Every homemade pasta dish has a way of making a meal feel special. These heart-shaped ravioli are no exception — they’re simple to make, look beautiful on the plate, and taste incredibly creamy and rich. The filling is light and seasoned with nutmeg, while the sauce is a classic butter and cream finish.
Why This Recipe Works
- Simple pasta dough uses basic ingredients and rests for easy rolling.
- Ricotta and Parmesan filling is creamy without being heavy.
- Heart shapes are fun and easy to seal, no special equipment needed.
- Cream sauce comes together in minutes and complements the delicate pasta.
Ingredients
Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Sauce
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl or clean countertop
- Fork
- Plastic wrap
- Rolling pin or pasta machine
- Heart-shaped cookie cutter (about 2 to 3 inches)
- Small bowl of water
- Large pot for boiling
- Slotted spoon
- Skillet
Instructions
Make the Pasta Dough
On a clean countertop, pile 2 cups of all-purpose flour into a mound and create a wide well in the center. Crack 3 large eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently beat the eggs and oil, then slowly incorporate flour from the inner walls of the well. Continue until a shaggy dough forms. Knead the dough with your hands for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, dust with a little extra flour. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes. This rest relaxes the gluten, making the dough easier to roll out.
Prepare the Filling
In a medium bowl, combine 1 cup ricotta cheese, 1/2 cup grated Parmesan, 1 egg yolk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Stir until smooth and well blended. Taste and adjust seasoning if needed — the filling should be creamy and subtly spiced. Set aside while you roll the dough.
Roll Out the Dough
Divide the rested dough into 4 equal pieces. Keep the pieces you’re not using covered with a damp towel to prevent drying. On a lightly floured surface, roll one piece into a thin sheet, about 1/16 inch thick. If using a pasta machine, start at the widest setting and gradually work down to setting 5 or 6. The sheet should be thin enough to see your hand through. Repeat with remaining pieces. Lay the sheets on a floured surface and cut out heart shapes using a heart-shaped cookie cutter. You’ll need an even number of hearts for each ravioli.
Assemble the Ravioli
Lay half of the heart shapes on a floured surface. Place about 1 teaspoon of filling in the center of each heart, leaving a 1/2-inch border around the edges. Dip your finger in water and lightly brush the edges of the filled hearts. Top each with a matching unfilled heart shape, pressing gently around the filling to expel any air. Press the edges firmly to seal, using your fingers or a fork for a decorative crimp. Transfer the assembled ravioli to a floured baking sheet. Repeat with remaining dough and filling. You should get about 24 ravioli.
Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the water in batches, being careful not to overcrowd. Cook for 3 to 4 minutes, or until they float to the surface and the pasta is tender but still firm to the bite. Use a slotted spoon to transfer the cooked ravioli to a plate. Reserve about 1/2 cup of pasta water before draining.
Make the Sauce
While the ravioli cook, melt 2 tablespoons butter in a large skillet over medium heat. Add 1 minced garlic clove and cook for 1 minute until fragrant, but do not let it brown. Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated Parmesan cheese, salt, and pepper to taste. Let the sauce cook for about 2 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
Serve
Add the cooked ravioli to the skillet with the sauce, gently tossing to coat. Serve immediately on warm plates. Garnish with extra grated Parmesan and a twist of black pepper if desired.
Tips and Tricks
Rest the Dough Properly
Don’t skip the 30-minute rest. It allows the gluten to relax, making the dough easier to roll and less likely to shrink. If you’re short on time, you can rest it for 15 minutes, but 30 is ideal.
Seal Ravioli Tightly
Press out as much air as possible when sealing. Air pockets can cause ravioli to burst during cooking. Use a fork to crimp the edges for a secure seal and a decorative touch.
Cook in Batches
Boil ravioli in batches to prevent them from sticking together. Use a large pot with plenty of water and stir gently after adding each batch. Fresh pasta cooks quickly, so keep an eye on them.
Recipe Variations
- Spinach and Ricotta:Add 1/2 cup cooked, squeezed spinach to the filling for a green twist.
- Lemon Herb:Stir in 1 tablespoon lemon zest and 2 tablespoons chopped fresh basil into the filling.
- Brown Butter Sage:Replace the cream sauce with 4 tablespoons browned butter and 8 fresh sage leaves.
- Spicy Arrabbiata:Serve with a simple tomato sauce with red pepper flakes instead of cream sauce.
Frequently Asked Questions
Here are answers to some common questions about making heart ravioli at home.
Can I use store-bought pasta sheets?
Yes, you can use fresh store-bought pasta sheets to save time. Just cut hearts and fill as directed. The cook time may be slightly shorter — check the package for guidance.
How do I prevent the ravioli from opening while cooking?
Make sure to seal the edges thoroughly by pressing out air and crimping with a fork. Let the assembled ravioli rest for 5 minutes before boiling to help the seal set.
Can I freeze these ravioli?
Absolutely. Place the assembled ravioli on a floured baking sheet in a single layer and freeze until solid, about 1 hour. Transfer to a zip-top bag and store for up to 3 months. Cook from frozen, adding 1 extra minute to the boiling time.
What if I don’t have a heart-shaped cutter?
Use a round cookie cutter or a glass to make circles, then pinch one side to form a heart shape. Alternatively, use a knife to cut freehand hearts.
Summary
These Italian heart ravioli are a beautiful and delicious homemade pasta dish. With a creamy ricotta filling and a simple butter cream sauce, they’re perfect for a romantic dinner or a special family meal.
Italian Heart Ravioli
4
servings30
minutes40
minutes1
hour10
minutesIngredients
2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Directions
- Make the pasta dough: On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- Make the filling: In a bowl, combine ricotta, Parmesan, egg yolk, salt, pepper, and nutmeg. Mix well and set aside.
- Roll out the dough: Divide the dough into 4 pieces. Roll each piece into a thin sheet using a rolling pin or pasta machine. Cut into heart shapes using a heart-shaped cookie cutter.
- Assemble the ravioli: Place a teaspoon of filling in the center of half the heart shapes. Brush edges with water, top with another heart shape, and press edges to seal. Repeat with remaining dough and filling.
- Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes until they float. Drain gently.
- Make the sauce: In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in heavy cream and bring to a simmer. Add Parmesan, salt, and pepper. Cook until thickened, about 2 minutes.
- Serve: Place ravioli on plates, spoon sauce over, and garnish with extra Parmesan if desired.
