Name: Spicy Ravioli Hearts recipe by Trisha Rudra at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 4
Ingredients: For the Ravioli –; All-purpose flour – 2 cups; Salt – ¼ tsp; Large eggs – 2; Egg yolks – 2 (from large eggs, beaten); Semolina/Rice flour – for dusting; Beetroot extract or Red food colouring – 1 tbsp (or as needed… I used 3 tbsp beetroot juice); Paprika powder – 1 tsp; For the Filling –; Ricotta cheese – 1 cup, drained; Mozzarella cheese – ¼ cup, grated; Red chili flakes – 1 tsp; Garlic powder – 1 tsp; Salt – to taste; For the Sauce –; Butter – 2 tbsp; Garlic – 1 tbsp, minced; Shallots – ½ cup, diced finely; Cracked peppercorns – 2 tbsp (or black pepper powder); Cream – 1 cup; Plain flour – 1 tbsp; Salt – to taste; Stock or Water – 1 and ½ cups; For Garnish –; Balsamic Vinegar – 4 tbsp; Honey – 2 tbsp; Parsley/Coriander – finely chopped, 1 tsp

Ingredients Serving: 4

For the Ravioli –
All-purpose flour – 2 cups
Salt – ¼ tsp
Large eggs – 2
Egg yolks – 2 (from large eggs, beaten)
Semolina/Rice flour – for dusting
Beetroot extract or Red food colouring – 1 tbsp (or as needed… I used 3 tbsp beetroot juice)
Paprika powder – 1 tsp
For the Filling –
Ricotta cheese – 1 cup, drained
Mozzarella cheese – ¼ cup, grated
Red chili flakes – 1 tsp
Garlic powder – 1 tsp
Salt – to taste
For the Sauce –
Butter – 2 tbsp
Garlic – 1 tbsp, minced
Shallots – ½ cup, diced finely
Cracked peppercorns – 2 tbsp (or black pepper powder)
Cream – 1 cup
Plain flour – 1 tbsp
Salt – to taste
Stock or Water – 1 and ½ cups
For Garnish –
Balsamic Vinegar – 4 tbsp
Honey – 2 tbsp
Parsley/Coriander – finely chopped, 1 tsp

Instructions

In a bowl, mix the ricotta and mozzarella cheeses, a pinch of salt, garlic powder, chili flakes and mix well. Keep aside until use.
For the sauce, heat a large saucepan with butter.
When it melts, add the minced garlic and shallots, and when well-browned, add the flour.
Mix, let it turn golden, and add the cream and salt. Whisk well and add the stock.
When the sauce starts bubbling, add the cracked peppercorns/black pepper, and let the sauce reduce until it coats the back of a spoon. Keep aside.
Put flour, beetroot juice or food colour and salt in a mixing bowl. Make a well in the center and add the eggs and yolks, and mix with hands or a wooden spoon for a minute or so, until the dough comes together.
If the dough seems dry or crumbly, add 1 or 2 tbsp of cold water, but just enough to keep the dough together.
Turn out dough out onto a board or floured surface, and knead to form a ball.
Flatten the dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine. You can refrigerate it overnight too, but thaw it well before moving on to the next step)
Divide the dough into 4 pieces. Knead each piece until smooth, roll with a rolling pin or pasta machine as thinly as possible (but not paper-thin).
Lay out the dough on a floured sheet pan/surface, and fold in half, horizontally.
Use a heart-shaped cookie cutter, and cut out hearts; separate the hearts. Cover with a cotton towel. Keep aside.
Fill one half of the hearts with stuffing, and gently run a watered finger along the sides, place the other half on top and seal the seams with fingers or fork.
Once all the raviolis are done, heat a pot of water with a generous amount of salt.
Cook the raviolis for 4 to 5 mins, or until al dente.
Pick out with a slotted spoon, and drain well on paper towels.
Heat a saucepan with the balsamic vinegar, keeping flame on medium.
Add the honey and whisk it in well.
Let it simmer, stirring constantly, on a medium-high heat until the sauce reduces to a sticky consistency (will take 7 to 8 mins).
Switch off flame, let it cool to room temp.
In another pan, add a blob of butter, and quickly toss the raviolis in it for about 2 minutes. (this step is optional)
Serve raviolis with a generous helping of sauce.
Drizzle balsamic reduction over pasta just before serving, and sprinkle some finely chopped parsley.

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