A sweet (and savoury!) Valentine’s Day dinner idea that’s perfect for sharing. This homemade ravioli uses Rogers Wheat Flour to create a tender, workable pasta dough, then is filled with a bright lemon-ricotta mixture and served simply with butter, herbs, and Parmesan.
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Loading...| Fresh Pasta Dough | |
| • 1 1/2 to 2 cups Rogers Foods Whole Wheat Whole Grain Flour | |
| • 3 large eggs, room temperature | |
| • 1 tbsp olive oil | |
| • ¼ tsp salt | |
| • 1-2 tablespoons of water if the dough seems dry | |
| ... | |
| Ricotta Filling | |
| • 1 cup ricotta cheese | |
| • ½ cup grated Parmesan cheese | |
| • 1 tsp lemon zest | |
| • Salt and pepper, to taste | |
| ... | |
| To Serve (Optional) | |
| • 3 tbsp butter, melted or 2 tbsp olive oil | |
| • 1–2 tbsp fresh herbs (sage, basil, or parsley), chopped | |
| • Extra Parmesan cheese, for serving |
A sweet (and savoury!) Valentine’s Day dinner idea that’s perfect for sharing. This homemade ravioli uses Rogers Wheat Flour to create a tender, workable pasta dough, then is filled with a bright lemon-ricotta mixture and served simply with butter, herbs, and Parmesan.
| 1. | 1. Make the pasta dough: On a clean surface, mound Rogers Wheat Flour and make a well in the centre. Add eggs, olive oil, and salt. Using a fork, gradually pull flour into the eggs until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic. Cover and let rest 30 minutes. |
| 2. | 2. Make the filling: In a bowl, mix ricotta, Parmesan, lemon zest, and a pinch of salt and pepper until smooth. |
| 3. | 3. Roll the dough: Divide the dough into two pieces. Roll each piece into a thin sheet using a rolling pin or pasta machine (thin enough to see your hand faintly through the dough). |
| 4. | 4. Fill and seal: Spoon small dollops of filling onto one sheet, spacing them about 1½–2 inches apart. Lightly brush water around the filling. Place the second sheet on top and press around each mound to remove air and seal. |
| 5. | 5. Cut heart shapes: Use a heart-shaped cutter to cut out ravioli. Press the edges firmly to seal. Place on a lightly floured tray while you finish. |
| 6. | 6. Cook the ravioli: Bring a pot of salted water to a gentle boil. Cook the ravioli for 2–3 minutes, or until they float and are tender. |
| 7. | 7. Serve: Toss gently with melted butter or olive oil. Top with fresh herbs and additional Parmesan, then serve immediately. |
| 8. | ... |
| 9. | TIPS |
| 10. | • Seal well: Press out air around the filling so the ravioli don’t burst while cooking. |
| 11. | • No cutter? Cut squares, then pinch the top edges slightly to form a heart shape. |
| 12. | • Make ahead: Freeze ravioli in a single layer, then transfer to a freezer bag. Cook from frozen, adding 1–2 minutes. |
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