So I am continuing my mission to make lots of lovely Valentine’s Day inspired recipes. I am extra happy about this one because I got to use my new pasta machine too (아싸!) Pasta is very popular in my house these days and what could be cuter than heart-shaped ravioli. I was considering making a love soup recipe with lots of vegetables cut into heart shapes when I suddenly realized I could make ravioli instead. I chose beef for the filling here, pretty much because I had some in the freezer but you do whatever you like. Although I think a cheese filling would be easier to fill. You can use any sauce you like. I decided to make a red pepper and tomato one to make it a little different for you. Plus red is the colour of love.



250g of all-purpose flour (I use the one for noodles and dumplings)

3 eggs

A pinch of salt


200g of minced beef

1/2 an onion

2 cloves of garlic

1 teaspoon of mixed herbs

3-4 tablespoons of red pepper and tomato sauce.

1 tablespoon of Worcester sauce

A pinch of salt and pepper


4-5 red peppers

3 tomatoes

1 clove of garlic

1 tablespoon of balsamic vinegar


The first step is to make the pasta dough. Mix the salt with the flour then make a heap on a clean flat surface. Make a well in the centre of the flour and pour in your beaten eggs. I haven’t taken any pictures of these steps, as I’m sure you have seen it countless times before. Stir the egg gradually incorporating the flour from the sides of the circle a bit at a time so the well keeps its shape until the last moment. When all the flour has been mixed in you should have a lump of dough. Knead this dough for 5-10 minutes until it is elastic and has some stretch to it. Wrap it in cling-film and store it in the fridge for 30 minutes. While you are waiting you can make the sauce.

To make the filling, finely chop the onion and garlic and fry off in a little olive oil until it is translucent. Add the mince and cook until it has all browned. Add the mixed herbs and Worcester sauce and a few tablespoons of the tomato red pepper sauce. Mix thoroughly and leave to cool.

To make the sauce, split the red peppers in half, drizzle with olive oil and roast in the oven for about 20 minutes. When they are done put them in a bowl and cover with it with cling film and leave it for about 10 minutes. Once the peppers have cooled in the bowl it should be easy to remove the skins. Discard the skins. Put your skinned peppers, a clove of garlic, a tablespoon of balsamic vinegar and your tomatoes in a blender and blend until smooth. You may also wish to add a sprinkling of salt and a spoonful of sugar too. Put the sauce in a saucepan and heat until it starts to boil.

After the dough has been chilled properly you can begin to roll it out. It’s a good idea to separate your lump of dough into 2 or 3 pieces and work with one piece at a time. Put the unused lumps back in the fridge so they don’t dry out. If you have a pasta maker rolling the dough should be quick and easy. If not roll those sleeves up and get out your rolling-pin. The pasta really does need to be wafer thin, so when you think its thin enough, keep rolling. I read on-line that it should be thin enough so that you can see a playing card underneath the dough. The thinner your pasta the better it will taste. Even if the pasta is a little thick it’s not the end of the world but the skinnier ones were definitely far tastier than the fatter ones.

Once your dough has been rolled out, use your cutter to cut out the heart shapes. Place a small spoon of filling on the centre then brush around the edges with beaten egg. Put another heart on top and press all the way around the edges to seal. Repeat until all of your little hearts have been made. Store them on a floured board to let them dry out for 30 minutes. Make sure they are not touching so they don’t stick together.


When your hears are ready to cook. Place them in batches in a boiling pot of salted water with a drizzle of olive oil. Cook for 2-3 minutes or until they float to the top. You may wish to try one to make sure they are done. When all of your hearts are done. Top with the sauce and some freshly grated parmesan. Voilà adorably cute heart-shaped ravioli. Happy Valentine’s Day everyone!




0 comments on “Heart Shaped Ravioli”

Leave a Reply

Your email address will not be published. Required fields are marked *