Eataly London
Published

Heart raviolo all’uovo

Win your Valentine's heart with our tasty raviolo all'uovo, a beetroot pasta dough filled with ricotta and Parmesan cheese. Pick up all the ingredients you need from our market including our amazing new Smeg kitchen range!

Our Valentine’s cooking class in partnership with Smeg is now sold out— but because you loved it so much, we couldn’t not share the recipe…

Serves 2 (makes 2 large heart-shaped ravioli)

Ingredients

For the beetroot pasta dough:

  • 180g ’00’ flour (plus extra for dusting)
  • 1 medium egg
  • 50g beetroot purée (roasted or boiled beetroot, blended smooth, then strained for a fine texture)
  • Pinch of salt

For the filling:

  • 100g ricotta cheese
  • 25g Parmesan cheese, finely grated
  • 2 egg yolks (1 per raviolo)
  • Pinch of nutmeg
  • Salt and pepper, to taste
  • Extra virgin olive oil, to taste

For the sauce:

  • 50g butter
  • 4 sage leaves

Method

Prep time: 40 minutes

For the Beetroot Pasta Dough

  1. On a clean surface, mound the flour and make a well in the centre.
  2. Add the egg, beetroot purée, and a pinch of salt into the well.
  3. Using a fork, gradually incorporate the flour into the wet ingredients, then knead the dough for 8–10 minutes until smooth and elastic.
  4. Wrap in cling film and let it rest for 30 minutes at room temperature.

For the filling & shaping the Heart Raviolo:

  1. In a bowl, mix the ricotta, Parmesan, nutmeg, salt, and pepper until smooth.
  2. Roll out the beetroot pasta dough using a pasta machine or rolling pin until thin but sturdy.
  3. Using a heart-shaped cutter or a knife, cut out 4 large heart shapes (2 per serving).
  4. Spoon the ricotta mixture onto one heart, shaping it into a small well for the egg yolk.
  5. Carefully place an egg yolk in the centre of each ricotta nest.
  6. Lightly brush the pasta edges with water, then place the second heart-shaped pasta sheet on top.
  7. Seal the raviolo, pressing out any air pockets to prevent bursting while cooking.

Cooking & finishing:

  1. Bring a large pot of salted water to a gentle boil. Carefully place the ravioli in the water and cook for 2–3 minutes, ensuring the yolk remains runny.
  2. Meanwhile, melt the butter in a pan over medium heat, then add the sage leaves, allowing them to crisp slightly.
  3. Using a slotted spoon, gently transfer the cooked ravioli into the butter and sage sauce, coating them well.
  4. Serve immediately with an extra sprinkle of Parmesan.

Why not try one of our classes and learn Italian cooking techniques from our chef – click to view our latest classes!

Eataly London