A recipe that smells like love
Smoky, aromatic speck and delicate fresh ricotta — two opposites that attract and embrace, enclosed between two thin sheets of beetroot pasta. Everything in this homemade first course speaks of love, designed for the most romantic day of the year! Our food ambassador Silvia presents these romantic heart-shaped ravioli in a soft pink hue, filled with a smooth and delicate ricotta-and-speck mixture. The sweetness of mountain ricotta meets the savory, smoky notes of Trentino speck in perfect harmony.
To finish, a coating of warm melted butter, flavorful flakes of Trentingrana, and a touch of freshness from chopped chives — a combination that will make this homemade filled pasta the perfect dish to surprise your special someone.
For the pasta:
- 70 g soft wheat flour
- 30 g durum wheat flour
- 1 egg
- 50 g cooked beetroot (peeled)
- Extra Virgin Olive Oil
- Salt
- 100 g cow’s milk ricotta
- 30–40 g speck
- Extra Virgin Olive Oil
- Butter
- Trentingrana cheese
- Chives
- Durum wheat flour (for dusting)
- Heart-shaped cutter
- Rolling pin or pasta machine
METHOD:
- Cut the beetroot into small pieces and blend it with the egg yolk and a tablespoon of olive oil until smooth. Strain through a fine sieve.
- In a bowl, combine both flours with the remaining egg white, add salt, and mix in about 20 g of the strained beetroot liquid. Knead until the dough is smooth, evenly colored, and not too firm. If too stiff, add a drizzle of oil; if too soft, add a bit of flour. Wrap in plastic wrap and let rest for 30 minutes in the fridge.
- For the filling, blend the ricotta and chopped speck with a teaspoon of olive oil until smooth. Roll out the pasta thinly using a rolling pin or pasta machine, dusting the surface with durum wheat flour. Use a heart-shaped cutter to make the ravioli bases.
- Place a small amount of filling in the center of half of the pasta hearts using a teaspoon or piping bag. Lightly brush the edges with water, then cover with another pasta heart and press the edges firmly to seal.
- Cook the ravioli in salted boiling water for about 5 minutes. Meanwhile, melt the butter in a small saucepan.
- Gently remove the ravioli with a slotted spoon, arrange them in a circle on the plate, drizzle with melted butter, sprinkle with shaved Trentingrana, and garnish with chopped chives.
