Nothing says I love you like Homemade Heart Shaped Ravioli.

We are making things…delicious things! Like these homemade four cheese ravioli hearts. It all started with this darling heart shaped ravioli cutter I recently bought. At first we used it with our gingerbread cookies, but I really wanted to use it to make pasta. The only thing…is that I’ve never made homemade pasta, but I’m so glad I did! These little hearts were delicious! So packed full of flavor and I loved learning how to make them from scratch. If making pasta from scratch is old hat to you, please leave your helpful tips in the comments! I’m excited to make more soon.

We made a short video So you can see how simple it can be.

There is a learning curve when it comes to homemade pasta, and if you plan to try it for the first time, hopefully you can learn from my mistakes. Next time I do it, I definitely want to try it with a pasta maker, or a past maker attachment for our KitchenAid Mixer. I rolled the dough out by hand with a rolling pin and while it got pretty thin, it’s hard to make it really thin and perfectly even in thinness throughout.

Homemade Four Cheese Ravioli Hearts | NoBiggie.net

But you can’t beat the cuteness of these homemade ravioli hearts. They’d make the cutest homemade Valentine Dinner.

The Four cheese mixture is pretty simple: 1.ricotta, 2.mozzarella, 3.parmesan and 4.fontina…find the printable recipe below.

I tried cutting the dough out two different ways, ultimately I preferred to cut them all out and then layer the cheese mixture and then the second cut layer on top and with a little water press the edges together with your fingers to seal the filling inside.

Then just boil them in hot water and serve with fresh cut basil, grated parmesan, olive oil and a marinara sauce.

Four Cheese Ravioli Hearts

Homemade pasta four cheese ravioli hearts perfect for Valentine's Day or for a special dinner for those you love.

Author Kami - NoBiggie.net

Ingredients

FOR THE PASTA
1 cup all purpose flour
1 cup semolina or 00 flour
3 eggs
1 tablespoon water if needed
FOR THE FILLING
1/2 cup ricotta cheese
1 egg
1 1/2 cup Grated Italian Blend Cheese mozzarella, fontina, and parmesan
1/2 teaspoon garlic minced
1/4 teaspoon dried oregan
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon salt
pinch of pepper
TO SERVE
marinara sauce
fresh basil leaves sliced thin
parmesan cheese grated
olive oil drizzle

Instructions

For the homemade pasta:
Mound the flour in the center of your work space.
Make a well in the middle of the flour and add in the eggs.
Using your fingers or a fork, beat together the eggs and begin to incorporate the flour starting with the inside rim of the flour well.
As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a messy way.
Start kneading the dough with both hands, primarily using the palms of your hands.
Add more flour if the dough is too sticky.
Once the dough is a big mass, remove the dough from the board and scrape up any left over dry bits.
Lightly flour the board and continue kneading for a few more minutes.
The dough should be elastic and a little sticky.
Remember to dust your space with flour when necessary.
Wrap the dough in plastic wrap and let rest for 20 minutes at room temp.
Roll out thin and use the heart shaped cutter to cut out each ravioli top and bottom.
For the filling:
Mix all filling ingredients together in a medium sized glass bowl.
Cover with plastic wrap and keep chilled in the fridge until ready to use.
Assemble and cook:
Place about one tablespoon of mixture onto each heart shaped cutout.
Wet your finger with water and gently rub the rim of each heart.
Then place a second pasta cutout on top and gently press the two layers together to seal the cheese filling inside.
When ready bring a low wide pot of water to a boil and add the ravioli to the water.
Cook about 5 minutes until they float up to the top and are cooked al dente.
Serve with warm marinara sauce, olive oil, grated parmesan cheese and fresh basil.