I am sharing sweets most of the week for Valentine’s Day, so I figured I should probably throw in something savory. Adding natural beet coloring to pasta dough gives it a beautiful pink color that is perfect for Valentine’s Day. The beet flavor is not strong in the pasta at all. The ravioli are filled with ricotta cheese seasoned with lemon, Parmesan, garlic, parsley, and thyme. They are topped with a simple oil, garlic, and pistachio sauce.
I boiled beets to make the red food coloring and continued to cook them until 1/4 cup of the water remained. Monika, from Bake Noir, explained to have the water barely simmering and to add some milk when cooking the ravioli to help retain the color. As you can see from the photos, the ravioli did lose a little color but the end result was still a beautiful shade of pink.
I go into a bit of detail in my Sausage Spinach Ravioli post about the different tools I use to make ravioli. It is quicker for me to form the ravioli by hand as opposed to using the press, but they come out so much prettier with the press.
You can always double (or triple, etc) the recipe and freeze the extra after forming, but before cooking. Just boil straight from the freezer.