcohol but retain flavor. Cook ravioli until they float and toss immediately in sauce to avoid sticking. Dough tears can be sealed with water. Use a pasta machine for thinner dough or a rolling pin if unavailable.

Nutrition

Keywords: ravioli, homemade pasta, pink vodka sauce, creamy pasta, heart-shaped ravioli, Italian dinner, comfort food, easy pasta recipe

Find it online: https://rowanrecipes.com/creamy-heart-shaped-ravioli-with-pink-vodka-sauce-easy-homemade-recipe/