After weeks of seeing cute heart shaped foods all over the internet, I knew I had to whip up some of my own for Valentine’s Day! I decided to go with ravioli, and I love how it turned out! The process definitely takes some time, but it was super fun and so worth it.
Gluten Free Heart-Shaped Ravioli
2016-01-20 08:29:51
Yields 40
Weight Watchers: SmartPoints - 3 PointsPlus - 2
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Nutrition Facts
Serving Size
23g
Yields
40
Amount Per Serving
Calories 60
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 33mg
11%
Sodium 96mg
4%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
1%
Sugars 0g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough
- 2-1/2 cups Pamela's gluten free Artisan blend {or other all purpose gf flour}
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 5 eggs
- 1 egg yolk
Filling
- 1 cup ricotta {or use cottage cheese}
- 1/2 cup 5 cheese Italian blend
- 1/4 cup fresh grated Parmesan
- 1 TBS basil
- 1/2 TBS minced garlic
- Dash of nutmeg, salt, & ground pepper
Instructions
- Mix dough ingredients in large bowl until combined.
- Remove mixture from bowl, and knead until no longer tacky - may need to add additional flour, but don't overdo it {gluten free flours can vary greatly!} Let dough sit for about 20 minutes
- While dough is resting, combine ingredients for filling.
- After dough has set, roll out about 1/3 of the dough at a time on a floured surface. You want to get it fairly thin. {if you have a pasta machine, use it! We don't ;)}
- Next, use a heart shaped cookie cutter {probably 2" top-to-bottom} to cut the dough - it goes faster to do several at once. Use a spatula to carefully move hearts to parchment paper {we were out so I used tin foil.}
- Once my hearts were laid out I added a level teaspoon of the filling to each one - any more and they wouldn't have closed!
- After scooping the filling, I laid on the "top heart" and sealed the edges. To seal the edges, dip your fingers in water {I had a little dish} and rub/press the edges together. I followed that up by pressing the edged with a fork for added security {plus I think it looks cute.}
- To cook, gently place each pasta in a large pot of boiling water for about 10-15 minutes {depending on how thick your dough is... ours were pretty thick!} I gently stirred them while they were cooking to keep them from sticking - they will start to take on a "rubbery" feel when they're done. - After they're cooked, I gently poured them in the strainer & rinsed. I also stirred in a little olive oil to keep them from sticking to one another in the strainer.
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Because there was no room for meat in the filling, we topped our ravioli with a meaty tomato sauce and it was perfect!
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