Even though Valentine’s Day was pretty busy for us, including two movies, a quick shopping trip, making bread, and making mustard, we still found time to fit in a batch of beet-filled ravioli. And, to make sure they suited the occasion, we made them heart-shaped.
Though it took a while to make these, it was pretty basic. Cut hearts from pasta sheets using a cookie cutter, pipe the beet filling onto one heart, moisten another heart around the edges and place over, then press closed. You can find the beet filling recipe right here. And our basic pasta recipe (we doubled it) is here. Have fun!
Oh, and if you’re wondering about the sauce, it was simply leeks and mushrooms cooked in a Champagne-butter sauce, and topped with a touch of Parmesan cheese and basil.