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

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Homemade heart-shaped ravioli filled with a smooth ricotta mixture and served with a silky, tangy creamy pink vodka sauce. This recipe is approachable, comforting, and perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1–2 tablespoons water, as needed
  • 1 cup (250g) ricotta cheese, drained well
  • ½ cup (50g) grated Parmesan cheese
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons tomato paste
  • ¼ cup (60ml) vodka
  • 1 can (14 oz / 400g) crushed tomatoes
  • ½ cup (120ml) heavy cream
  • Fresh basil leaves, for garnish

Instructions

  1. Make the Dough: In a large bowl, mound the flour and create a well in the center. Crack in the eggs, add olive oil and salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges. Knead on a floured surface for 8-10 minutes until smooth and elastic. Add water 1 teaspoon at a time if dough is dry. Wrap in plastic wrap and rest at room temperature for at least 30 minutes.
  2. Prepare the Filling: Combine ricotta, Parmesan, basil, parsley, salt, pepper, and nutmeg in a bowl. Mix until smooth. Cover and refrigerate until ready.
  3. Roll Out the Dough: Divide dough into two parts. Roll one part on a floured surface into a thin sheet about 1/16 inch (1.5mm) thick. Use a pasta machine if available, starting thick and reducing thickness gradually.
  4. Assemble the Ravioli: Place teaspoon-sized dollops of filling about 1 inch apart on the dough sheet. Brush around each dollop with water. Lay the second sheet over and press down to seal, removing air pockets. Cut heart shapes with a cutter or knife. Press edges with a fork for a decorative seal.
  5. Cook the Ravioli: Boil salted water in a large pot. Cook ravioli in batches for 3-4 minutes until they float and are tender. Remove with a slotted spoon and set aside.
  6. Make the Pink Vodka Sauce: Heat olive oil in a skillet over medium heat. Sauté onion until translucent (~5 minutes). Add garlic and red pepper flakes; cook 1 minute. Stir in tomato paste and cook 2 minutes. Add vodka and simmer 3-4 minutes to cook off alcohol. Add crushed tomatoes, salt, and pepper; simmer 10 minutes until thickened. Lower heat and stir in heavy cream, heating through without boiling. Adjust seasoning.
  7. Toss and Serve: Gently add cooked ravioli to the sauce, tossing carefully to coat. Serve immediately garnished with fresh basil and extra Parmesan.

Notes

Keep pasta sheets evenly thin and avoid overfilling ravioli. Use a pasta machine if possible for even thickness. Seal ravioli edges carefully to prevent bursting. Simmer sauce gently to avoid curdling. Dough and filling can be prepared a day ahead and refrigerated separately. For gluten-free, use gluten-free flour blend; for dairy-free, substitute ricotta with tofu-based ricotta and heavy cream with coconut or cashew cream.

Nutrition

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

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