Is there anything more perfect for Valentine's Day than pink, heart-shaped pasta? I would argue no!
Not only is this ravioli beautiful, it's also gluten-free and absolutely delectable with the perfect balance of silky pasta to creamy ricotta filling. Surprise a loved one with this beautiful creation or have some fun and make it together!
Why is it pink?
The deep pink hue comes from dehydrated beet powder! It's a wonderful (and natural) way to make almost any food pink.
Where can I find beet powder?
Beet powder can be found in-store and on-line at most speciality food stores and health food stores. But if you have a dehydrator, I highly recommend making it yourself! Not only is it much more affordable, the colour is way more saturated and intense. I also find homemade beet powder to be less gritty, providing a more even colour throughout the food. If you're feeling up to it, a quick Google search will tell you how to make your own.
What if I don't want to use beet powder or can't find it?
The beet powder in this recipe is used solely for the colour. So if it's not your thing, you can simply omit it from the ingredients. The pasta dough will still hold its shape and turn out just as delicious.
How do you make gluten-free pasta?
Making fresh gluten-free pasta is the same process as fresh wheat flour based pasta. Start with your gluten-free flour, add egg and a bit of salt, and roll it out. Simple and delicious!
Can I make this recipe without a pasta machine?
You sure can! Although the pasta machine definitely makes this process easier and yields a more consistent dough. But instead, you can hand roll the dough using a rolling pin. It will take a bit of time to get it thin enough when hand rolling, but it's so worth it!
Do I have to use the same filling?
I've included a squash ricotta filling in the recipe below, but I know ricotta isn't everyone's favourite. So you can use any filling your heart desires! Some other options include a squash purée, mixed mushroom, beef and spinach, sausage and parmesan. The choices are endless!
What type of sauce should I use?
Personally I love a simple aglio e olio (olive oil, garlic, chili and parmesan) for these raviolis. But feel free to use your favourite sauce: marinara, ragù, alfredo, etc.