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Perfect Heart-Shaped Ravioli Recipe with Easy Creamy Pink Vodka Sauce

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This recipe features tender heart-shaped ravioli filled with a creamy ricotta mixture, paired with a rich and silky pink vodka sauce. It’s perfect for romantic dinners or cozy nights, combining simple ingredients with a special touch.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 2 large eggs (room temperature)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup ricotta cheese (250g, whole milk recommended)
  • ½ cup grated Parmesan cheese (50g)
  • 2 tablespoons fresh basil, finely chopped
  • Salt and black pepper, to taste
  • Pinch of grated nutmeg (optional)
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup crushed tomatoes (240ml, San Marzano preferred)
  • ½ cup heavy cream (120ml)
  • ¼ cup vodka (60ml)
  • Pinch of red pepper flakes (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Make the Pasta Dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges. Knead the dough by hand for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.
  2. Prepare the Filling: In a bowl, combine ricotta, grated Parmesan, chopped basil, salt, pepper, and a pinch of nutmeg. Mix gently until smooth. Adjust seasoning and set aside.
  3. Roll Out the Dough: Divide the rested dough into two equal portions. Lightly flour your surface and roll out one portion as thin as possible (about 1/16 inch or 1.5 mm). Repeat with the second portion.
  4. Cut and Fill Ravioli: Using a heart-shaped cutter, cut shapes from one sheet of dough. Place small teaspoons of filling in the center of each heart. Brush edges with water, place the second sheet over the filled hearts, and press to seal, removing air pockets. Use the cutter to trim and seal edges.
  5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes or until they float and feel tender. Remove with a slotted spoon and drain.
  6. Make the Creamy Pink Vodka Sauce: Melt butter in a skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Pour in vodka and simmer for 2-3 minutes. Add crushed tomatoes and red pepper flakes, simmer 5 minutes. Stir in heavy cream and cook 3-5 minutes until slightly thickened. Season with salt and pepper.
  7. Toss cooked ravioli gently in the sauce to coat. Serve garnished with chopped parsley and extra Parmesan if desired.

Notes

Resting the dough is essential for tender pasta. Use water or egg wash sparingly to seal ravioli edges and avoid air pockets. Cook ravioli in small batches to prevent sticking. The vodka cooks off during simmering, leaving flavor without alcohol content. For gluten-free or dairy-free versions, substitute flours and creams as suggested.

Nutrition

Keywords: heart-shaped ravioli, creamy pink vodka sauce, homemade pasta, ricotta filling, romantic dinner, easy pasta recipe

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