Heart-Shaped Ravioli with Ricotta and Herbs

Name: Heart-Shaped Ravioli with Ricotta and Herbs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 tablespoon olive oil; 1/2 teaspoon salt; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh parsley, chopped; 1/4 teaspoon nutmeg; Salt and pepper to taste

Highlighted under: Rustic Ideas

When I decided to make Heart-Shaped Ravioli with Ricotta and Herbs, I wanted something truly special for dinner. The idea of crafting cute, whimsical shapes was exciting, and the pairing of creamy ricotta with fresh herbs felt like a match made in heaven. Rolling out the dough and shaping the ravioli by hand was a therapeutic process, and the aroma of the herbs filled my kitchen beautifully. Each bite is a delightful mix of flavors and textures that makes this dish perfect for romantic evenings or gatherings with friends.

Created by

Unity Caldwell

Last updated on 2026-01-07T10:41:36.251Z

During the process of making these heart-shaped ravioli, I learned the importance of allowing the dough to rest. It made it much easier to roll out and achieve that perfect thinness without springing back. As I filled each piece with a mixture of ricotta, herbs, and a pinch of nutmeg, I was reminded of the culinary magic that simplicity can offer. Just a handful of quality ingredients come together to create something that feels extravagant.

What surprised me most was how quickly these cook. Just a few minutes in boiling water and they’re done, retaining a delightful chewiness that complements the creamy filling. I suggest enjoying them with a light drizzle of olive oil or a simple tomato sauce to let the flavors truly shine. You'll want to make these for every special occasion!

        Why You'll Love This Recipe
        Delicate and delicious homemade pasta filled with creamy ricotta.
A playful heart shape that adds a romantic touch to any meal.
Fresh herbs elevate the flavors, making every bite a delight.

      

The Art of Pasta Dough

Making the perfect pasta dough is essential for exquisite ravioli. When mixing the ingredients, I like to use a bench scraper to easily incorporate the flour into the wet mixture. The dough should feel slightly tacky but not sticky; if it is too sticky, you can gradually add more flour, a little at a time. Kneading is crucial—aim for about 8 to 10 minutes until the dough is smooth and elastic, ensuring a tender ravioli once cooked.

After resting the dough, it's important to work with small portions to maintain an even thickness. I find that rolling the dough out to about 1/16 inch creates a delicate pasta that cooks evenly without becoming too chewy. If using a pasta machine, start with the widest setting, gradually moving to thinner settings while dusting with flour to prevent sticking.

Crafting the Perfect Filling

The filling is where the heart of this dish lies. Ricotta cheese serves as the creamy base, but using fresh, quality cheese makes all the difference. If you find ricotta is too watery, simply drain it in a fine-mesh sieve for about 30 minutes before mixing with the herbs. The addition of nutmeg brings depth and warmth to the filling—it's subtle but makes a significant impact on flavor.

When blending the filling, be careful not to overmix; you want to keep some texture for a satisfying bite. For a lighter filling, you can swap half of the ricotta for mascarpone cheese, which adds richness while maintaining creaminess. Additionally, if you're looking for a different herb profile, consider substituting the basil or parsley with fresh chives or dill, which can lend exciting new flavors.

Cooking and Serving Suggestions

Cooking the ravioli requires attention; they typically float when they are done—this usually takes about 3-4 minutes. However, keep an eye on them, as overcooking can lead to a mushy texture. For perfectly cooked ravioli, I recommend tasting one as soon as it rises to the surface. For a beautiful presentation, you might opt to sauté the cooked ravioli gently in olive oil or butter for a minute or two, giving them a glossy finish.

Serving options for these heart-shaped ravioli are versatile. A simple sage-butter sauce brings out the herbal notes beautifully, while a light marinara can add acidity and sweetness. For a gourmet touch, finish with shaved Parmesan and a sprinkle of freshly cracked black pepper. Also, if you're making ahead, these ravioli freeze well—just ensure you lay them flat on a baking sheet to freeze, then transfer to a sealed bag. They can be cooked directly from frozen, adding a couple of extra minutes to the cooking time.

Ingredients

Gather the following ingredients to create these delightful heart-shaped ravioli:

Dough Ingredients

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt

Filling Ingredients

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 teaspoon nutmeg
Salt and pepper to taste

Once you have your ingredients ready, you’re set to start making the ravioli!

Instructions

Follow these steps to create your ravioli:

Make the Dough

In a large bowl, mix together the flour and salt. Create a well in the center, add the eggs and olive oil, and gradually incorporate the flour with a fork until a rough dough forms. Knead on a floured surface for about 8-10 minutes until smooth, then wrap it in plastic and let it rest for 30 minutes.

Prepare the Filling

In a bowl, combine the ricotta, Parmesan, basil, parsley, nutmeg, salt, and pepper. Mix until well combined and set aside.

Roll Out the Dough

Divide the rested dough into 4 portions. Roll out each portion thinly using a pasta machine or a rolling pin, aiming for about 1/16 inch thickness.

Shape the Ravioli

Using a heart-shaped cookie cutter, cut out the pasta. Place a teaspoon of filling on half of the hearts, and then top with another heart shape. Press the edges to seal, ensuring there is no air trapped inside.

Cook the Ravioli

Bring a large pot of salted water to boil. Carefully add the ravioli and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Serve immediately with your choice of sauce or a drizzle of olive oil.

Pro Tips

For extra flavor, try adding sautéed garlic or mushrooms to the filling. Also, ensure that your pasta is well sealed to prevent it from opening while cooking.

Make-Ahead Tips

For those busy weeknights, preparing heart-shaped ravioli in advance can save you time. You can make the dough and the filling several hours before cooking. Just remember to keep the dough well-wrapped in plastic to prevent it from drying out. Alternatively, you can make and shape the ravioli, then freeze them for up to two months. Just separate layers with parchment paper to avoid sticking.

I’ve found that the flavors of the filling even improve after resting, so consider making it a day before using it. This gives the herbs time to infuse into the ricotta, creating a more robust flavor. Always refrigerate the filling if prepared ahead of time, and ensure you bring it to room temperature before using it to fill the pasta.

Common Issues and Fixes

If your ravioli are bursting during cooking, it’s often due to too much air trapped inside. A great tip is to press the edges firmly when sealing, and you can even use a little water on your fingers to help create a better seal. If the filling is too moist, it can also cause leakage, so ensure that any additional ingredients you add are well-drained and mixed into a cohesive paste.

Another potential issue is dough that’s too tough or doesn’t stretch easily. If this happens, it might not have rested long enough, or it wasn't kneaded adequately. Allowing it to rest for longer can help—if you don’t have the patience, running it through the pasta machine a few extra times can also help soften it. A pinch of salt in the dough aids in flavor, but too much can also toughen the consistency.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes, you can make the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate.

→ How do I store leftover ravioli?

Store any uncooked ravioli in a single layer on a baking sheet, freeze for about 30 minutes, then transfer to a zip-top bag. Cooked ravioli can be stored in the fridge for up to 2 days.

→ What sauces pair well with these ravioli?

These ravioli pair wonderfully with a light tomato sauce, pesto, or simply drizzled with olive oil and topped with grated cheese.

→ Can I use other fillings?

Absolutely! Feel free to experiment with different cheeses, meats, or vegetables according to your taste.