VALENTINE’S RAVIOLI💘 comment ‘RECIPE’ to have it sent to you directly!💌 FOR THE PASTA: 2 cups flour all purpose 1 tsp salt 3 egg yolks 1 egg ½ cup beet juice blend beets with 1 tbsp water, strain juice FOR THE RAVIOLI FILLING: 1 cup ricotta cheese ⅓ cup grated parmesan zest of ¼ lemon 1 sprig fresh parsley chopped S&P to taste - On a clean surface, pile your flour and make a well in the center. Add eggs + beet juice. Using a fork, carefully drag the inside ring of flour into the center and mix to gradually incorporate all flour. Use a dough cutter or your hands to knead as dough begins to form. - Once dough is completely mixed, cut in two parts and begin rolling both pieces (individually) on a floured surface (add flour to rolling pin) to as thin as you can get them. - In a mixing bowl, combine all filling ingredients and mix. Transfer to a piping bag or sandwich bag (cut a piping tip in the corner). - Use your ravioli cutter to measure how far you need to space out the filling. Pipe quarter sized amounts evenly spaced on the bottom ravioli sheet. Once full, lay the top sheet over top and stamp out your raviolis. Combine dough scraps and re roll to make more raviolis until you’ve used it all. - Freeze in an airtight bag OR boil for about 2-3 minutes and strain. Serve with your favorite sauce **The beet juice is a natural food coloring, it does not impact the taste of the pasta. If you’d like to leave it out, simply add 1 extra egg yolk in place of the beet juice. ** Enjoy! xo Hailey 💓
