While this is not the easiest or quickest dish to prepare, if you have some time and patience, this recipe won’t be too challenging.
Beet juice is used to give the pasta its lovely pink tone while beet greens (or spinach) are the main ingredient for the filling. You will need a heart shape cookie cutter, which most likely will require you to do a little shopping.
Once you have gathered all of the ingredients and purchased a good bottle of wine, put your apron on and get busy, all you’ll need is LOVE!
Note: for extra passion, serve the ravioli with homemade pomarola (Tuscan style tomato sauce). And don’t forget the candles on the table!
Beets & beet greens→ This root, and its tops, are one of the healthiest and most nutritious vegetables you can eat. Beets are high in folic acids, vitamins, and minerals (iron, calcium and potassium), and help prevent medical conditions, such as heart disease and cancer. The strong and beautiful color of the vegetable comes from betalain, a phytonutrient high in antioxidants. Last but not least, beets nutritional value increases when exposed to heat, so beets are more nutritious when cooked!
- 1 ½ cups of white flour
- ½ cup of whole wheat flour
- A pinch of salt
- ¾ cup of beet juice (This is the water left after boiling beets or the water out of a can of beets. If you don’t have enough beet juice, add some regular water).
Note: If you get tired of making ravioli, you can always roll the dough and cut it into long flat noodles (as shown in the picture below).
- 4-6 ounces of organic non-GMO tofu
- 3-4 handfuls of beet greens or spinach
- 1 garlic clove
- Salt and pepper
Note: You can prepare a larger amount of stuffing and save it for some stuffed manicotti, lasagna, or any other meal you can think of.
In a large bowl, mix the flour and salt. Make a hole in the center and pour the beet juice in it. With a wooden spoon mix the beet water with the flour and then start kneading the dough with your hands. If the dough is too dry, add a little bit of water. If the dough is too wet, add a little bit of flour. Once you reach a uniform and firm dough, cover it with a cloth and let it rest while you prepare the ravioli stuffing.
In a medium bowl or food processor puree the spinach and tofu together. Add nutmeg, a pinch of salt and some fresh crushed pepper and mix well. Cover and refrigerate.
PUTTING IT TOGETHER
On a clean, dry and smooth surface start rolling the pasta dough with a rolling pin. You will need some extra white flour to sprinkle on the counter and dough when it gets sticky. Roll the dough into a flat sheet and fold it, then roll it again and fold it again. Repeat this process 3 or 4 times, or until you obtain an elastic and smooth dough.
Now, get your stuffing out of the fridge and have your heart cookie cutter ready (clean and dry). Divide the pasta dough into quarters and roll two quarters of the dough side by side until they are approximately 1/32 of an inch thick. With your heart cookie cutter, mark the hearts on one of the rolled dough sheets (try to be space efficient and fit as many hearts as you can).
With a spoon, put some stuffing on the center of one of your heart marks and top it with a square of dough from the other rolled dough sheet (lightly wet the edges of the dough to help the top stick to the bottom). Then press the edges of the stuffed heart with your fingertips and finally, cut the heart with the cookie cutter.
Once again, press the edges of the stuffed heart with your fingertips to make sure the ravioli has sealed properly and with a spatula, gently remove the heart from the counter top and place it on a floured plate. Repeat the procedure until you finish the dough or until you complete two plates of ravioli. Mix all of the dough trimmings and roll them again and start over.
Cook ravioli in salted boiling water for 3 or 4 minutes or until they start floating on the surface. Serve with pomarola, regular tomato sauce and/or pesto.
Note: If you have some left over pasta dough, you may want to make some flat noodle or linguini with it. Roll the dough until it is 1/32 to 1/16 of an inch thick, sprinkle it with flour and make a dough roll like you would roll a carpet or rug. With a sharp knife, slice the dough roll into ¼ or ½ of an inch slices, spread them out, and sprinkle them with some more flour. You can save them in the fridge, cook the right away or freeze them for later.
Accompany the ravioli with a good red wine, fresh green salad and some homemade bread. For easy pasta sauces like homemade tomato sauce and pesto visit Pasta Passion on the Green Cuisine’s menu. If you want to add dessert, try the Easy Cups, almond ice-cream cups topped with dark chocolate chunks and crushed nuts.
Happy Valentine’s Day!!!