Heart-Shaped Ravioli with Ricotta and Herbs

Name: Heart-Shaped Ravioli with Ricotta and Herbs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; Pinch of salt; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; Olive oil; Fresh herbs for garnish

Highlighted under: Everyday World Food Collection

I absolutely love making these heart-shaped ravioli filled with creamy ricotta and fresh herbs. The combination of flavors is heavenly, and the delicate shape adds a romantic touch to any meal. It’s perfect for a special occasion or simply a cozy dinner at home. Rolling out the dough and shaping each piece can feel like a labor of love, but trust me, the end result is a gorgeous dish that’s well worth the effort. Plus, I love that I can customize the filling with whatever herbs I have on hand!

Created by

Matilda Rowe

Last updated on 2026-01-08T11:29:37.049Z

When I first attempted making ravioli from scratch, I was overwhelmed by the process. But as I kneaded the dough and formed the heart shapes, I truly found joy in the craft. Cooking is all about experimentation, and adjusting the ricotta mixture to my taste has made these little pockets of love shine. Don’t hesitate to play around with different cheeses or herbs!

One helpful tip I discovered while making these ravioli is to ensure the filling isn't too wet, as it will make sealing the ravioli difficult. I recommend draining the ricotta well and mixing in finely chopped herbs. The result? Each bite bursts with flavor, and they can be served with a simple sauce of olive oil and garlic to let the ravioli shine.

Why You'll Love These Heart-Shaped Ravioli
A delightful way to impress your loved ones with a homemade meal
The ricotta filling is creamy and perfectly balanced with fresh herbs
Perfect shape for special occasions like Valentine's Day or anniversaries

The Art of Homemade Ravioli

Making ravioli from scratch is truly an art form. The dough's texture is vital; it should be elastic yet tender. When kneading, aim for a smooth consistency that springs back slightly when pressed. A common mistake is rushing the resting time. Allowing the dough to rest for at least 30 minutes is crucial—it relaxes the gluten, helping you roll it out thinly without springing back. You'll know it’s ready when you can roll it out transparently without tearing.

When rolling out the dough, consistency matters. Using a pasta machine helps achieve uniform thickness, which is essential for even cooking and texture. If you're using a rolling pin, gently flour the surface and dough to prevent sticking and ensure even pressure. Aim for a thickness of about 1/16 inch; too thick, and the pasta will be chewy, too thin, and it might tear or become too delicate to hold your filling.

Perfecting the Filling

The filling is where the freshness shines! Use high-quality ricotta, as its creamy texture is the foundation of this dish. If you can, choose whole milk ricotta for a richer flavor. Fresh herbs play a significant role; feel free to mix and match based on what you have. Thyme or chives can be delightful additions, offering new taste dimensions. I recommend tasting the filling before sealing the ravioli to ensure the balance of flavors is just right.

For a smooth filling, ensure to mash the ricotta thoroughly and mix until all ingredients are well incorporated. If the mixture seems too wet, add a bit more Parmesan cheese for firmness. The filling should be scoopable but not runny; this will help prevent the ravioli from bursting during cooking. If you do have any leftover filling, it can be used as a topping for toasted bread or mixed into a simple pasta dish!

Cooking and Serving Tips

Cooking the ravioli is a quick process, typically taking only 3-4 minutes. Once they float to the top, they're done; floating indicates they’re cooked through. Avoid overcrowding the pot, as this can lower the boiling temperature, resulting in unevenly cooked ravioli. In case of stickiness, ensure the water is boiling vigorously before adding the pasta and give it a gentle stir to prevent them from clumping together.

When serving, a drizzle of high-quality olive oil enhances the flavor profile beautifully. I love garnishing with freshly chopped herbs not only for aesthetics but also to elevate the herbaceous notes in the dish. If you're feeling indulgent, a sprinkle of freshly grated Parmesan or a touch of lemon zest towards the end can add a lovely brightness that complements the creamy filling.

Ingredients

For the Ravioli Dough

2 cups all-purpose flour
3 large eggs
Pinch of salt

For the Filling

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

For Serving

Olive oil
Fresh herbs for garnish

Instructions

Make the Dough

In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually combine the flour into the eggs until a rough dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Prepare the Filling

In a medium bowl, combine ricotta, Parmesan, basil, parsley, salt, and pepper. Mix well until smooth and set aside.

Roll the Dough

Once rested, divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or rolling pin. Aim for about 1/16-inch thick.

Shape the Ravioli

Using a heart-shaped cutter, cut out the dough into hearts. Place a small spoonful of filling in the center of each heart. Moisten the edges with water and fold over, pressing to seal tightly.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float. Remove with a slotted spoon and drain.

Serve

Drizzle with olive oil and garnish with fresh herbs before serving.

Pro Tips

Make sure your dough is well-kneaded for a better texture. You can also freeze any leftover ravioli for later use. Just layer them on a baking sheet and freeze before transferring to a bag.

Customization Options

These heart-shaped ravioli can be customized with various fillings to suit different tastes or dietary needs. Try substituting the ricotta with a vegan cream cheese or tofu mixture for a plant-based option. Incorporate roasted vegetables or spinach for added nutrients and flavor complexity. You can also experiment with flavors by adding a little saffron or nutmeg, which gives the filling a warm, aromatic quality.

If you're short on time, consider using store-bought pasta sheets instead of making your own dough. While it won’t have the same tactile joy, it can significantly speed up the process. Simply cut the sheets into hearts, and proceed with adding the filling, ensuring to seal them tightly to avoid leaks during cooking.

Storage and Freezing

If you’re making these ravioli in advance, they freeze beautifully. Arrange uncooked ravioli on a parchment-lined baking sheet in a single layer, making sure they don’t touch. Once frozen solid, transfer them to an airtight container or freezer bag and store for up to three months. There's no need to thaw before cooking; just add a couple of extra minutes to the cooking time for frozen ravioli.

Leftover cooked ravioli can be stored in the refrigerator for up to three days. Reheat gently in a pan with a splash of water or olive oil to avoid them becoming mushy. You can also repurpose them into a pasta bake—layer cooked ravioli with your favorite sauce and cheese, then bake until bubbly for a comforting dish.

Questions About Recipes

→ Can I use store-bought dough?

Yes, you can use store-bought pasta dough to save time, though homemade dough is more rewarding.

→ What can I substitute for ricotta if I don’t have it?

Mascarpone or cottage cheese can be good substitutes, but make sure to adjust seasoning accordingly.

→ How do I store leftover ravioli?

Store them in an airtight container in the fridge for up to 2 days or freeze for later.

→ What kind of sauce goes best with these ravioli?

A simple sauce of olive oil and garlic, or a light tomato sauce complements the flavors beautifully.